All Day I Dream About Food

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Keto Pecan Pie Bars

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Chocolate pecan pie bars are a decadent holiday dessert, typically loaded with sugar. But this recipe is grain free, low carb, and gluten free, making these chocolate pecan pie bars the ultimate keto holiday dessert! Deliciously gooey sugar-free filling packed with pecans and chocolate. Updated recipe with a how-to video!

titled photo (and shown) chocolate pecan pie bars (on a plate, sitting next to a cup of coffee)

So it was time. It was time to give my very popular Keto 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 absolutely 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 holiday dessert recipes, I don’t know what does. Simpler, healthier, and just as delicious. WINNING!

I adore pecan pie and I always have. So it was absolutely imperative that I come up with a really good keto version. These bars are amazing but if you want a full keto pecan pie recipe, I have that too!

Because no one should have to go without pecan pie in their lives. No one!

How to Make Keto Pecan Pie Bars

Check out my video for a step-by-step tutorial on how to make my 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.

Grain Free Chocolate Pecan Pie Bars stacked next to a silver bowl filled with whole pecans

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.

a stack of low carb pecan pie bars with chocolate sitting on a white cupcake stand

I don’t think I need to explain why I chose to make over this classic holiday pie 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.

Can Keto Pecan Pie Bars truly be gooey?

While I was creating the chocolate pecan pie bars recipe, 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 bars 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.

Gooey keto pecan pie bar with a bite taken out of it

 

I also know that people will ask if you can turn this pecan pie bars recipe into a full chocolate 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.

Looking for more keto sweets? Check out my Keto Desserts Page. All desserts under 7g TOTAL carbs.

Want more delicious keto pecan recipes?

Keto Butter Pecan Cookies (aka the best cookies EVER!)

Homemade Turtle Candy

Keto Pecan Crescents

Low Carb Maple Pecan Scones

Pecan Pie Cheesecake

4.79 from 23 votes
Keto Pecan Pie Bar Recipe
Print
Chocolate Pecan Pie Bars
Prep Time
15 mins
Cook Time
40 mins
Cooling Time
30 mins
Total Time
1 hr 25 mins
 

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!

Course: Dessert
Cuisine: Dessert
Keyword: keto pecan pie bars, pecan pie bars
Servings: 16 bars
Calories: 222 kcal
Ingredients
Crust
Pecan Pie Filling
Instructions
Crust:
  1. Preheat the oven to 325F.
  2. 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.
  3. Press into the bottom of a 9x9 inch pan and bake 12 minutes or until the edges are just turning golden.
Pecan Pie Filling:
  1. 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.
  2. Whisk in the vanilla extract and cream. Add the eggs and salt and whisk until fully incorporated. 

  3. 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).

  4. Remove and let cool at least 30 minutes before cutting into bars. 
Recipe Notes

 

Nutrition Facts
Chocolate Pecan Pie Bars
Amount Per Serving (1 bar)
Calories 222 Calories from Fat 190
% Daily Value*
Fat 21.12g32%
Carbohydrates 4.92g2%
Fiber 2.24g9%
Protein 3.65g7%
* Percent Daily Values are based on a 2000 calorie diet.

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

    • I want to try this for Christmas my husband and I are trying to loose weight paleo diet would this be allowed?
      Where do I find powered sugar substitute? I am,in,the country of Panama I have no problems finding,Splenda,,streviam,and,others diet,non,sugars but I,have,never seen,powered diet sugar..

      Reply

      • Sorry, for Panama I really can’t tell you. I honestly don’t know. And this recipe will not work with anything but erythritol based sweeteners.

        Reply

        • If you can get Swerve granulated erythritol, I make it powdered in my Bullet smoothie blender or regular blender. Creates dust that will settle. Hope that helps.

          Can take wait to try this. Love your recipes! Thank you for sharing your gift.

          Reply

          • You can… but honestly it’s never as fine as the confectioners. It’s okay in some applications like this one, but you will feel some grit under your teeth if you try to make frosting with it!

        • If you grind regular Swerve (or another sugar substitute) into a fine powder, you’ll be all set. Use the blades of your electric food processor.

          Reply

          • It might be fine for something like this but it’s not great for frosting, etc. It still has grit… trust me, I’ve tried!

      • You can take you sweetner you have and put in a coffee grinder and it will powder it up…. hope that helps if not you can buy it on amazon, not sure if it ships there.

        Reply

    • Not sure if I am entering my response in the right place, but here goes. Made this yesterday, super easy to make and quick and looked just like the photos!!! Definitely a keeper but I would make some very minor tweaks, I would cut the sugar in both the crust and filling in half and I used blackstrap molasses in place of the Yucon Syrup, simply because I didn’t have Yucon syrup in the cabinet. Other than that, it was perfect and I am anxious to try again without the Lily’s chocolate chips for an old fashioned pecan taste.

      Reply

      • 5 stars
        Linda Vandever did you use the same amount of the molasses that it called for the Yukon Syrup? I wanted to use this substitution too.

        Reply

        • 4 stars
          I substituted with molasses and used the same amount as called for the Yukon Syrup. I agree with the commenter about cutting the sugar. Next time I will also cut it in half. I will also toast my pecans a little bit more.

          Reply

          • Some people perceive erythritol as more sweet than sugar, although most of us perceive it as less sweet. So in your case, I would be cutting it back in EVERY recipe you make, to your taste. But for most people, I would definitely not recommend doing less.

  2. Looks delicious, although lord knows where I’ll find vegetable glycerin – I might have to order some on iherb and wait a month for it to arrive before I can attempt these! Do you think it would make any difference if I left out the chocolate? I like a ‘pure’ pecan pie taste, no chocolate involved…

    Reply

      • Very sweet of you, Ruth, to point that out, but I don’t live in America, which is why that wouldn’t have worked for me. However, my husband (who is American) ended up flying over this week to see his sick grandmother, and I ordered some glycerin for him to bring back, so I will actually have it before Thanksgiving! Having said which, my husband hates Turkey, I’m British, we don’t live in America, and we have a wedding to go to on Thursday evening. So, no Thanksgiving for us. But I may still make these this week nevertheless!

        Reply

    • Ok, so I followed the recioe to a T but it came out more of a puffy meringue. I substituted the Yukon syrup for golden swerve. I dont know what I did wrong but any suggestions would be greatly appreciated, I was soooo looking forward to these.
      Thanks for the recipe!

      Joy

      Reply

  12. I am going to be making these this week and for Thanksgiving. They look amazing.
    Thank you for all your wonderful recipes. I am making the Peanut Butter Fudge Brownies also.

