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!
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.
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 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.
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!)
Pecan Pie Cheesecake
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 granular Swerve Sweetener
- 1/4 tsp salt
- 1/4 cup butter chilled, cut into small pieces
- 1/2 cup butter
- 2/3 cup powdered Swerve Sweetener
- 2 tsp Yacon syrup optional, helps with color and flavor
- 1 1/2 tsp vanilla extract
- 1/2 cup heavy whipping cream
- 2 large eggs
- 1/4 tsp salt
- 1 cup pecans lightly toasted
- 2 ounces dark chocolate chips, sugar-free
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Preheat the oven to 325F.
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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.
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Press into the bottom of a 9x9 inch pan and bake 12 minutes or until the edges are just turning golden.
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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.
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Whisk in the vanilla extract and cream. Add the eggs and salt and whisk until fully incorporated.
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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).
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Remove and let cool at least 30 minutes before cutting into bars.
Emily @ Life on Food says
I love pecan pie but it always seems so much to make on my own. Bars seem so much more manageable. Love this cause!
Sherry says
I can’t wait to try this out!
Irene Altwasser says
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..
Carolyn says
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.
Cathy says
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.
Carolyn says
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!
Kim sharkey says
Are you able to get Amazon in Panama? You can order the swerve that way if you do…
Michelle says
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.
Diane says
I’ve made it with regular Splenda…it’s delicious!
Kristi says
I put my granulated sugar substitute in my Cusinart or Bullet blender and it turns it to powdered. Perfect.
Linda Vandever says
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.
Joy Tomlinson says
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.
jewel says
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.
Carolyn says
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.
Shirley says
Do you need the Yakon setup or can it be skipped?
Carolyn says
If you want to skip it be sure to use Swerve Brown instead.
Lisa says
Would the swerve brown be in place of just the yakon syrup or would all of the sweetener need to be replaced with brown serve?
Carolyn says
Skip the Yacon, and do half Swerve Brown and half Bocha Sweet or allulose and you will have a nice gooey consistency.
Deborah says
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…
Carolyn says
You can leave out the chocolate, no problem. I’d probably add some more pecans, in that case.
Ruth E. Chidley says
Hi Deborah, at the end of Carolyn’s recipe I see where you can order the vegetable glycerin on Amazon. You may have it before Thanksgiving if you order right away. Good luck! : )
Deborah says
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!
Sharon says
Looks wonderful!
Rachel Cooks says
These look SO good!!!
mellissa @ ibreatheimhungry says
These look amazing Carolyn! I love pecan pie and also chocolate so this is the best combination EVAH! I’ll be sharing these all over the interwebs today, and hopefully also be eating them soon!
Alyssa says
I was just saying I wanted to make a low carb pecan pie type of thing for Thanksgiving! Where do you find vegetable glycerin?
Carolyn says
I bought this one from amazon because it’s food grade. http://www.amazon.com/gp/product/B0019LWU2K/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0019LWU2K&linkCode=as2&tag=aldaidrabfo05-20
It also works well in homemade skin cream! 🙂
Susan says
As for using glycerin topically, folks should be aware that it’s not uncommon to become sensitized to it. If after a while you get an itchy rash, you’re one of those who has a problem with it. It seems to work fine until it doesn’t.
Carolyn says
Interesting. Thanks for the tip!
Kim says
I don’t see that Glycerine is needed for this recipe…..not in the ingredients right? for the Pecan Bars
Carolyn says
Not any more, I changed the recipe. It’s better this way!
Aliya says
Thank you for your recipe Carolyn. If possible please can you give the quantities by weight. Almond flour differs from brand to brand hence volume differs.
Mine turned to be a delicious flop?
Quantity of the base was not big enough and the filling was liquid.. I will try again.. I am a big fan of your recipes. Thank you again.xx
Jeanette says
What a treat for Thanksgiving – and a great way to raise awareness of world hunger.
Patricia says
Looks good, but some of the ingredients are not familiar to me…Would you find most of these at regular supermarkets? Thanks for the interesting recipe!
Carolyn says
No, you typically wouldn’t find them at your local grocery. That’s why I included some Amazon links.
TErrie says
In the recipie it doesn’t show the vegetable glycerin so what is it used for ?
Carolyn says
I’ve changed the recipe and it no longer contains it.
Shelley says
In the crust portion of the recipe, it list 1/4 liquid stevia extract. 1/4 tsp? 1/4 cup?
