These low carb, grain-free Chocolate Pecan Pie Bars are the ultimate keto holiday dessert. Deliciously gooey sugar-free filling packed with pecans and chocolate. Updated recipe with a how-to video! This post is sponsored by Lily’s Sweets.
So it was time. It was time to give my very popular low carb Pecan Pie bars an update. Most readers love it when I update recipes, although some prefer the older version. But in this case, it was necessary. Not only did I want to do new photos and a fun recipe video, but I also hit upon a new and easier way of making the filling. And it’s even lower carb than the original! Yippee! Now if that doesn’t sound like a good reason for updating one of my keto recipes, I don’t know what does. Simpler, healthier, and just as delicious. WINNING!
How to Make Low Carb Chocolate Pecan Pie Bars
I first realized I could simplify the filling and make your life easier when I created a caramel glaze for my low carb Pumpkin Caramel Bundt Cake. It had great consistency and I figured I could easily sub it in as the “syrup” part for sugar-free pecan pie. I test drove this idea when I created my low carb Pecan Tassies earlier this year. I also realized that the crust could be simplified as well, and I could skip the xanthan gum altogether. Once you put all that gooey filling over top, it really doesn’t need the extra structure.
I was delighted when I ran the numbers on this new version and saw that it had almost 3g fewer carbs than my original recipe. At first I thought that might be a mistake but then it dawned on me why. Lily’s Chocolate! Back in the old days (aka four years ago), I had to rely on either 85% cacao chocolate such as Lindt, which still contains some added sugar, or I had to make my own low carb dark chocolate chunks. But discovering Lily’s Chocolate a few years ago has made my keto baking life ever so much easier. For this recipe, I used Lily’s Baking Bar and simply chopped up 2 ounces. But you could use the chocolate chips or the regular dark chocolate bar instead.
I don’t think I need to explain why I chose to make over this classic holiday recipe. Who doesn’t love gooey pecan pie at Thanksgiving? It’s long been one of my favourite desserts, with or without a little chocolate. As a kid, I would scan the dessert menu of every restaurant and if they had pecan pie, I would always save room for dessert. It’s that gooey, caramel-like filling with the intense flavour of toasted pecans that has a strong hold over me. Finding a way to make a gooey low carb filling was paramount to me. Let’s face it, our low carb sweeteners just don’t behave the way sugar does. And part of what makes traditional pecan pie so gooey is the corn syrup. It’s tricky to emulate that. But by creating a caramel sauce with Swerve and using that in place of the corn syrup, you get a rich deep flavour and a gooier texture that is a lot like the real thing.
I also know that people will ask if you can turn this into a full pecan pie. I think yes, you will be able to. You will probably need more pecans for the filling and you can use the pastry from my low carb Press-In Pie Crust. Par-bake it for 10 minutes and watch those edges carefully as it bakes. If they are browning a lot, cover them with foil. The baking time will vary.
Chocolate Pecan Pie Bars
Everybody loves pecan pie on Thanksgiving. Here is a low carb, gluten-free version of chocolate pecan pie bars. You don't have to get off track during the holidays!
- 1 1/4 cups almond flour
- 1/4 cup Swerve Sweetener
- 1/4 tsp salt
- 1/4 cup butter, chilled, cut into small pieces
Pecan Pie Filling
- 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 9x9 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 chopped chocolate 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.
Looking for delicious low carb, high fat recipes that really satisfy? Check out my new cookbook, The Everyday Ketogenic Kitchen.
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This post was originally part of a blogger potluck for Feeding America.
Check out all the other bloggers taking part in our Thanksgiving Potluck for Feeding America:
Erin from Texanerin Baking made Dulce de Leche Apple Streusel Bars
Caroline from Chocolate & Carrots made Sweet Potato Biscuits with Cranberry Jam
Katrina from In Katrina’s Kitchen made Pumpkin Chocolate Chip Mini Muffins
Christina from Dessert for Two made Mini Pumpkin Pies
Sally from Sally’s Baking Addiction made Salted Caramel Chocolate Chip Mini Cheesecakes
Tracey from Tracey’s Culinary Adventures made Butternut Squash, Apple and Potato Gratin with Cheddar Crumb Topping
Georgia from The Comfort of Cooking made Spiced Caramel-Apple Crumb Bars
Kate from Diethood made Sweet Potato Shepherds Pie
Gina from Running to the Kitchen made Green Beans with Cranberries, Bacon, & Goat Cheese
Carla from Carla’s Confections made Spinach Mashed Potatoes
Carolyn from All Day I Dream About Food made Chocolate Pecan Pie Bars
Liz from The Lemon Bowl made Pumpkin Cheesecake with Gingersnap Crust
Rachel from Rachel Cooks made Brussels Sprouts Salad with Green Apples and Cranberries
Liz from That Skinny Chick Can Bake made Spinach Salad with Pears, Cranberries and Candied Pecans
Megan from Wanna Be A Country Cleaver made Roasted Potatoes with Bacon Parmesan Vinaigrette
Kim from Cravings of a Lunatic made Mini Apple Pies