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    Home » Keto Brownies & Bars » Keto Pecan Pie Bars

    Published: Oct 23, 2017 · Modified: Sep 25, 2021 by Carolyn

    Keto Pecan Pie Bars

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    338.2K shares
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    These keto pecan pie bars are so gooey and decadent, you won’t believe they’re sugar free! There’s a reason these bars are one of my most popular keto dessert recipes. And at less than 5g of carbs, you can afford to indulge.

    Titled image of a stack of keto pecan pie bars with a bowl of pecans and some chocolate.

    Looking for a truly special dessert for the holidays that won’t give you a sugar high? Look no further than these amazing keto pecan pie bars. They are over the top good and they give my sugar free pecan pie some stiff competition.

    You really can’t go wrong with either version, but the bars feature the added attraction of chocolate. They’re also a little easier to serve to a crowd.

    One bite and you will see why they’ve been so popular for years and years. Because no one should have to go without pecan pie in their lives. No one!

    A stack of keto pecan pie bars on a cupcake stand.

    Updated recipe

    I created keto pecan pie bars early on in my blogging career, which is approximately a bajillion years ago. Or November 2013, which amounts to the same thing.

    Back then, however, keto friendly ingredients were more limited. The wide range of sweeteners we have now, as well as the brands of good quality sugar free chocolate simply didn’t exist.

    So I had to use some work arounds to give the bars the correct gooey consistency, and I had to use Lindt 90% chocolate. They were good but I knew I could do better.

    I simplified the crust by adapting my Easy Keto Pie Crust. And then I borrowed the caramel glaze from my Keto Pumpkin Caramel Bundt Cake for the filling. I swapped in some ChocZero chips and voila! Easier pecan pie bars that had 3g fewer carbs per serving!

    Close up shot of a keto pecan pie bar with a bite taken out of it.

    The right sweeteners for maximum gooeyness

    If you take a look at the recipe, you will see that I use mostly powdered Swerve with a little bit of Yacon syrup. Yacon syrup is a low glycemic sweetener that is similar to molasses in color and flavor, and it helps improve the filling. You can use blackstrap molasses if you prefer.

    However, you do have some options. I wrote this recipe before Swerve Brown, allulose, and BochaSweet were widely available. If you prefer to use those, I suggest following my recipe for keto caramel sauce.

    Once you have that made, you can simply let it cool for about 10 minutes and proceed by whisking the eggs in.

    What I don’t suggest is using only erythritol based sweeteners like Swerve or Lakanto. Without the addition of some Yacon or some allulose/BochaSweet, your bars will tend to re-crystallize as they cool.

    Read more about how these keto sweeteners work.

    A rectangular plate with three keto pecan pie bars.

    How to make keto pecan pie bars

    1. Prepare the crust. I like to blend the crust ingredients in a food processor to give the crust a shortbread like consistency. You can also use a pastry cutter to blend them in together.
    2. Par-bake the crust. You don’t want to bake it all the way through yet. It should be just turning golden around the edges.
    3. Make the “syrup”. By melting butter and sweetener together, you create a caramel-like mixture that replaces corn syrup. It’s easy and works really well!
    4. Whisk in the cream and eggs. Be sure to add these off heat so your eggs don’t curdle.
    5. Add the pecans and chocolate chips. I like to sprinkle these over the cooled crust so I can make sure to get good distribution.
    6. Pour the filling overtop.
    7. Bake until barely set. Jiggle the pan a bit to see if it still wobbles in the center. A tiny bit of wobble means they will be gooey!
    8. Let cool. They need to cool for at least 30 minutes before you can dig in.

    Frequently Asked Questions

    Do you need to grease the pan?

    Unless your pan is not non-stick, you shouldn’t need to grease it at all. The butter and almond flour have enough fats in them to keep the crust from sticking. However, I do not recommend using glass or ceramic pans here, as they don’t conduct heat very well and the bars won’t cook through properly.