Carolyn says
Whoops, fixing now. 1/4 tsp.
Erin @ Dinners, Dishes and Desserts says
Thank you so much for joining us today, I love what you are doing! These bars look amazing for this season.
Ale says
Thanks for the recipe!
Angel says
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.
Nancy P. says
They look so good. Wish I could buy a batch instead of making them! Maybe someday.. thanks for donating to a good cause too.
sandy says
look wonderful!
Liz says
Oh, my. I adore all things relating to pecan pie! And your bars look truly scrumptious!!!
charlotte says
you should try the pecan pie ice cream @ trader joes
cheanay says
Cannot wait to try this!
Erin @ The Spiffy Cookie says
Loving this combination of pecan pie and chocolate.
Andre Chimene says
Wonderful. We raise pecans in Texas, my brothers ship em out to me and I have a new toy to play with…thanx for the toy Santa.
Carolyn says
Pecans are one of my favourite nuts ever!
Carla @ Carlas Confections says
These look so gorgeous Carolyn!!! 🙂
Cindy says
totally adding these to my holiday baking list….they look divine…
Charla says
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.
Debbie davis says
This looks so good. I can’t wait to try it.
Guinan says
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!!
Andrea T. says
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.
Megan {Country Cleavre} says
You can’t beat chocolate and pecans together!!
Susan says
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!
Judy Barnes Baker says
Wow, these look yummy! Thanks for the recipe.
Jamie K says
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!!!
Georgia @ The Comfort of Cooking says
What a delicious twist on a Thanksgiving classic! These look incredible, Carolyn. Definitely worth the indulgence! So glad you could be apart of this potluck!
Renee Parady says
Can’t wait to try!!
Hannah says
That looks wonderful!
Elizabeth says
These look amazing!
Dona Pedersen says
These look and sound absolutely delish!
Erin @ Texanerin Baking says
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!
Elyse R says
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!
mary bender says
Oh My Thank You
ERICA says
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!!!!!
Sarah says
Would I be able to use erythritol + stevia in place of Swerve?
Carolyn says
Sure, that would be fine.
Francie Henson says
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
Carolyn says
You can skip it altogether, it’s just that your filling might not stay as soft. Thanks!
Joan says
I recently bought Fiber Yum syrup. Do you think that could sub for the glycerin?
Carolyn says
Yes, that should be fine. I have some and I tried it last time. Worked pretty well!
London says
Hi Caroline, thank you for the yummy recipe. Just wondering is there any substitute you know I can replace the Vegetable Glycerine with?
Carolyn says
You can skip it altogether, it’s just that your filling might not stay as soft.
Judy Bellinotti says
WHAT ELSE CAN I USE THE VEG GLYCERINE FOR?
Carolyn says
It’s used as a sweetener in a lot of things. This was my first time trying it.
Heather from Canada says
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.
Carolyn says
Sounds great, Heather! I may try the arrowroot trick some time!
Melanie says
You are amazing! Thanks for your recipes, raising awareness, and generosity!
Jeannette says
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
Pam says
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 🙂
Fendi says
omg these look delicious! Thank you for the recipe & all the links!
Stephanie says
Once again, your genius shines through! 🙂
Barb says
Wow! These pecan bars look so yummy! Will give recipe a try.
Sherry says
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!
Carolyn says
Sherry, thank you so much for your kind words and thank you for donating to your food bank. Truly appreciated!
Sherry says
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.
Carolyn says
I understand. Just use all Swerve or another erythritol and use the vegetable glycerin and the xanthan gum to help keep the caramel soft.
Sherrie Lee says
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.
Regan @ The Healthy Aperture Blog says
I’ve seen a lot of recipes that I *thought* I might make for Thanksgiving. This one is a definite 🙂
Janet says
Happy to leave a comment for others to benefit 🙂
Karen says
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! 🙂
Carolyn says
Sure, use a little brown sugar. It will probably be lighter in colour but the taste will still be good.
Sasha says
Wow, I can’t wait to make this recipe! And what a great way to raise awareness this holiday season!
Robyn @ simply fresh dinners says
Great idea, Carolyn. I was looking for a gluten free dessert to take when I visit my cousins for Thanksgiving in the US – this is perfect.
Love your giving spirit and no doubt it will inspire others.
Jess says
Great post. Great recipe.
Mary Beth Hansen says
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.
Katie says
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!
Ellen says
Love your blog!! Awesome way to raise awareness! Thumbs up!