    Reply

  13. They look so good. Wish I could buy a batch instead of making them! Maybe someday.. thanks for donating to a good cause too.

    Reply

  21. I normally don’t go for pecan pie, but unlike others who want to leave the chocolate out, it is the chocolate that make these bars look inviting to me! 🙂

    They look delish….I’m going to try them.

    Way to go on the Thanksgiving donation.

    Reply

  23. Great initiative! And luv the recipe.
    If I can find the ingredients here in Holland I’ll finally get to know what pecan pie tastes like, I have wondered so often! I stocked up on pecans a while back when they were on sale, now all I need is molasses and vegetable glycerine. I wonder, would gelatin work instead? I have that. No Swerve in Holland, but I believe it can be homemade, so I’ll have to check out Pinterest for that.
    Thank you so much for all the wonderfull recipes you have given us. The ones I haven’t made (yet) I have devoured with my eyes….
    greetings from Holland!!

    Reply

  24. I make a delicious chocolate bourbon pecan pie that is definitely NOT low carb. I will be giving these a try. Thank you for the recipe.

    Reply

  26. These look awesome!! My DH loves pecan pie but is diabetic, so maybe these will take the place of pecan pie and he can just have one a day! Thank you for sharing your fabulous recipes and reminding us just how blessed we are, and that we need to share those blessings more!

    Reply

  28. My dad (and I, but I can have sugar…although I shouldn’t) loooooves pecan pie and I’ve never been successful at an alternative – I tried a vegan one that was so very terrible (not because it was vegan, but because it wasn’t good). I am so excited about this! Thank you!!!

    Reply

  34. That’s awesome that you’re making a donation! 🙂 I also started to write something about how I buy these “fancy” expensive ingredients and so do the people who read my blog so we should be able to do something to help (monetarily). But I had no idea how to say that without coming off how I wanted to. I didn’t want anyone to take it the wrong way!

    And these bars look incredible. What an amazing look makeover!

    Reply

  35. This recipe showed up just in the nick of time! My family is doing really well on Nutritional Ketosis and I didn’t want to risk slipping out of ketosis, just so we could eat some yummy stuff for Thanksgiving. Thank you!

    Reply

  37. THIS IS A GREAT TIME OF YEAR TO REMIND US ALL HOW GRATEFUL WE SHOULD BE. WE JUST COLLECTED FOOD AT WORK FOR OUR LOCAL FOODBANK….IT FEELS GREAT!!!!!

    Reply

  39. Ok, so is there a substitution for vegetable glycerin?? Can I leave it out? If not I’m hoping I can find it at Whole Foods. I really want to make these for Thanksgiving! They look amazing!
    Francie

    Reply

  40. Hi Caroline, thank you for the yummy recipe. Just wondering is there any substitute you know I can replace the Vegetable Glycerine with?

    Reply

      • Hi, I didn’t want to use the veg glycerin because I’m so very sensitive to unknown ingredients. Also I’m not a huge fan of Xanthan gum in fillings, so I tried an experiment with arrowroot powder in the caramel. I dissolved 1.5 tsp of arrowroot powder in the heavy cream prior to adding it to the boiled sweeteners (I let it dissolve in the cream for about 7 minutes while the sugar boiled and made sure there were no lumps before adding it to the caramel along with the butter and whisking vigorously). I am extremely happy to report that the filling did not crystallize other than the usual top layer that you would get even with regular sugar. The rest stayed lovely and soft. I’ve never had an American style pecan pie – what I was going for was the Canadian pecan butter tart, so I can’t comment on what others would expect. However, the texture and taste were both exactly what I wanted! I didn’t do these squares – I used the pastry from the mincemeat tarts recipe to make the tarts and it was perfect.

        Reply

  42. What a wonderful idea! And the recipe, OMG that looks too yummy! Thanks for this one and all of the other great recipes you’ve provided us with!
    J

    Reply

  43. These look amazing…I miss pecan pie! These will make a nice pie substitute for me while everyone else is eating pumpkin and apple pie on Thanksgiving. You have been so generous with your time and expertise to the LC-GF community, and now with a food bank donation. You are truly a giving, caring, inspiring woman! Thank you 🙂

    Reply

  47. Carolyn…First let me thank you for your blog. My DH & I started our low carb diet two months ago after an MRI showed a dangerous percentage of fat around my husband’s vital organs. The nutritional specialist (MD) encouraged a low carb diet and we decided it would be good for both of us. We have done very well and have both lost close to 15 lbs each and have never felt better. We are never hungry and have more energy, but I must admit to missing having some sweet treats. You have given this back to us! I never imagined being able to make desserts and so many special dishes. OMG, I almost gave my kitchen torch away….luckily, I found you before I did….I love crème brulee! Anyway….I just wanted to say that I know, too, how blessed I am to have the choice and the means to eat healthily. I’m, also, thankful to have access to the internet where there are wonderful, sharing people like you to help me learn about healthy food options that can add wonderful variety to our new way of eating. Thank You! I am donating to our local food shelf tomorrow in your honor!

    Reply

  48. Oh, I forgot to ask…..is there any alternative sweetener that gives the same results as xylitol in something like the pecan bars? I have a small dog, who is a little scavenger. I have read that xylitol is deadly to dogs and I worry that someone might drop something on the floor or innocently feed her some of their food that I have used it in.

    Reply

    • I understand. Just use all Swerve or another erythritol and use the vegetable glycerin and the xanthan gum to help keep the caramel soft.

      Reply

  49. Carolyn,

    Thanks again for all you do so we can satisfy our sweet tooth (and other “normal” foods) while remaining LC and GF. Your wonderful recipes keep me on track and from “falling off the wagon”. 😉 Great gift donating for every comment, you’re not only a wonderful cook, you “put your money where your mouth is.” Happy Thanksgiving to you, your family, and your extended “All Day I Dream About Food” family.

    Reply

  52. Very exciting recipe, can’t wait to try it although I don’t know if I’ll find the glycerin but I’m sure I’ll enjoy it even if it’s not as soft. However, I’m not optimistic about finding molasses here (I’m writing you all the way from Iceland!) so I’m wondering if you have any substitutes for that? I do have this sukrin gold (http://www.amazon.co.uk/Sukrin-Gold-500G/dp/B00E1ZJBYQ/ref=sr_1_2?ie=UTF8&qid=1384862789&sr=8-2&keywords=sukrin+gold) which is similar to brown sugar, think that might work?
    Good luck with the foodbank donations, what a lovely idea! 🙂

    Reply

  56. I was looking for a dessert to take to an office potluck, and I think I found it! thanks for all of the work you do on this site.