    Can I use an 8×8 inch baking pan?

    Yes, just keep in mind that your bars will be thicker and thus will take longer to cook through. You may need to bake the crust a bit longer as well.

    I’ve never heard of Yacon syrup. Can I use different sweeteners?

    Please see the section entitled “The right sweeteners” to understand what will work best for this recipe and what substitutes you can use.

    Can I skip the chocolate chips?

    Sure thing! I recommend adding another ½ cup of pecans to take their place.

    Can I make the crust with coconut flour?

    No, I am afraid not. This recipe is tested and works with almond flour and the two are not interchangeable.

    Two keto chocolate pecan pie bars on a white plate.

    Storage information

    I like these keto pecan pie bars gooey and room temperature so I store them in a covered container on the counter They are good for up to 4 days.

    They can also be kept in the fridge for a week. Several readers indicate that they’ve had success freezing them as well. I would suggest layering them with waxed paper if you do, so that they don’t stick together. Also let them come to room temperature before serving.

    More delicious keto pecan recipes

    • Low Carb Butter Pecan Cookies
    • Keto Pecan Turtles
    • Keto Pecan Pie Cheesecake
    • Easy Keto Pecan Pie Truffles
    • Pumpkin Pecan Cobbler
    • Pecan Lace Cookies
    Close up shot of a keto pecan pie bar with a bite taken out of it.

    Keto Pecan Pie Bars Recipe

    These keto pecan pie bars are so gooey and decadent, you won't believe they're sugar free! There's a reason these bars are one of my most popular keto dessert recipes. And at less than 5g of carbs, you can afford to indulge.
    3.92 from 225 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Keyword: keto pecan pie bars, pecan pie bars
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Cooling Time: 30 minutes
    Total Time: 1 hour 25 minutes
    Servings: 16 bars
    Calories: 222kcal

    Ingredients

    Crust

    • 1 ¼ cups almond flour
    • ¼ cup granular Swerve Sweetener
    • ¼ teaspoon salt
    • ¼ cup butter chilled, cut into small pieces

    Pecan Pie Filling

    • ½ cup butter
    • ⅔ cup powdered Swerve Sweetener
    • 2 teaspoon Yacon syrup (optional, helps color and flavor)
    • 1 ½ teaspoon vanilla extract
    • ½ cup heavy whipping cream
    • 2 large eggs
    • ¼ teaspoon salt
    • 1 cup pecans lightly toasted
    • 2 ounces dark chocolate chips, sugar-free
    US Customary – Metric

    Instructions

    Crust:

    • Preheat the oven to 325F.
    • In a food processor, combine the almond flour, sweetener, and salt. Pulse a few times to combine. Scatter the butter pieces over top and pulse until mixture resembles coarse crumbs.
    • Press into the bottom of a 9×9 inch pan and bake 12 minutes or until the edges are just turning golden.

    Pecan Pie Filling:

    • In a medium saucepan over low heat, melt the butter. Stir in the powdered sweetener and Yacon syrup and whisk until well combined. Remove from heat.
    • Whisk in the vanilla extract and cream. Add the eggs and salt and whisk until fully incorporated. 
    • Scatter the pecans and chocolate chips over the crust and pour the filling overtop. Bake 20 to 25 minutes, until the filling is mostly set (if you want them gooey, make sure the middle still has a little jiggle to it when the pan is shaken).
    • Remove and let cool at least 30 minutes before cutting into bars. 

    Notes

     
    Nutrition Facts
    Keto Pecan Pie Bars Recipe
    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.
    338.2K shares

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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.

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      Recipe Rating




    1. Raechel says

      June 18, 2022 at 9:44 pm

      5 stars
      So yummy! Probably own of my favorite treats to date! Thank you for making my life a little bit easier by having good treats to feed my family.

