These keto pecan pie bars are so gooey and decadent, you won’t believe they’re sugar free! There’s a reason these bars are one of my most popular keto dessert recipes. And at less than 5g of carbs, you can afford to indulge.
Looking for a truly special dessert for the holidays that won’t give you a sugar high? Look no further than these amazing keto pecan pie bars. They are over the top good and they give my sugar free pecan pie some stiff competition.
You really can’t go wrong with either version, but the bars feature the added attraction of chocolate. They’re also a little easier to serve to a crowd.
One bite and you will see why they’ve been so popular for years and years. Because no one should have to go without pecan pie in their lives. No one!
I created keto pecan pie bars early on in my blogging career, which is approximately a bajillion years ago. Or November 2013, which amounts to the same thing.
Back then, however, keto friendly ingredients were more limited. The wide range of sweeteners we have now, as well as the brands of good quality sugar free chocolate simply didn’t exist.
So I had to use some work arounds to give the bars the correct gooey consistency, and I had to use Lindt 90% chocolate. They were good but I knew I could do better.
I simplified the crust by adapting my Easy Keto Pie Crust. And then I borrowed the caramel glaze from my Keto Pumpkin Caramel Bundt Cake for the filling. I swapped in some ChocZero chips and voila! Easier pecan pie bars that had 3g fewer carbs per serving!
The right sweeteners for maximum gooeyness
If you take a look at the recipe, you will see that I use mostly powdered Swerve with a little bit of Yacon syrup. Yacon syrup is a low glycemic sweetener that is similar to molasses in color and flavor, and it helps improve the filling. You can use blackstrap molasses if you prefer.
However, you do have some options. I wrote this recipe before Swerve Brown, allulose, and BochaSweet were widely available. If you prefer to use those, I suggest following my recipe for keto caramel sauce.
Once you have that made, you can simply let it cool for about 10 minutes and proceed by whisking the eggs in.
What I don’t suggest is using only erythritol based sweeteners like Swerve or Lakanto. Without the addition of some Yacon or some allulose/BochaSweet, your bars will tend to re-crystallize as they cool.
Read more about how these keto sweeteners work.
How to make keto pecan pie bars
- Prepare the crust. I like to blend the crust ingredients in a food processor to give the crust a shortbread like consistency. You can also use a pastry cutter to blend them in together.
- Par-bake the crust. You don’t want to bake it all the way through yet. It should be just turning golden around the edges.
- Make the “syrup”. By melting butter and sweetener together, you create a caramel-like mixture that replaces corn syrup. It’s easy and works really well!
- Whisk in the cream and eggs. Be sure to add these off heat so your eggs don’t curdle.
- Add the pecans and chocolate chips. I like to sprinkle these over the cooled crust so I can make sure to get good distribution.
- Pour the filling overtop.
- Bake until barely set. Jiggle the pan a bit to see if it still wobbles in the center. A tiny bit of wobble means they will be gooey!
- Let cool. They need to cool for at least 30 minutes before you can dig in.
Frequently Asked Questions
Unless your pan is not non-stick, you shouldn’t need to grease it at all. The butter and almond flour have enough fats in them to keep the crust from sticking. However, I do not recommend using glass or ceramic pans here, as they don’t conduct heat very well and the bars won’t cook through properly.
Yes, just keep in mind that your bars will be thicker and thus will take longer to cook through. You may need to bake the crust a bit longer as well.
Please see the section entitled “The right sweeteners” to understand what will work best for this recipe and what substitutes you can use.
Sure thing! I recommend adding another ½ cup of pecans to take their place.
No, I am afraid not. This recipe is tested and works with almond flour and the two are not interchangeable.
I like these keto pecan pie bars gooey and room temperature so I store them in a covered container on the counter They are good for up to 4 days.
They can also be kept in the fridge for a week. Several readers indicate that they’ve had success freezing them as well. I would suggest layering them with waxed paper if you do, so that they don’t stick together. Also let them come to room temperature before serving.
More delicious keto pecan recipes
- Low Carb Butter Pecan Cookies
- Keto Pecan Turtles
- Keto Pecan Pie Cheesecake
- Easy Keto Pecan Pie Truffles
- Pumpkin Pecan Cobbler
- Pecan Lace Cookies
Keto Pecan Pie Bars Recipe
- 1 ¼ cups almond flour
- ¼ cup granular Swerve Sweetener
- ¼ teaspoon salt
- ¼ cup butter chilled, cut into small pieces
Pecan Pie Filling
- ½ cup butter
- ⅔ cup powdered Swerve Sweetener
- 2 teaspoon Yacon syrup (optional, helps color and flavor)
- 1 ½ teaspoon vanilla extract
- ½ cup heavy whipping cream
- 2 large eggs
- ¼ teaspoon salt
- 1 cup pecans lightly toasted
- 2 ounces dark chocolate chips, sugar-free
- Preheat the oven to 325F.