Can I substitute Swerve with Splenda? hard to find Swerve around here.
Carolyn says
Splenda won’t caramelize so no, it’s not a good substitute. Can you get some erythritol or xylitol?
Susan says
Oh my….these look wonderful….move over low carb pumpkin pie….
jo says
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)!
Jennifer says
Sounds delicious!! Thanks so much for the recipe!!
Tessa says
Looks and sounds fabulous! Can’t wait to try. Thank you!
Pat says
This looks wonderful! I will be making this for Thanksgiving!
Melissa says
OMG, this looks amazing! Thanks–I love pecan pie but can’t have carbs. I’ll be trying this for sure!
S. Harris says
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!
Michelle says
Yum! I’ve read conflicting things about the carb counts in vegetable glycerin so I have been worried about using it though.
Carolyn says
Keep in mind, it’s only 2 tbsp split between 16 servings. And it didn’t raise my blood sugar at all.
Kay N. says
YAY for you…..nothing like LC giving to others!!!
Sommer @ ASpicyPerspective says
Fantastic-looking bars, Carolyn! Thanks for sharing! 🙂
Stephanie says
These look amazing! I will definitely be trying them soon :).
Sharon Looper says
I think it is awesome that you are going to donate money. Way to go!! The recipe looks AMAZING!!!
Katrina @ In Katrina's Kitchen says
Thank you for donating! These bars are heavenly. I love that you create treats for everyone to enjoy (because gluten-free doesn’t mean boring!) xoxo- K
Robin says
YUM! Don’t suppose you want to make these for me as an early birthday present, do ya? lol
jennifer says
If these are half as amazing as your pecan pie muffins, I am in! Gonna give these a try for sure!
stephen carr says
MMMMMMMMMMMM
Linnéa says
I love your recipes! 😀 they all look so yummy!
Sandra White says
These bars look really good 🙂
Kelly S. says
Yummie! 🙂
ilyse says
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!
Karl says
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.
Carolyn says
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.
Ilyse says
Thanks so much for the suggestions! I am definitely going to give them a try!
christi says
They sound so good! I will have to try them! 🙂
Susan says
Pecans and chocolate—Yum!!
Alicia Henderson says
Looks [email protected] I will have to make this for Thanksgiving!
Jamie says
Looks so yummy!
Tona Ogle says
This looks awesome! My husband loves pecan pie, so can’t wait to try this!
Leigh Ann Hofferth says
Fabulous recipe and great cause. Thanks for sharing and donating! Oh, and thanks for the giveaway offer. 😉
Bonnie says
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!
Carolyn says
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! 🙂
Jennifer Eloff says
Yum!! Those look incredibly good!
Sandra Long says
This is a good alternative to pecan pie!
leann says
yum!!
Liz McFletcher says
Great recipe…. we have so much pie already for Thanksgiving and my son wants pecan. This will be even better! Thanks for posting!
Rhonda says
I am so making these for Thanksgiving. Thanks so much!
Robin Willson says
These look wonderful. I’ve yet to try Swerve – may have to now!
Liz says
Looks good
Ana says
Looks delicious!!!
Tammy says
That looks incredible! What are your thoughts on using erythritol and stevia for the caramel sauce and the crust?
Carolyn says
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!
Tammy says
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?
Carolyn says
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.
Cindy Waye says
Look yummy, must try them. Thank you for donating money to feed the many, many hungry people. Happy Thanksgiving to you.
allison says
sounds good!
Karen says
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!
Kim Beaulieu says
These look fantastic Carolyn. Nothing like a great pecan bar.
amanda says
Making these for Christmas!
Lynda K says
YUM!
Lee-Ann says
Awesome Idea! Thanks for sharing! Literally!
.. and what is swerve?
Gretchen Starke says
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?
Carolyn says
Possibly, but as I haven’t tested it, i really can’t say. Give a try!
MaryB says
This looks really yummy and kudos to you for your donation. 🙂
Dinelle says
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!!
Lisa Sedtal says
great idea! i’ve been looking for a pecan pie replacement too. thanks for doing this.
Vicky pelletier says
Yummm, thank you
Deanna S says
great gift & recipe….
Judy Taber says
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.
Carolyn says
Sounds like a great way to make your fave holiday treat.
Krista says
Yummy!
Heidi says
Great Idea!
Alesha says
I’m scouting out some recipes for Thanksgiving, and can’t wait to try these – and your cranberry bars!