      Reply
    2. HM says

      June 18, 2022 at 4:12 pm

      5 stars
      This recipe is awesome!!! I was getting a dough as well with the amount of ingredients listed so I added 2 cups more of almond flour and it came out perfectly. The was a little thicker but everyone prefers it that way so that’s how I make it now. If you don’t want a thicker crust then eliminating some butter will help. I tried it this time with some Lilly’s chocolate salted caramel chips and it really good too!! Thank you for sharing your recipe ????

      Reply
    3. Beth says

      May 29, 2022 at 8:24 am

      It says serving is 1 bar. How big are the bars? What measurements for the bar?

      Reply
      • Carolyn says

        May 29, 2022 at 4:58 pm

        9 inches, divided by 4 (since you cut four in each direction) is 2.25 inches across both ways. But I am not sure why you are getting so specific… the recipe states 16 bars so simply cut them as evenly as possible.

        Reply
    4. Amy Cronin says

      May 27, 2022 at 9:42 am

      I just bought a bag of Allulose brown. In your opinion, would that be a good one to one substitution for the powdered Swerve and Yacon syrup?

      Reply
      • Carolyn says

        May 27, 2022 at 1:56 pm

        I would not use only that… it must be mixed with some Swerve or it will be too soft.

        Reply
    5. Danell Benedict says

      March 25, 2022 at 7:06 pm

      5 stars
      I am replacing Yukon , swerve & vanilla with 1 tsp liquid stevia & 2-3 tablespoons Choc zero maple vanilla syrup

      And I replaced swerve in piecrust with Monk fruit.

      Looks great haven’t tried yet

      Reply
    6. Ali says

      February 12, 2022 at 9:35 am

      Loved these! Only problem was they was very crumbly and didn’t stay together. Any suggestions?

      Reply
      • Carolyn says

        February 12, 2022 at 3:50 pm

        Hmmmm, what sweetener did you use?

        Reply
    7. JT says

      January 07, 2022 at 5:51 am

      I tried making this, but when I pulsed the ingredients for the crust with the chilled butter pieces, the whole thing came together like dough- it didn’t resemble “course crumbs”.
      I prebaked the crust then baked with filling as instructed, but the crust was very “mushy” and greasy even after letting the bars cool for an hour. I have no idea what went wrong. The filling was very good though.

      Reply
      • Carolyn says

        January 07, 2022 at 9:01 am

        Sounds like too much butter, not enough flour. You may have mismeasured the flour a bit? I use this crust in many applications so it definitely works. Next time, don’t proceed until you’re sure it’s like coarse crumbs.

        Reply
        • Dee says

          February 11, 2022 at 2:30 pm

          I had the same problem with the crust. I don’t own a food processor (super limited in kitchen space) so I used a pastry cutter. Ended up with a mushy mess with a great topping. .

          Reply
    8. Cindy says

      December 25, 2021 at 10:24 am

      I hate to ask but do you know if there is a substitute for yacon syrup?

      Reply
      • Carolyn says

        December 25, 2021 at 8:13 pm

        Molasses.

        Reply
        • Kim says

          July 08, 2022 at 8:29 pm

          Wonder if you could use sugar free pancake syrup?

          Reply
          • Carolyn says

            July 09, 2022 at 1:04 pm

            I can’t advise on that, as it may bake up very differently depending on which brand you use.

            Reply
    9. Nikki says

      December 25, 2021 at 9:13 am

      5 stars
      These were delicious! Even my keto-wary daughter liked them 🙂 She loves pecan pie, so I was glad she enjoyed it.

      Reply
    10. Shar says

      December 24, 2021 at 7:05 pm

      4 stars
      The bars were very good..next time I make them just a bit less butter maybe 1/3 cup.

      Reply
    11. Marilyn O says

      December 23, 2021 at 8:29 pm

      This is great recipe. Husband loved it. I could not find yacon syrup so used Molasses instead.

