These Keto Pecan Chewies are the ultimate cookie bars for pecan lovers. They are rich low carb blondies made with browned butter and studded with chopped nuts. And they have only 1.5g net carbs per serving!
As you may be aware, I love pecans. No, actually, it’s more than love. It’s utter adoration, bordering on a slight obsession. I think they may be one of my favorite foods ever. I say that about a lot of foods, mind you.
Regardless, I love to make delectable pecan creations that tempt the tastebuds without the added sugar. Like Keto Pecan Pie Bars or Sugar-Free Turtles – anything that highlights that rich nutty flavor I love.
And these Keto Pecan Chewy Bars do not disappoint! They have all of that rich flavor paired with a tender, chewy consistency. They are irresistible!
Why I love this recipe (and you will too!)
I had recently seen a few recipes for Pecan Chewies, also referred to as Charleston Chewies. From what I can surmise, they are super buttery, sweet, blondie bars with tons of pecans. Sounded right up my alley so of course I got to work making a keto version as soon as I could.
I pulled out all my best tricks for these pecan bars! A mix of sweeteners to get the right flavor and texture. A little collagen to make them richer and chewier. And I resisted the temptation to add chocolate chips, so that I could bring that pecan goodness to the forefront.
And they are fantastic! I’ve never had the original pecan chewies but I am pretty sure my low carb version gives them a run for their money. How can you go wrong with only 1.5g net carbs per serving???
Ingredients you need
- Butter: Since browned butter is a central part of this recipe, choose a high quality butter. I like to use salted butter but you can use unsalted if you don’t like salty-sweet flavors.
- Almond flour: These bars are made with almond flour and I don’t recommend trying to replace it with coconut flour. They simply won’t have the right consistency.
- Pecan flour: I also used some pecan flour for added flavor. You could use more almond flour if you prefer. See Tips for Success for more information.
- Sweetener: I used some brown sugar substitute for deeper flavor, as well as some allulose to give it more chewiness. See Tips for Success for more information.
- Collage protein: This adds even more chewiness. There is no good substitute but if you prefer to skip it, you can use another ¼ cup of almond flour
- Eggs: You will use 1 whole egg and 1 yolk. The extra egg yolk adds tenderness to the bars. Keep the egg whites for other recipes.
- Caramel extract: A little caramel extract gives a lot of wonderful deep flavor without the carbs. You can also use vanilla extract instead.
- Pecans: You can’t have Pecan Chewies without pecans!
- Pantry staples: Baking powder and salt.
Step by Step Directions
1. Brown the butter: Melt the butter in a medium skillet over medium heat and cook, stirring frequently, until the butter becomes a deep amber. Remove and let cool.
2. Mix the dry ingredients: In a large bowl, whisk together the almond flour, pecan flour, sweeteners, collagen, baking powder, baking powder, and salt. Be sure to break up any clumps in the nut flours or sweeteners.
3. Add the wet ingredients: Add the browned butter, egg, egg yolk, and caramel extract. Stir until the dough comes together, then stir in the chopped pecans.
4. Bake: Press the dough evenly into a greased 9-inch square metal baking pan and bake at 300ºF for 12 to 18 minutes, until the edges are golden and the center is just barely set. They will still be very soft.
5. Cool: Remove and let cool completely before cutting into bars.
Tips for Success
Take care when browning the butter and watch the pan carefully. Swirl it frequently so you can see the liquid under the froth. Once you see it become amber, remove it from heat immediately.
You don’t need to purchase pecan flour for this recipe. If you have a good food processor, you can make your own. It won’t be quite as finely ground, but it will be serviceable! Just be sure not to grind it so much that it becomes butter.
Keep your eye on these bars when they are in the oven! You want the edges to be set, but you also want the center to seem a little soft when you take them out of the oven. They will keep cooking in the pan for a bit, and will firm up as they cool.
Sweetener Options
I really feel like the combination of a brown sweetener (like my homemade version) and allulose, as it provide the ideal flavor and consistency. But you can do all of one or all of the other.
You can also cut back on both and add some pure monk fruit or stevia extract.
Frequently Asked Questions
Pecans are an excellent choice for keto diets, as they have only 4g of carbs per serving. They also contain a variety of important nutrients, such as magnesium, Vitamin A, Vitamin E, and folates.
This keto pecan chewy bars recipe has 3.5g of carbs and 2.0g of fiber per serving. That comes to 1.5g net carbs per bar.
Store the bars in a covered container on the counter for up to 5 days, or in the fridge for up to 10 days. You can also freeze the bars for several months.
More recipes for pecan lovers
Keto Pecan Chewy Bars
Ingredients
- ½ cup butter
- 1 ¼ cups almond flour
- ¾ cup pecan flour
- ⅓ cup brown sugar replacement
- ⅓ cup allulose sweetener (or erythritol)
- ¼ cup collagen protein powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 large egg yolk
- ¾ teaspoon caramel extract (or vanilla)
- ¾ cup chopped pecans
Instructions
- Place the butter in a medium skillet over medium heat. Cook, stirring frequently, until the butter becomes a deep amber, 4 to 5 minutes. Remove and let cool.
- Preheat the oven to 300ºF and grease a 9-inch square metal baking pan.
- In a large bowl, whisk together the almond flour, pecan flour, sweeteners, collagen, baking powder, baking powder, and salt. Be sure to break up any clumps in the nut flours or sweeteners.
- Add the browned butter, egg, egg yolk, and caramel extract. Stir until the dough comes together, then stir in the chopped pecans.
- Press the dough evenly into the prepared baking pan and bake 12 to 18 minutes, until the edges are golden and the center is just barely set. They will still be very soft.
- Remove and let cool completely before cutting into bars.
Donna Combs says
i followed directions… these are very tasty!!! ill for sure make them again!
next time ill use all almond flour, as mine were very dark looking from using the pecan flour as called for…and ill add some lily’s choc chips.
ill also use walnuts due to a pecan allergy in the family and try that flavor.
highly recommend…
my oven needed to bake about 22 minutes instead of the 12 to 18 called for
(could be some of the extra browning but theyre not dry either)
they are very delicious!!!
Beth says
Thank you so much for doing all the trial and error in your test kitchen! I’m just wondering. Is there anything you can’t create into keto 😂
Susan Gandara says
Can I omit the collagen or sub it with something else? Thanks!
Carolyn says
Please read the blog post! 🙂
Susan Gandara says
Can you put a link? I couldn’t find anything on subbing the collagen for this recipe…sorry
Susan Gandara says
I didn’t realize the recipe description was the actual blog…i’m very old
Carolyn says
I think you’re getting confused by the terminology. The “blog” is really just the full article that comes prior to the recipe. Under the “Ingredients you need” section, it says: Collage protein: This adds even more chewiness. There is no good substitute but if you prefer to skip it, you can use another ¼ cup of almond flour
Hope that helps!
Ruth Millar says
if I don’t have pecan flour can I just use almond flour?
Carolyn says
Hi there… make sure you are reading the full blog post as I always address questions like this! 🙂
Naomi says
What can I use in place of pecan flour?
Carolyn says
Please read the blog post.