Carol Carlton says
This recipe looks amazing…and your donating to a worthy cause is amazing as well!
Nancy says
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!!
Carolyn says
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.
Susan Hayes says
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.
Jessica Harris says
You are awesome!!!
Teresa says
Thank you! Love your website!
Lauren B. says
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!
Carolyn says
Hi Lauren! I think Swerve is the best of all erythritol-based sweeteners and I did write a post about it. One of its selling points for me is that it doesn’t have as much of that funny cooling sensation (I don’t feel any of it with Swerve). https://alldayidreamaboutfood.com/2012/05/public-service-announcement-in-the-name-of-transparency.html
Nancy W. says
This looks delicious!! I would have to do it without the xylitol since it is deadly to dogs.
Carolyn says
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.
Birdie says
Looks super good. Will make this year!
becky says
Oh, dear. These look so good. I think I actually have all of the necessary ingredients, too!
Sue says
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.
Midge says
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. 🙂
Sally says
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!
Carolyn says
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.
Stacy says
These look amazing, and thanks for your generous donation!
Maryjane says
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?
Carolyn says
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!
Ruth E. Chidley says
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!
Carolyn says
Thanks, Ruth. Honestly, I was writing this post and thought I needed to do something. I’d love to do something for you! Can you email me at [email protected]?
Sharlene says
I love pecan pie and can’t wait to try this.
Melissa says
YUMMY! 🙂
Carmen says
These looks so good! I’m making these for work.
Evan says
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!
Hill says
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!!
Sandi @ Sandi'sAllergyFreeRecipes says
Love the pecan pie bars!! Definitely need to try them 😉
Chris in Oregon says
These look amazing! Have to try them soon!
Allyson says
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.
EA-The Spicy RD says
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 🙂
Carolyn says
Thanks, EA!
Chris says
These sound lovely…any substitute for xyiltol? Hoping your donation drive continues to go well. 🙂
Carolyn says
You can just skip the xylitol and add more Swerve, but your filling may harden up a bit more.
Jan says
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.
Carolyn says
So glad to hear it Jan!
mary-ellen says
So happy to have found this recipe – and only 6 net carbs – I am ALL in on this
Robin says
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.
Marlene says
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!
Pamela says
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!
michelle G says
thanks for the recipe!
mindy says
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!
Terri says
This will be the desert I bring to the table this Thankgiving. Thank you for this treat! Happy turkey eats 😉
Sula says
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
Carolyn says
Thanks, Sula. I know this particular recipe takes a lot of different things that are hard to get, but it’s definitely worth it!
Stacey says
This looks so yummy!! Perfect for Thanksgiving. =)
Rebekah says
I LOVE seeing yummy caramel pecan recipes without corn syrup or yucky things like that!! Thank you for posting!
Katie Jan says
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!
Carolyn says
I don’t know about freezing because I didn’t try it. They will probably lose a little bit of their gooeyness.
Tamara says
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!
Dian Bennett says
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.
Kristen says
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 🙂
miriam says
perfect.. i needed another dessert for Thanksgiving!
Angela says
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 🙂
Gina says
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!!!
Carolyn says
I kept mine on the counter for 2 days. MOre than that and I think you should probably refrigerate.
Gina says
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! 🙂
Carolyn says
Great tip, thanks!
Robin says
Please answer whether I can make these w/o glycerin. What diff would it make? Help please.
Carolyn says
Hi Robin,
Please see the notes above the recipe. Yes, you can, but you may find your filling more gritty after it cools.
Kristyl Downey says
The Chocolate Pecan Bars are great! Not too sweet like a pecan pie. I had mine with a little whipped cream. Delicious!
Rachel Bridge says
I made these exactly like the recipe and they were a huge hit at Thanksgiving. People didn’t even know they were low carb!
Faye says
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.
Deborah says
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!
Brenda says
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
Carolyn says
Wonderful! So glad you survived Thanksgiving. Bring on Christmas!
Patti says
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
Carolyn says
I’ve never used the wilton kind so I honestly can’t be sure. Sorry!
Jennifer says
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!
Carolyn says
So glad you liked them!
jennie says
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.
Carolyn says
The cacao nibs will be okay, but not great, in this recipe. I recommend a high % cacao chocolate, like Lindt 90%.
Pamela says
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!
Carolyn says
Interesting I wonder if the isomalt made it taste that sweet. I have never used it before. Thanks!
heather says
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.