    Reply

  57. Thanks for the low carb baking tutoring … your creativity shines in delicious recipes like this one! Maybe you can remind us about your low carb sweetened condensed milk, too; it’s amazing!

    Reply

  58. Love your blog!! Awesome way to raise awareness! Thumbs up!
    Can I substitute Swerve with Splenda? hard to find Swerve around here.

    Reply

  60. Oh, thank you! I *adore* pecan pie but I haven’t had it in years. Thank you for this lovely gift (because this will be my holiday treat)!

    Reply

  65. Thanks for the great giveaway AND for being so generous in your donation to hungry people! Sadly, like you point out, there are hungry people all over America , thank you shedding a little light on that fact. We that have lots of good things to eat must not forget about those that don’t. Oh, and I’m SO making these bars for Thanksgiving!

    Reply

  66. Yum! I’ve read conflicting things about the carb counts in vegetable glycerin so I have been worried about using it though.

    Reply

  78. Have made many of your recipes, and love them all! Is there any other combo of sweeteners you could recommend here? I have come to realize that I am not a fan of the “cooling” factor of Swerve, and have tossed many a recipe due to the strong taste it gives. (Although I realize that LOTS of people love it!) If you have any suggestions (for this recipe as well as others!) I would be soooo grateful!

    Reply

    • You might try polydextrose (a bulk sweetner, but not particularly sweet by itself) with a high intensity sweetener like Stevia or Splenda. I was planning to try some Poly-D in a pecan pie recipe.

      Reply

    • Hi Ilyse…try to do more xylitol. It won’t fully caramelize so it will be lighter in colour, but it should taste pretty good.

      Reply

  84. Fabulous recipe and great cause. Thanks for sharing and donating! Oh, and thanks for the giveaway offer. 😉

    Reply

  85. These look wonderful. I’m still discerning which sweeteners I feel are acceptable for my family and me, but I will definitely keep these in mind. Happy Thanksgiving!

    Reply

    • Bonnie, I am very discerning too. It’s part of the reason I won’t use sucralose anymore. I try to stick with Swerve mostly, because I feel it’s safe and it’s healthy. But sometimes you really want pecan pie and if that means using a touch of something else to help keep the filling soft, so be it! 🙂

      Reply

    • As I noted in my post, I think it will work with just erythritol or Swerve but your caramel sauce will likely get gritty as it cools and so will your filling. it will taste great, though!

      Reply

      • Thanks for your response. I don’t want to use Swerve but I would also like to avoid the grittiness. Is the Xylitol helping with the gritty texture as well or is it just the vegetable glycerin that helps with that?

        Reply

        • xylitol combines well in solution and so doesn’t get as gritty, but it also doesn’t really caramelize so will be lighter in colour.

          Reply

  95. Look yummy, must try them. Thank you for donating money to feed the many, many hungry people. Happy Thanksgiving to you.

    Reply

  97. Those look great but between the sugar subs and the dairy, I’ll have to pass. I have a recipe I developed that I think I can just add the chocolate to and be there so thanks for that idea!

    Reply

  102. Great recipe! I love pecan pie and I really think I will make these for a low-carb alternative dessert for Thanksgiving.

    I am wondering if it would be possible to use unflavored, natural gelatin in place of the glycerin?

    Reply

  104. You’ve read my mind…I was wanting to make something like this for a Christmas Pot-Luck….can’t wait to try it out!!

    Reply

  108. Carolyn,
    These remind me of a HC bar recipe from the old “Joy of Cooking” I used to make during the holidays. I wasn’t sure how to LC it because of the large amt of brown sugar in the filling. That one combined coconut with the pecans instead of chocolate. I will try to duplicate it with your filling recipe. I have tagatose and really like it combined with other sweeteners. It is supposed to caramelize well so I may use that with the swerve. I also have veg glycerine so thanks for that tip.

    Thanks so much for the recipe and for donating to your food bank. We make regular donations to our local FB also and feel it is such a worthwhile charity.

    Reply

  113. I just made this recipe and let me say I could not wait for them to cool to test them out. They filled my kitchen with such a delectable aroma! I removed them from the oven after 20 minutes but they were still quite liquid in the center, so I popped them back in for another 10 minutes. I am a HUGE dessert lover, and have had my doubts that I could stick to a low carb diet because of my need for sweets. This recipe has me convinced now! It is fabulous! Thank you so much Carolyn for sharing your talents!!

    Reply

    • Wonderful, I am glad they worked! Sorry they were liquid-y at first. Different oven temps can really throw things a bit. Mine were going on too firm at the 20 min mark.

      Reply

  114. I am giddy with anticipation! Hope I can get my hands on some vegetable glycerine in time for Thanksgiving. Thank you so much, love your recipes, love your blog.

    Reply

  117. Carolyn, those bars look lovely! I always enjoy seeing what you come up with. It’s interesting how you were able to combine the various sweeteners to get that gooey caramel consistency. Never would have thought to add glycerine into the mix. Would be curious to hear how Swerve differs from erythritol in terms of performance. Have you written a post about this?

    Good luck with your giveaway! I think it’s admirable you’re making a donation to your food bank. Here’s to more healthy living bloggers following your lead!

    Reply

    • That’s fine. If you can get some vegetable glycerin, it will help keep the filling softer. Next time I make caramel, I am trying just Swerve and veg. glycerin.

      Reply

  121. Your generous spirit is as sweet as these look! This recipe looks like a keeper, like all your other recipes, and I’ll definitely be giving it a try.

    Reply

  122. You’ve done something awesome with my copy and pasting. I prefer to ‘copy and paste’. Somehow, when I highlight ONLY the recipe, the picture comes too. I love that, and thank you. 🙂

    Reply

  123. Could you substitute all the sweeteners with Splenda? And if so, do you leave out the vegetable glycerine then? Thank you! This looks sooooo good!

    Reply

    • Hi Sally. No, splenda is not a good sweetener for this recipe. It wont’ caramelize and it won’t give you the right flavour or texture. Sorry about that.

      Reply

  125. This looks amazing and able to have smaller pieces is great. I have read all the comments. I have not gotten into the substitute sugars yet. Just going gluten free, because of sensitivity, has been mind boggling to me. I was wondering if I would be able to use organic cane sugar to replace the swerve & xylitol and vegetable glycerin. If so how much should I use?

    Reply

    • Hi Maryjane! YEs, use the cane sugar and do exactly 1 cup to replace both the erythritol and the xylitol in the caramel. Then you can skip the veg glycerin altogether. In the crust, just put in as much cane sugar as I do Swerve. And you should be all set!