- In a food processor, combine the almond flour, sweetener, and salt. Pulse a few times to combine. Scatter the butter pieces over top and pulse until mixture resembles coarse crumbs.
- Press into the bottom of a 9×9 inch pan and bake 12 minutes or until the edges are just turning golden.
Pecan Pie Filling:
- In a medium saucepan over low heat, melt the butter. Stir in the powdered sweetener and Yacon syrup and whisk until well combined. Remove from heat.
- Whisk in the vanilla extract and cream. Add the eggs and salt and whisk until fully incorporated.
- Scatter the pecans and chocolate chips over the crust and pour the filling overtop. Bake 20 to 25 minutes, until the filling is mostly set (if you want them gooey, make sure the middle still has a little jiggle to it when the pan is shaken).
- Remove and let cool at least 30 minutes before cutting into bars.
No idea what I did wrong but I followed the recipe exactly and the bar was so greasy. The top had a flan like consistency which I didn’t like. I was so disappointed. The bottom didn’t firm up and was almost weeping with oil from the butter. I couldn’t cut a slice after waiting half a hour as it fell apart. Dumped it into a bowl and added some brown sugar substitute, cinnamon, and some coconut flour to absorb some of the grease and made them into cookies. They were alright- the flavour was nice. I didn’t want to waste the ingredients. Anyone else have this problem with it being very greasy?
Did you use a different sweetener at all? If the bottom didn’t firm up properly, then it’s likely that you didn’t use the right sweetener. Can you tell me what you use?
Pam Ruyle says
Excellent! I can count on you for tasty treats 🥰 thank you 😊
Sharon Cartwright says
I only had an 8×8 square pan so I didn’t put all the butter sauce in the bars. I was afraid they’d be too thick and wouldn’t cook up right. I think it worked out fine.
I like my pecans chopped in my pecan pie so I did the same for this. To make them pretty, I topped with whole pecans placed so that each bar had a whole pecan. These are so yummy!
Karen LoPinto says
These were absolutely delicious and so easy to make. Definitely will be making them again and again!!
Marilyn Gilberts says
Made these for Thanksgiving at my son’s. They were a real hit!
Loved this♥️ I didn’t have Yacon Syrup so used 2tsp molasses also instead of 1 1/2 tsp vanilla I used 1 tsp vanilla and 1/2 tsp maple extract that’s what made this second batch taste more like pecan pie.. thank you for a wonderful recipe ????
I don’t have the Yacon or molasses. Do you know what other things I could replace it with?
Those are really the only options.
can I substitute pyrure in place of swerve for the pecan pie bars?
Pyure is mostly erythritol so it should work.
K Kirk says
This recipe is loved by my SAD eating family. Here are my attempts to resize/convert amounts to make a 9×13 pan version (multiplying amounts by 1.5 approx.):
o 2 cups almond flour
o 1/3 cup Swerve Sweetener
o 1/3 tsp salt
o 1/3 cup butter, chilled, cut into small pieces
Pecan Pie Filling:
o 3/4 cup butter
o 1 cup powdered Swerve Sweetener
o 3 tsp molasses
o 2 ¼ tsp vanilla extract
o ¾ cup heavy whipping cream
o 3 large eggs
o 1/3 tsp salt
o 1 ½ – 2 cups pecans, lightly toasted (& chopped)
Hi Carolyn! I will be making this recipe for Thanksgiving and need to clarify using the caramel sauce recipe. I assume it replaces the first 5 pie filling ingredients, yes? Thank you for all of your delicious recipes!!!
Can I substitute coconut cream for full cream.?
Possibly but I haven’t tried it myself.
Mo Gee says
Love your recipes! Can I substitute SF maple syrup for yacon?
I haven’t tried it myself but it may work. 🙂
Mo Gee says
I am happy to report that SF maple syrup worked beautifully.
We are having a delayed Canadian Thanksgiving so they will share a tray with your baklava!
All the best!
Very delicious, love the caramelised filling. I live in England and thought it would be a struggle to achieve perfect taste due to difference in ingredients but it’s absolutely delicious. Thank you
So glad it worked out!
Well I went ahead s as bad doubled this n a 9×13 pan and accidentally DOUBLED the butter in the crust ????????♀️ Why do I bake before coffee? Anyway, I went ahead with it because I already mixed everything together. It’s in the oven now. Looks good, smells lovely. If it bombs, it’s my own fault!
It’s going to be delicious… but soft. More like gooey custard, perhaps!?
Janis Lee says
I have tried Lemon Bars and Pecan Pie bars and they were both cakey. My mouth burns a little bit too are they normal reactions.
I honestly can’t tell you. What sweetener did you use?
Janis Lee says
I only use swerve on both of them
Janis Lee says