Carolyn says
Good to know! Thanks for experimenting.
margaret meeuwen says
If I use liquid xylitol, shoud I eliminate the water?
Thanks
Love your recipes
Eating healthy without suffering, lol
Carolyn says
I’ve never heard of liquid xylitol! But yes, I think you could reduce or eliminate the extra liquid.
margaret meeuwen says
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.
Teresa says
Thank you for these amazing recipes! I can’t wait to make these pecan bars.
Dianna Ivanov says
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
Carolyn says
Thanks, Dianna
Margi Lowry says
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.
Carolyn says
Thanks so much, Margi!
Sara says
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!!
Denise says
molasses is very high in carbs. But thought is 1 tablespoon really worth worrying about? I made these and they are EXCELLENT.
Carolyn says
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.
kelly mac says
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!
KatVobs says
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.
Carolyn says
So glad it turned out!
Max says
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
Carolyn says
I really don’t know, I didn’t try it. But I think it’s worth a shot!
HBiC says
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
Trisha says
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!
Jo says
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?
Carolyn says
I don’t know, but it should be an 8×8 or 9×9 pan, not 9×13. Not sure what happened here.
JoAnne says
I would love to try these for dessert this Thanksgiving. Would you know of a lower carb substitute for the 90% cacao chocolate?
Carolyn says
Lily’s is the best low carb chocolate I’ve tried. http://www.amazon.com/gp/product/B0082H1T8A/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0082H1T8A&linkCode=as2&tag=aldaidrabfo05-20&linkId=OEPFNXUSUXBFGFZV
Tammy says
Thank you for the recipe! A friend brought these to the church potluck and they are *fabulous*!
Carolyn says
Glad you liked them, Tammy!
Candace Spaid says
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.
Carolyn says
Thanks!
Joy Jackson says
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,
j molloy says
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?
Carolyn says
It should be fine! Molasses does tend to have a sour taste. It won’t affect the outcome of the recipe.
Kathy Austin says
And I have tons of pecan trees right outside my door! Yay!
Carolyn says
Lucky you!
Cici says
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?
Carolyn says
To be honest, I think that the other caramel sauce will be just exactly the right amount.
Cici says
Fantastic! Thanks!!
Chris says
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!
Carolyn says
If you leave it out, you don’t have that classic brown sugar taste and appearance for your pie.
Robin says
Looks delish! Thank you!!
Jessica says
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!
Carolyn says
Glad to hear it!
Michelle says
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!
Chris Loechel says
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!
Carolyn says
Thanks!
Cynthia says
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!
Cynthia says
The new recipe is excellent!!
Carolyn says
So glad to hear it!
Tina Kuhnline says
Did you use the yacon? I don’t have that ingredient and have been using the small amount of molasses instead. Did you use the molasses with the older recipe?
Cynthia says
I actually used coconut oil, I didn’t have yacon. ? Thought about molassas after I made them.
Kathy says
Yacon syrup isn’t available in my city’s stores, but dark agave syrup is, right by the sugar. After a little searching, I found a few good sources who said the dark agave syrup was pretty much the equal to yacon syrup. That’s what I’ll be using.
Carolyn says
That should be fine.
Steve says
They look amazing! Can’t wait to try them out
April says
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?
Carolyn says
Yes, I do think it would change the consistency but it’s up to you.
Kathy says
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!
Carolyn says
Glad you like them!
Cleo Hill says
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
Carolyn says
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.
Daylene Strickland says
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!!
Carolyn says
Yes, molasses would be fine too.
Daylene Strickland says
Thank you!
Edwina says
These pecan bars look fabulous. I’m going to make them on the weekend. Can’t wait. My family are going to love them.
Megan Jenstair says
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!
Carolyn says
The new updated recipe doesn’t use glycerin at all so no need for it!
Barbara says
Just made these and they are wonderful. Delicious and easy to make. Love all your recipes.
Judy says
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!!
Carolyn says
Thanks, Judy!
Judy says
BTW…I do have your new Cookbook—Beautiful! Have already made Cream Cheese Waffles & Wild Blueberry Syrup. I intend to purchase more books as Christmas presents for friends and family!
Carolyn says
Thank you, Judy!
Kathy says
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?
Carolyn says
Chilled butter is good for a more shortbread crust. Melted butter works for something that is more pliable, like a press in crust.
Jenna Vissell says
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!
Carolyn says
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. 😉
Katherine says
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!