      Reply

  126. Thank you Carolyn for your wonderful recipes. Having to start eating GF has been a new adventure for me these last 6 months. Your recipes have taken the fear and frustration about changing the way I eat.
    I appreciate your caring spirit toward those in need. This, too, is a new area for me. I am disabled and my husband is retired USAF and has recently had his hours cut to 6 hours a week. Until the last few months we have never really felt “real need” in our lives. We were always blessed to be able to share with others. We have hope for the days ahead and in the meantime we are so thankful we have each other.
    Wishing you and your family a most blessed Thanksgiving!

    Reply

  130. I’m always hesitant to enter giveaways, because I can never tell if they’re open to international entrants! It looks like a stellar prize, and I hope whoever wins them goes bananas cooking all of your lovely recipes! I’m attempting your lasagna as we speak. Happy Thanksgiving, all!

    Reply

  131. Thank you for this!! It was perfect timing. I just made a pecan pie for my boyfriend to take to work and I was craving it. I came to your site to look through your pie recipes, and this was on the first page! I whipped it up, and ate more than I should have! This might be my favorite recipe I’ve made from your site. Thank you for all of your work to recreate and share all of these amazing recipes!!

    Reply

  134. Let’s try to reach your max of 300 people. Doing my -small- part to help out. Reminds me… I need to donate some canned goods at work.

    These pecan bars look to die for. Can’t wait to try them out.

    Reply

  135. Love that you’re doing this Carolyn, and what you said about eating well being a privilege, not a right, is so true! I came for the pecan pie bars-pecan pie is one of my all time favorites and these bars look amazing- but, even though I think you are well over the $300 mark, I also wanted to thank you for your generosity with your donation to Feeding America! Happy Thanksgiving to you & your family 🙂

    Reply

  137. Hi, I just made the Chocolate Pecan Pie Bars. Dang, they are wonderful ! I have tried other low carb, gluten free pecan pie recipes and have been disappointed. These are so good that they are now on the menu for Thanksgiving and every other holiday (forever). Thank you.

    Reply

  139. Please help me understand what the glycerin is for, and what happens if it’s left out? Are there substitutes? If I have to get it, I guess I can use it to make DIY items for holiday gifts.
    I appreciate you taking time to answer my questions.

    Reply

  140. Thank you so much for this website, switching to gluten free baking can be such a daunting task with so many new ingredients. Your site is so helpful and informative. Thank you for being such a blessing to me. Definitely am going to try those bars, YUM!

    Reply

  141. Hi there and thanks again for this recipe! I will try the filling to make butter tarts but I am trying to decide what to substitute for raisins. Can you tell me what the difference is between unsulphered molasses and regular molasses/ black strap and the reason for using it? Will it change the taste or texture if you substitute it and is it something you can get all over US/Canada? Thanks and great cause as well!

    Reply

  143. I love chocolate, I love pecan pie! I don’t eat sugar soooo, this is a for sure part of my holiday celebrations! Thank you for this recipe!

    Reply

  145. I have been a low carber for many years, and now do “Keto”. I came to you’re blog thru Maria’s mind body health blog. I found this recipe, and read it… and thought hmmmm that’s a lot of ingredients and a lot of work. Swerve is very hard to find here and glycerin… who knows. So, I made it. BUT I doubled everything. I thought what the heck if I’m grinding up all those almonds and making sauce, might as well go BIG… so 9×15. next time I will more than double the crust though. Anyway the non low carb husband is trying to eat it all and I am not far behind. EXCELENT recipe and post. love your blog. Thank you for all the effort you put into it, and the sharing of your great recipes. Sula

    Reply

    • Thanks, Sula. I know this particular recipe takes a lot of different things that are hard to get, but it’s definitely worth it!

      Reply

  148. OH MY! Pecan pie is my absolute favorite dessert although I always used to make it less sweet. This looks amazing. Do you know how far ahead you can make these? Do they freeze well without losing anything in the ‘thaw.’

    Thank you for your generosity to the Food Bank. I’m very sure it will be greatly appreciated!

    Reply

    • Katie – did you ever try freezing these? I want to make as many things ahead of time and thought about freezing them too. Just wanted to know if you did freeze them how they turned out. Thanks!

      Reply

  149. I don’t ever win anything, so that is not my reason for commenting. However, I think this is a great way to raise money for the food bank.

    Reply

  150. These look delicious, I have to admit I’m not familiar with some of these ingredients though. I’ll have to research them a bit 🙂

    Reply

  152. Thanks for the recipe! I’m an whole foods eater and I don’t have gluten allergies, but I will happily use your filing recipe so thank you very much for that! I have found an awesome caramel sauce using just butter, pure maple syrup and full fat coconut milk, but I’m still searching for the perfect crust, but it’s a start 🙂

    Reply

  153. What is your recommendation for storing these? I just have them in a plastic container on my kitchen counter. Do they need to be refrigerated? Any idea how long they keep? Thanks for such a GREAT recipe!!!

    Reply

  154. I was reading through some of the previous comments and noticed the ones about using Swerve or other sweeteners, and specifically about the Swerve possibly being “gritty”. I just wanted to mention that I used Swerve Confectioner’s style sugar in the recipe because I am not fond of the gritty texture of Swerve granular. The recipe turned out awesome. Both my husband and my mom who aren’t huge fans of LC desserts thought it was delish! 🙂

    Reply

    • Hi Robin,

      Please see the notes above the recipe. Yes, you can, but you may find your filling more gritty after it cools.

      Reply

  156. The Chocolate Pecan Bars are great! Not too sweet like a pecan pie. I had mine with a little whipped cream. Delicious!

    Reply

  157. I made these exactly like the recipe and they were a huge hit at Thanksgiving. People didn’t even know they were low carb!

    Reply

  158. First these we’re amazing! Made them today and took them to thanksgiving day party. Needless to say the non low carbers kept them!, I did a little different because I didn’t want the grit from the swerve: Caramel: 1/4 cup swerve, 1/4 cup xylitol honey, 1/4 cup xylitol granule, 1/4 cup tagatose. Boiled like you did and the rest!, The filling stayed custard like…. Much like traditional pecan pie!,, So darn yummy!, Next time I’ll try without the tagatose.

    Reply

  159. Ok, I just made these. They are delicious. You are a goddess in the kitchen! Better than many a restaurant-ordered ‘real’ pecan pie. I think mine may be a bit soft, so next time I’ll pop them in for a bit longer but I don’t care, they are divine!