      Reply
    12. Kars says

      November 25, 2021 at 7:06 am

      5 stars
      Love em! My go to for pecan pie on holidays

      Reply
    13. Lois says

      November 21, 2021 at 3:12 pm

      I made these yesterday to take to church today–we were having communion and the love feast dessert was cookies–so I took these for myself and my keto friend. They were GREAT and she loved them too. So did our other friend who isn’t doing keto. Thanks Carolyn for another great recipe. I think I’m going to make them for our Thanksgiving gathering too!

      Reply
      • Carolyn says

        November 21, 2021 at 3:56 pm

        So glad to hear it!

        Reply
    14. Brian says

      November 19, 2021 at 9:17 am

      Carolyn, If I use your Keto Caramel Sauce recipe for this, do I make the default 8 servings? I just noticed there is 1/4 cup of butter in that recipe vs. 1/2 cup in this recipe for the filling.

      Reply
      • Carolyn says

        November 19, 2021 at 3:18 pm

        I would follow this recipe, although you can use Swerve Brown and allulose or BochaSweet to get a gooey consistency.

        Reply
    15. Carrie says

      November 13, 2021 at 12:58 pm

      4 stars
      My bars are delicious, but not pecan pie bars. I did not have or could find Yukon syrup so they turned out very yellow. Was I suppose to whisk the butter and swerve until it turns a caramel color? Does that even happen? If I added some coconut they would be perfect magic bars. I froze them because they fell apart when cutting them. Any suggestions?

      Reply
      • Carolyn says

        November 13, 2021 at 5:19 pm

        That’s what the Yacon/molasses is for… it provides the darker color and richer flavor.

        Reply
    16. Barbara Mayfield says

      November 13, 2021 at 9:24 am

      I have made these bars several times and we love them! But I need help with one thing. The Yacon syrup seems to add a green tint to the sauce. I am using EcoChacras Organic Syrup which I found on-line. Is this unusual? Or do all Yacon syrups do the same thing?

      Reply
      • Carolyn says

        November 13, 2021 at 9:31 am

        Um no, definitely not! I’ve never had them contribute any greenish tinge. I think that sounds a little off.

        Reply
    17. Jessica Burgess says

      October 17, 2021 at 9:38 pm

      5 stars
      These were a life-saver!! We needed a sweet treat and these hit the spot, thank you!

      Reply
    18. Kathy Swigart says

      October 06, 2021 at 3:03 pm

      5 stars
      I didn’t have a 9″ square pan so I used a 9″ Springfield pan. I didn’t have yakon so I used maple syrup. It looks great but can’t upload a pic. I hope hubby likes.

      Reply
    19. Sara says

      September 26, 2021 at 9:20 am

      Is it possible to substitute evaporated skim milk for the cream? I do that in other recipes and it works well but I’m very new to baking and not sure if that’s okay or not. Thanks – love your website!

      Reply
      • Carolyn says

        September 27, 2021 at 4:53 pm

        I haven’t tried so I really can’t say. But it’s also higher carb than cream, with 2g per tablespoon, so a total of 16g of carbs. Heavy cream has 3g of carb for half a cup.

        Reply
    20. Jana Gallagher says

      August 29, 2021 at 12:09 pm

      All I have is glass dishes. Any suggestions for using them?

      Reply
      • Carolyn says

        August 29, 2021 at 1:02 pm

        You can use them, you just need to adjust your oven to make up for it. I know there are tutorials on how to adjust for glass and ceramic. I want to say that you lower the temp by 25F and bake longer. Maybe google that?

        Reply
      • Shy says

        July 26, 2022 at 7:54 pm

        Same, mushy crust. The next time I try a recipe I will read everyone’s notes first. This recipe should either call for more almond flour or less butter.
        Thanks for the recipe. I’m sure it will still be yummy.

        Reply
        • Carolyn says

          August 01, 2022 at 9:22 pm

          If the crust was mushy, then it wasn’t firm enough before you added the topping. Did you bake and let it cool properly? The recipe works as is, I and many other readers have made it many times without issue.

          Reply
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