Carolyn says
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.
Angela Roberts says
Do you have to use the yacon syrup. Could I make a simple syrup with the swerve?
Carolyn says
No, that’s why it clearly states the the Yacon is optional. A simple syrup with Swerve won’t help replace it.
miranda says
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.
Carolyn says
Glad you liked it!
Brenda says
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.
Carolyn says
I can’t say what you did wrong but did you use all the same ingredients? What sweetener did you use? What almond flour?
Kate says
I have sukrin fiber gold. Can I use that in place of the yacoun>
Desiree Deville Knesel says
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.?
Carolyn says
You can’t use cocoa powder in place of the chocolate, no. But you could just skip the chocolate part.
Barb Campbell says
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.
Carolyn says
Thanks for helping. I hope to raise at least a few thousand!
Larissa says
That was so good and satisfied my sugar craving during the holidays. Thank you for the recipe!
Beth Green says
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?
Carolyn says
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.
Erin says
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!
Carolyn says
They will be okay for one day on the counter.
Erin says
Great! Thank you!
Julie Andrews says
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.
Kathi Saage says
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.
Carolyn says
I might but I am not sure. I will have to dig it up.
Carolyn says
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
Kathi Saage says
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
Lisa says
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.
Carolyn says
So glad you like them!
Renee says
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!?!?!
Carolyn says
I don’t know how to rescue it but I think it will probably end up okay.
Amanda says
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?
Amanda says
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!
Carolyn says
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.
Grace Cooper says
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!
Carolyn says
I am not sure what you mean but I think as they cool, it will be good in the end.
Kari says
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!
Carolyn says
It gives it more of a brown sugar flavor. You can use molasses instead or skip it.
Kari says
what about a sugar free brown sugar syrup?
Kari says
these are in the oven right now, I can’t wait, they smell so good! Thanks for the recipe
Kari says
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!
Carolyn says
Glad you like it!
marie ledford says
Can you freeze them once done?
Carolyn says
You should be able to.
Keith says
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.
eva says
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!
Jan says
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!
Tara says
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!
Stephanie Niksa says
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
Carolyn says
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.
Megan says
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!
Heather says
Oh so good cold with a cold glass of unsweetened almond milk!! I will make this again!
Leslie Gawthrop says
How would you store any leftovers?
Carolyn says
On the counter for a day or two, in the fridge after that.
Lisamarie says
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!
Lama says
Is there an egg substitute that I can use as my daughter is allergic to eggs any suggestions?
Carolyn says
Sorry, not in this recipe. I can’t see how it would work.
Michelle says
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!!!
Linda says
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
Carolyn says
Totally can! But why??? Kidding…
Linda says
🙂 hehe
thanks and happy holidays!
Emma says
For the sauce could I use the new brown sugar swerve instead of the powdered swerve or does it have to be powdered?
Carolyn says
You can certainly try!
Alisa says
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.
Carolyn says
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?
Alisa says
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.
Aniela Meyer says
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 ?
Carolyn says
If they are higher… did you by chance use an 8×8 pan instead of 9×9? And was it all the same sweetener?
Brittany says
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!
Kim says
Do you grease or butter the pan or use parchment paper before pressing the crust in the pan?
Carolyn says
Not necessary in this recipe, although you can if you like.
Dale says
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!!!
Carolyn says
Swerve would be great!
Lisa says
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!
Carolyn says
Thanks, Lisa, I appreciate your support!
SJ says
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 😉
sfmitch says
Wow – these are fantastic!!
I omitted the Yacon syrup but otherwise followed the recipe.
What a treat!
Jennifer says
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.
Carolyn says
If you have brown Swerve, use that.
April says
Can I use blackstrap molasses in place of the tacón syrup?
Katie says
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! 🙂
Carolyn says
You can but I think they are going to lose some gooeyness if you do.
Kelly says
Hi Carolyn! Could I sub bocha sweet for the swerve?
Carolyn says
Sure!
Markita says
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!
Carolyn says
Delighted to hear it!
Melissa says
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 😉
Carolyn says
Glad to hear it!
Terri says
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?
Carolyn says
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.
Lucretia Goodwin says
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!!!
Debbie says
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?
Carolyn says
There shouldn’t be any need to raise the temp but your oven may run cool. Did you pre-bake the crust as instructed?
Maria Bakkers says
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.
Tanya Stuart says
I just made these and they were delicious! My whole family enjoyed them.