    Reply

  160. These are wonderful! With your help I made it through Thanksgiving without a sugar spike or weight gain – didn’t feel deprived either. Plan to do the same thru Christmas. Made your peppermint biscotti and cheddar crackers today – both also wonderful! Thank you

    Reply

  161. I used Wilton glycerine which you can buy in 2 oz bottles where ever Wilton cake decorating products are sold. It is used to keep icing soft. However I’m wondering if it is the same as the vegetal glycerine called for in your recipe. I used 2 tablespoons. The recipe was delicious but I and my guest got heartburn and stomach ache very quickly after only one small piece. I had to throw away the whole pan. I want to make it again but need to know if I used the correct product and amount.

    Thanks

    Reply

  162. Carolyn, I made these tonight and they are so good they almost brought tears to my eyes. I think they are the best thing I’ve tasted yet in the realm of re-inventing sweet without sugar. Thank you so much for your dedication and sharing your gifts with the world. Happy holidays!

    Reply

  163. Very new at this type of baking, but very dedicated to learning. Is there anything you can tell be about the cocao. I bought navitas raw chocolate nibs organic but by itself does not taste good. Is this the right thing for the recipe? Can’t wait to try it.

    Reply

  164. Hello again: So I just made these and I used 1/2 Swerve and 1/2 isomalt 1. Because I have a dog who likes to eat sugar 2. Isomalt is supposed to work very well for making candy. These bars are super sweet and if you have a sweet tooth you will love these. Now my husband says they get him in the back of the throat because they are so sweet! I personally love them. If you are not used to eating sugar much these will be a great sweet treat! And I had to try some of the caramel sauce while it was cooling down and that sauce is crazy good – I have a cranberry Christmas pudding it is perfect for just add a tiny bit of rum (It’s Christmas after all). Also I looked at it after the prescribed time and it was way to liquidy so I increased the temp back to 350 for 10 more minutes and it set perfectly! They are just wonderful. Next time to make it a bit less sweet maybe I’ll sweeten the crust less? It is fantastic regardless! Thank you! Merry Christmas!

    Reply

  165. Hi just wanted to let you know that the caramel filling turns out lovely with coconut milk. I used full fat organic canned coconut milk and scooped out only the solid stuff at the top. My husband can tolerate butter but no other dairy. If you did the caramel and filling ingredients except the eggs so adding molasses, more butter and sea salt and stopped there it was a gorgeous sauce.

    Reply

  166. If I use liquid xylitol, shoud I eliminate the water?

    Thanks
    Love your recipes
    Eating healthy without suffering, lol

    Reply

      • Thanks yes, its from a company called Nature’s Harvest. They have it in all kinds of flavors and different kinds of syrups. I got Cotton Candy flavred for snow cones. and butterscotch and caramel syrup.

        Reply

  168. Great Recipe and great cause! I’ve been visiting and recommending your site for some time. Thanks for all the creative effort you put into sharing these wonderful healthful recipes.
    Happy Thanksgiving
    Dianna

    Reply

  169. Carolyn,

    I had to come back to tell you that this is, hands down, one of my all-time favorite low carb dessert recipes. I plan on adding this to my Thanksgiving and Christmas menu. Maybe I’ll even make it one more time in between. 😉

    Thank you for all your delicious recipes. I’m a big, big fan.

    Reply

  170. Oh My Goodness! These absolutely do not taste low carb. I changed things a little based on what I had on hand, and ended up making a batch of the low carb camel sauce instead of the one listed in this recipe. I skipped the water from that recipe and also skipped the molasses from this one since the caramel already had some. These came out perfect and my husband who loves pecan pie said they taste just like the real thing. Thanks!!

    Reply

  171. molasses is very high in carbs. But thought is 1 tablespoon really worth worrying about? I made these and they are EXCELLENT.

    Reply

    • 1 Tbsp of molasses has about 15 g of carbs. Spread over a pan of bars, that adds a single carb to each serving. So personally, I don’t worry about it.

      Reply

  172. so, looks like i’m a year late finding this… but just made it and it looks SO good! Can’t wait till they cool. Hopefully I can keep away from them until the company comes Tuesday! 🙂
    Thanks for another awesome recipe!

    Reply

  173. Made this last night and am thrilled with how it turned out, thank you! I’m new to low-car. eating and this was my first time taking a low carb dessert. Wasn’t sure what to expect and couldn’t get all of the ingredients — we use Splenda instsad of Swerve and left out the vegetable glycerin — nonetheless it’s still turned out amazingly good! Looks like I’m going to be getting a lot of great recipes from this blog. Thank you for sharing your creativity, blogs like this one make low-carb living seem much more manageable.

    Reply

  174. Hi I’m just wondering if it would be possible to substitute the Xylitol with vegetable glycerin? Would they still turn out good? Even 1/2 cup more of glycerin and less of Xylitol, or if theres any other way I could incorporate more VG. Let me know and thanks

    Reply

  175. Thank you very much for sharing this great recipe.
    I made this crust along with the lemon filling for lemon bars and it was so great. I gave you credit for it on my blog

    Reply

  176. Bless you for donating….I am drooling at the photo. I think I’ve got all the fixings in the pantry so these are on the schedule for tomorrow!

    Reply

  177. I just made these in an 8×8 as per the recipe. They had to bake a long time. I am thinking it should be a 9x 13? They are so much thicker than the ones in your pictures. Or maybe I did something wrong?

    Reply

  178. I would love to try these for dessert this Thanksgiving. Would you know of a lower carb substitute for the 90% cacao chocolate?

    Reply

  180. This is a wonderful recipe. Your site is now my go to site for Keto recipes. Thank you. I do believe Swerve is a better sugar substitute. Too bad Swerve isn’t carried in the grocery stores I shop at.

    Reply

  181. Actually almost started drooling… well not really. So excited to make these bars for Thanksgiving here in Sweden. I will try my best to find all the ingredients on the list as low carb lifestyle is a keeper and I feel great when I eat right.
    Thank you for the inspiration,

    Reply

  182. I’m making this now and everything is turning out as expected except the molasses part. I opened the jar and it smells like soy sauce. Is this right? I shook up the bottle, checked the expiration date, etc. It is unsulphured molasses (grandma brand). Will this taste like soy sauce when I add the filing to the sauce?

    Reply

  184. I wanted to sub a different caramel sauce of yours in the recipe. The other recipe yields 1 cup. Based on the amt of liquid in this recipe, it seems like I should double the other recipe – but 2 cups of caramel sauce seems like it might be too much. Thoughts?

    Reply

  185. These look delicious and I saw your comment re: molasses only adding 1 gram of carbohydrate to each serving, but am wondering if it will make a g difference to leave it put altogether?
    Thanks!

    Reply

  187. This is INSANELY delicious!! If there are any leftovers, they get even better! The combination of sweeteners is perfect. No bitterness or off taste. No one suspected it was sugar free and low carb!

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  188. I made these for Thanksgiving this year and they didnt even last 24 hours in my house. The family ate them up!! They requested a second batch and that went fast too! I am super excited to make these again for Christmas!
    I substituted some of the items in the recipe because i didnt have sthem readily available. It worked perfect!

    Reply

  189. If it weren’t so hot here right now, I would bake this instantly (for my birthday!). Can’t wait to try it! Love your recipes!

    Reply

  190. I have been making these wonderful pecan bars the last couple months, they are perfect for my sweet tooth! I have to freeze them as my husband Can’t eat nuts and I don’t dare eat the whole pan by myself in a couple days! I just pop them in the microwave for 25-30 seconds. I was shocked when I pulled up your link to see the recipe has been updated! It was much easier to make, now I am waiting for them to cool so I can try them! Awww the anticipation! Thank you for your recipes Carolyn, they are awesome!

    Reply

  192. I am always looking to boost the fiber on baked good since Almond Flour has very little. Would you think adding 1 teaspoon or 2 of psyllium husk powder to the crust would change it’s consistency?

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  193. They are delicious! As I mentioned above, I had to sub dark agave syrup for the yacon syrup due to lack of availability, and it worked just fine. Used the same measurement. I made a double batch, too. This is a terrific recipe. It was pretty easy, and the result is eye-appealing and yummy!

    Reply

  194. I made this delicious recipe and counted the carbs to verify since my son has T1D.
    I came up with 14.7carbs per bar.
    Almond flour-43c; Swerve Sweetner=144c; Yacon syrup=9c; Lilly’s dark chocolate=26carbs; pecans=13.7c
    Total 235.7carbs ÷ 16 = 14.7
    Please clarify how you cam up with 4.92 carbs per bar.
    Thank you

    Reply

    • Hi Cleo. It’s because you are counting the erythritol in the Swerve and in the Lily’s. Since it has little to no impact on blood glucose, it shouldn’t really be counted as a carb – it’s very misleading if you do count it because then you may do too much insulin. That said, the occasional person does spike with it but most people, diabetics AND those with normal sugars, do not. As a type 2 myself, I barely see it move the needle on my glucometer.

      Reply

  195. Oh, these look awesome! I want to make them for my family for Thanksgiving. (They does not eat THM or Paleo.) I don’t have Yacon Syrup – had to look it up! Can I substitute Black Strap Molasses or a caramel sauce? Thank you!!

    Reply

  197. Call me a cheater but I substituted the sweetener with unprocessed sugar and it was great. Although eating it was a guilt pleasure, the pie bars came out really nice, Carolyn. Also, as mentioned by many here, even I couldn’t find a reliable listing for vegetable glycerine. I skipped it altogether. Do you think you can share an Amazon listing here? Thanks. And yes, up next, I;m going to try your Cranberry Cheesecake recipe. Wish me luck!

    Reply

  199. Just made these. So good! Several members of my family are diabetic so I will take these to an upcoming family birthday celebration. I always follow your recipes exactly as you write them and I haven’t had a failure yet…nor do I expect to!!

    Reply

  200. Carolyn, I have a question about two related recipes — the crust for this and your press-in pie crust. They are almost identical, which makes sense. The major difference is the temperature of the butter — the bar recipe calls for the butter to be chilled, and the pie crust recipe calls for the butter to be melted. I am SO curious about that! How does that difference change the result?

    Reply

    • Chilled butter is good for a more shortbread crust. Melted butter works for something that is more pliable, like a press in crust.

      Reply

  201. I’m not sure if someone mentioned this, but do you think there would be any substitite here for the heavy cream? I don’t tolerate cream or cheese well at all, but would love to make these for Thanksgiving –
    Thank you!

    Reply

    • I can’t be sure but you might be able to do it with full fat coconut milk. Try just using the creamy stuff at the top of the can. It’s worth a try. At the very least, you will have delicious pecan goo. 😉

      Reply

  202. Hey Carolyn! Love the flavor of these but I’m having a bit of trouble. I did not use the yacon syrup but I don’t think that’s it. Or maybe it is. Anyway, I tried an 8×8 pan and mine are much thicker than yours in the picture. So I did a second batch and used an 8×11.5 pan and they’re still a lot thicker. And neither batch ever really set. They were more like brownies than bars. Any suggestions? As I said, the flavor was great and I really want these to work! Thank you!

    Reply

    • Does sound like the pan size is an issue, although the 8×11 should be closer. Possibly your oven runs on the colder side, so they need more time? I can’t account for the thickness, it really shouldn’t be that different from mine.

      Reply

    • No, that’s why it clearly states the the Yacon is optional. A simple syrup with Swerve won’t help replace it.

      Reply

  204. I made these last weerk and I absolutely love them. I never naked a bottom like this one so I didn;t know if it should be crumbly after baking, baked it longer till it was pretty brown but firm. I used another sweetener because we don’t have swerve here, it tasted very very sweet (but that was before baking) but it was too die for after baking. Because the bottom was still too crumbley to cut in pieces, I had to scoop it out of the tray so It al fell apart an d crumbled too pieces, but I save it anyway, put it in th fridge and now I eat a tablespoon of tis every day and it’s SOOO GOOOD!!!!!!!!! I am not telling anyone that this is in the fridge because i don’t want it all too be gone when I come home after work. I’ll make another one for the rest, but this one is definately a keeper!!
    I did’nt use glycerine as we don’t have that here, also didn’t use molasses but some thick sugar free maple syrup, also worked fine.

    Reply

  205. I just made these and baked for a little longer than 25 minutes because they were still pretty light in color and didn’t look very set.. My oven temperature is correct, btw.. I let them cool for over an hour and then tried cutting them. They did not stay together like your picture and are a crumbly mess.. What did I do wrong? I was so looking forward to making these for Thanksgiving.

    Reply

    • I can’t say what you did wrong but did you use all the same ingredients? What sweetener did you use? What almond flour?

      Reply

  207. Can I use cocoa powder instead of the Lily’s. I don’t have any on hand and wanted to make these today. If so what would you recommend as the conversion amount.?

    Reply

  208. I just made the chocolate pecan pie bars- delish! I also just bought your book after reading that you’re donating a portion of your proceeds to support kids with type 1. As a parent of a type 1 child, that means so much—thank you.

    Reply

  210. I want to make these for Thanksgiving tomorrow and have all ingredients except almond flour as my grocery store was out. Have you tried substituting coconut flour in the crust and, if so, the same amount?

    Reply

    • No! Sorry, not yelling but coconut flour does not work the same at all. You can maybe find another crust recipe online made with coconut flour and sub that.

      Reply

  211. Hi, Carolyn, I’m getting as much done today as I can to be prepared for Thanksgiving tomorrow. I made these pecan pie bars, and they look and smell delicious! I can’t wait to try them! I have a question though. Will they be okay covered and left on the counter overnight, or do I need to refrigerate them? Thanks!

    Reply

  212. OMG these are amazing! I don’t even like pecan pie and they are so delicious. I used an 8×12 pan because of the reviews saying they were too thick and as a result mine are a tad thin but it’s ok. I think 9×9 would be best.

    Reply

  213. Hi Carolyn,
    I made the original version of these last year for our first Keto Thanksgiving and everyone loved them, including our non-keto friends. Made the revised version today and I’m going to be the outlier here and say that my family prefers the original recipe over this revision. Any chance you still have a file with the original that you’d be willing to email to me? I would so appreciate that. Thank you. I’m assuming that because I have to enter my email address in order to post this comment, you will have access to it.

    Reply

      • Wow, okay, i hope you see this. I checked the system I use for taking recipe notes and I still had some rough notes. The crust is exactly the same as the one that’s now posted. You need to make the caramel sauce first by boiling the swerve, xylitol, and water together until it becomes deep amber. Then add the cream and butter. and then the rest.

        Then let it cool and whisk it with the eggs, molasses, etc. Put the chocolate and pecans over the crust and pour the filling on.

        Caramel Sauce
        3/4 cup Swerve
        1/4 cup xylitol
        1/2 cup water
        1/2 cup cream
        1 tbsp butter
        2 tbsp vegetable glycerin
        1/2 tsp vanilla extract
        1/4 tsp xanthan gum

        2 eggs
        1 tbsp molasses
        2 tbsp melted butter
        1/2 tsp salt

        2 oz chopped chocolate
        1 cup pecans, lightly toasted

        Reply

        • Thank you! For your generosity. For taking the time to go searching this and then posting it. You’re the best! Seeing the ingredients you’ve listed here, I can certainly say that the revised version sure is simpler. -Kathi

          Reply

  214. Holy moly!!!! I baked these today to take to our Thanksgiving feast (along with your low carb skillet bread to make my dressing) and I am in heaven!!! I snuck one piece to make sure my family wouldn’t say “ewwww, you brought something without sugar???” I won’t tell them there’s no sugar and they’re low carb. They will never know. Now, I can have a “sweet” without feeling like crap. These are superb and I can’t thank you enough for all of the work you have done to bring such simple, delicious recipes to the low carb, high fat way of eating. Your recipes are my absolute favorite.

    Reply

  215. So, I goofed for the filling, I doubled the recipe, but forgot to double the butter. Right now it’s still a gooey blob in my oven. Thoughts? Suggestions? Help!?!?!

    Reply

  216. I made these for Thanksgiving dinner for me, as an alternative to all of the other Thanksgiving treats. They were delicious! I put your recipe into my fitness pal, and I’m getting much different carb numbers. 16 grams for 1 bar. I used the swerve confectioners Sugar for both the crust, and the filling. Can you help me figure out where I went wrong?

    Reply

  217. I found my answer. A friend said you don’t count the carbs for erithytol, sorry, I’m new to this! And My fitnesspal isnt helping?. The recipe was so good! I think that’s why I just new Something was wrong!

    Reply

    • Glad you got it figured out. Yes, erythritol has “carbs” but they don’t affect blood sugar. I say they have “zero carb impact”…and I know this to be true because I test my blood sugar and they don’t raise it even a little.

      Reply

  218. I just made this. we do Thanksgiving on Fridays. My question is that when it came out of the oven it was sorta bubbling with an oil layer. now it has settled but then i touch it it is very oily. Is that normal? BTW I am also making your pumpkin chocolate sex in a pan. Thanks for all your recipes!

    Reply

  219. Yacon syrup – I can’t seem to be able to buy it except online which will take forever to receive. It see it says optional. Does it make a huge difference? Is there something I could use in it’s place?
    Thanks so much!

    Reply

          • OK – you are a Goddess! (No, I’m not flirting with you….well, maybe, if everything you make tastes like this, I might consider it!). These are amazing! I never thought I would have such a dessert again! I used agave syrup as someone else has mentioned in the comments, hershey’s 71% chocolate chips, swerve sweeteners – WOW! Amazing. My husband and daughter love them too! So good when still warm!

  221. First of all: this recipe is fantastic. I used to make a very similar dessert before I went keto and I thought I’d never be able to enjoy it again, but his came out amazing. The texture of the topping is reminiscent of a pecan pie. I might try a little less cream and/or a bit of xantham gum to aim for more of a caramel texture, but that’s just me having fun, the recipe is fantastic.

    I added an egg to the base just to give it a bit more cohesion, not sure if that was necessary, but it didn’t hurt (though you’ll need to bake it a bit longer 14-20min total). I didn’t have the Yacon Syrup but I *did* have Tarani sugar free salted caramel sweetener on hand, which added an excellent caramel note and a bit of color.

    Reply

  222. Thank you Carolyn for this delicious recipe! I made this with a different crust and more pecans as a whole pie for Christmas and all my carb loving guests just loved loved loved this!

    Reply

  223. Made these yesterday for Christmas dinner. I never liked pecan pie because I always thought it was too sicky sweet, but these bars were AMAZING! I did add a couple of handfuls of shredded coconut, which I think was really good. Even my guests liked them!

    Reply

  224. Pecan pie is one of my favorite desserts and one that I have missed for the last two holiday seasons since going keto. I can’t wait to try this. Thanks for sharing!

    Reply

  225. Is it possible to make this recipe dairy free? I have been drooling over it for a while now and I would LOVE to make it but I can’t have dairy

    Reply

    • I am sorry, I think it wouldn’t work very well. You could try with coconut oil and coconut milk but I think it would affect the consistency.

      Reply

  226. 5 stars
    I made these and they are lovely!
    Mine don’t look like the pictures either, thicker but still taste great! I think if I were to do anything different I would chop up my pecans and maybe add some salt to the top of these. I’ll be making them again for sure!!
    Since I started Keto your recipies have been a favourite!
    Thank you!

    Reply

  229. 5 stars
    Made these last night and I absolutely LOVE them! They totally satisfied my craving for pecan pie and the pieces of Lily’s dark chocolate just push it right over the top. They’re really easy to toss together — you can even toast the pecans at the same time you’re baking the crust. (I just threw the nuts on a cookie sheet on a lower shelf while I baked the crust. By the time the crust was baked, the nuts were nicely toasted, too. Easy peasy!) This is a definite “keeper” recipe. Of course, I haven’t found any recipes from Carolyn that aren’t keepers!

    Reply

  231. 5 stars
    Did this today! LOVED it making more tomorrow! I used a different crust that was 1 cup coconut flour 1 cup almond flour 1/2 cup melted butter and 2 eggs. On the filling the only thing I added was stevia to make a little sweeter and 3 tsp Maple exstrat. This was AMAZING!! Thank YOU for sharing!!!

    Reply

  232. Hi Carolyn,

    I know you might ask ‘why!?’ but can I make these exactly as is with the exception of the chocolate? I’d like to leave that out.

    Thanks,
    Linda

    Reply

  234. 3 stars
    These took FOREVER to cook and the bottom is soggy. All of the butter released from the crust. They’re delicious but I’m bummed.

    Reply

    • Sorry they didn’t work for you, but as you can see they work for most people. So let me ask.. what kind of sweetener did you use? And how about almond flour?

      Reply

      • I’m pretty sure I used a mix of Swerve and Lakanto…there may have been xylitol in there since I was doing so much baking and definitely had the xylitol out at that time. The almond flour was Walmart, maybe Great Value brand? Thinking back, I probably should have browned the crust more before adding the filling. Any tips would be greatly appreciated.

        Reply

  235. 4 stars
    Hi, these look amazing.
    I tried them out today and found that the topping was gooey although I did make and bake it exactly as directed.
    They tasted amazing but were much higher that yours. Any suggestions ?

    Reply

  236. 5 stars
    These chocolate pecan pies were simple to make and absolutely delicious! I pair them with coffee and it was perfect! Can’t wait until I make these again. They were a hit with my fiance too! He happens to be my personal food tester!

    Reply

  238. I love your recipes so much! Do you thing Swerve Brown would be ok in these pecan bars? I crave old-fashioned pecan pie flavor like my granny made with dark karo. Molasses doesn’t hit the mark for me. I don’t have yacon yet. Also wondering if a little bocha sweet would lend that gooey texture I’m dreaming about. Thanks so much if you have time to reply!

    I made your bagels for the umpteenth time last night. SO PERFECT!!!

    Reply

  239. 5 stars
    Hi Carolyn! I made these recently, and wow, they totally take care of my pecan pie craving! Thought I’d let you know that I’m a THMer and just recently started a new blog that talks about THM, among other things. I linked to this recipe and your recipe of the Snickerdoodle Skillet Cookie in a recent post about healthy NYE foods to make. I don’t create recipes, but am so thankful to all of you bloggers that do, so that those of us on low-glycemic diets have so many yummy options! I have two of your cookbooks, and haven’t found a recipe yet that my family doesn’t like. Thank you!

    Reply

  240. 4 stars
    I made these tonight. I used Lakanto monkfruit golden sweetener and cut back how much I used. I would definitely cut back on the sweetener even more when I make them again (though I tend to like my stuff less sweet now) but otherwise these bars really killed my craving and I was only able to eat half of one! Such a contrast to my “old ways” of eating an entire pan’s worth of treats 😉

    Reply

  242. Carolyn, I do not have Yacon syrup and was wondering if I could sub your new caramel sauce for the filling? Or, would that be a bad idea on my part? Thanks.

    Reply

  244. Hi Carolyn! Could you make these ahead and freeze them? I’m making myself (and for others to try at our dinner) KETO friendly Thanksgiving sides to put in the freezer this week and would love to be able to have a dessert that day, too! Thank you so much for your advice! 🙂

    Reply

  246. 5 stars
    I followed the recipe exactly!! Even ordered the Yacon syrup from amazon first. There bars were AMAZING!! I got several comments about how good they were at the Family Christmas that I took them to. They do not taste sugar free and low carb! This is definitely a keeper!

    Reply

  247. 5 stars
    These are out of this world amazing even without the optional Yakon as I didn’t have it. I just love your recipes and am so thankful you make the effort to create these recipes. Now we need to know your workout tips cuz you look amazing 😉

    Reply

  248. 5 stars
    These were delicious and sooo easy to make. I plan to make more this weekend, but need to know what I did wrong to not get the gooeyness. The filling was more of a custard consistency and taste. It was still amazing, but would love to get to that gooey consistency. I didn’t have yukon syrup, so skipped that step all together. Could this have been the problem or do you think I over beat the eggs when I incorporated them or the mixture was too hot when I added the eggs and it tempered them?

    Reply

    • Just a tiny bit over-baked, I would think, and yes, the lack of Yacon would contribute to that. But I now use a combo of Swerve Brown and BochaSweet and that helps with gooeyness too.

      Reply

  249. 5 stars
    Oh my Goodness!!!!! I made these last night and when I took my first bite I thought I had died and gone to Heaven!!!! Pecan Pie heaven anyway!!! These were absolutely amazing!!! I think I will either not add any chocolate chips or only a few next time for a more traditional pecan pie taste, but these are tops!!!

    Reply

  250. Question- I have just found this recipe!
    I’ve been baking the whole thing (crust with nuts/chips/filling) at 325 – but after 25 min it is not baked at all. Did you raise your temp- 350?

    Reply

    • There shouldn’t be any need to raise the temp but your oven may run cool. Did you pre-bake the crust as instructed?

      Reply

  251. These were delicious and so easy to make although I have changed the recipe a little bit, My husband and children liked it, I will make this again.
    Thank You.

    Reply

  253. 5 stars
    I made this tonight and I really like it. Of course one serving wasn’t enough! I added home made whipped cream on top. I also put in two teaspoons of brown Swerve instead of the syrup and next time I may make those Tablespoons instead. Maybe replace some of the powdered sweetener. Thank you for these great recipes Carolyn!

    Reply

  254. 5 stars
    Delicious! Easy! The crust was nice and golden at 12 minutes, and I baked the bars for 21 minutes, so they would be gooey. I used coconut cream instead of whipping cream. You could probably sub coconut oil for the butter to go dairy free. I had a 9×9” pan, and the crust ended up quite thin when I spread it out. So next time I’d make maybe 1/4 more crust. I would line the pan with parchment paper hanging over the sides next time for easier removal and cutting.

    Reply

  255. Hello Carolyn! Wondering how these should be stored? In the fridge or just closed container on counter ok? Thank you!

    Reply

  257. 5 stars
    Perfection! Gooey deliciousness! Made these using 1/2 Bocha Sweet and 1/2 Swerve Brown Sweetener. Also added in the Yacon Syrup. They did not disappoint. The perfect amount of sweetness and ALL the gooey! Am making another batch this weekend!

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