These Keto Pecan Pie Bars are so gooey and decadent, you won’t believe they’re sugar free! There’s a reason readers love them! And with less than 5g of carbs, you can afford to indulge.
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 sweet gooey pecan perfection.
This really is one of my holiday favorites, and they give my Keto Pecan Pie some stiff competition. One bite and you will see why they’ve been so popular for years and years. Because no one should have to go without such deliciousness in their lives.
I’ve long said that the greatest joy for me is taking an old favorite and making it low carb and sugar-free. These Keto Pecan Pie Bars are the perfect example of such joy.
Why this recipe is so amazing
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, low carb 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.
But it was time to give them another update. Because once again, the keto universe is changing. And I’ve learned a lot working with different keto sweeteners and different techniques.
Some of you will notice that this recipe is a little different now. Trust me, this update makes them even better than ever. They’re easier to make and have even more rich pecan pie flavor.
I used my favorite Keto Pie Crust for the shortbread base, and a slightly modified version of my famous Keto Caramel Sauce in the filling. I also added more chopped pecans because you can never have enough pecans.
The chocolate chips are optional but I think it takes these bars over the top!
Reader Reviews
“Very delicious, love the caramelised filling. I live in England and thought it would be a struggle to achieve perfect taste due to difference in ingredients but it’s absolutely delicious. Thank you.” — Silvija
“These were absolutely delicious and so easy to make. Definitely will be making them again and again!!” — Karen L.
“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.” — Raechel
Ingredient Notes
- Almond flour: I used almond flour for the crust but you could also use pecan flour. It would go very well with these bars! I used it in my Keto Caramel Cheesecake Bars.
- Sweetener: You do need a mix of sweeteners for this recipe. The crust requires an erythritol sweetener, and the filling requires brown sugar substitute and allulose. Please see the Tips for Success section for more information.
- Butter: Butter is an essential ingredient in both the crust and the pecan filling.
- Heavy whipping cream: Heavy cream helps give the caramel sauce the right consistency.
- Eggs: You will need eggs to help set the filling and create a gooey pecan pie filling.
- Pecans: You can’t have pecan pie bars without pecans! I recommend chopping them up a little to make the bars easier to cut.
- Dark chocolate chips: I love the addition of chocolate chips in these bars. But if you prefer to omit them, I recommend adding another 1/3 cup of pecans to take their place.
- Pantry staples: Vanilla extract and salt.
Step-By-Step Directions
1. Prepare the crust: Whisk together almond flour, sweetener, and salt in a large bowl. Stir in the melted butter until well combined.
2. Par-bake the crust: Press evenly into the bottom of a lightly greased 9-inch square pan and bake at 325ºF for 10 to 12 minutes, until the edges are just turning golden. Remove and let cool in the pan.
3. Prepare the caramel sauce: In a medium saucepan over medium heat, combine the butter, brown sugar replacement, and allulose. Bring to a boil and cook 2 to 3 minutes, keeping a close eye on it so that it doesn’t burn. Remove from heat and add the cream. The mixture will bubble vigorously. Set aside to cool to lukewarm.
4. Whisk in the eggs: Once the caramel sauce is cool, whisk in the eggs, vanilla extract, and salt.
5. Bake the bars: 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 but still jiggles slightly when the pan is shaken.
6. Let cool: Remove and let cool for about 30 minutes before cutting into bars.
Tips for Success
I highly recommend a metal baking pan for these bars to bake through properly and for the crust to firm up. Just know that if you use glass or ceramic, they may not turn out quite as well.
You can also use an 8×8-inch baking pan, but 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.
If you would prefer to skip the chocolate chips, I recommend adding another 1/3 cup of chopped pecans to help give the filling the right volume.
Sweetener Options
This recipe uses a combination of erythritol and allulose based sweeteners. Erythritol is required important the crust if you want it to firm up properly. The filling takes a combination of a keto brown sugar (made with erythritol) and allulose, to keep it gooier.
If you can’t get allulose, you can use xylitol instead. You can also use mostly allulose in the filling, but it may have a different consistency and not set for a long time. I also find that there is a slightly sour taste when I make my caramel sauce with just allulose, and I don’t enjoy it.
Read more about how keto sweeteners work.
Frequently Asked Questions
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.
Many readers have had good luck freezing these bars. I recommend storing them between layers of waxed paper so they don’t stick together. They will be good for 2 or 3 months.
This keto chocolate ricotta cake recipe has 4.9g of carbs and 2.2g of fiber per serving. That comes to 2.7g net carbs per bar.
More delicious keto pecan recipes
Keto Pecan Pie Bars Recipe
Ingredients
Crust
- 1 1/4 cups (135 g) almond flour
- 1/4 cup (45.5 g) granular sweetener, (erythritol-based)
- 1/4 tsp (0.25 tsp) salt
- 1/4 cup (56.75 g) butter, melted
Pecan Pie Filling
- 1/4 cup (56.75 g) butter
- 1/4 cup (45.5 g) brown sugar replacement
- 1/4 cup (45.5 tsp) allulose
- 1/4 cup (59.15 ml) heavy whipping cream
- 2 large (2) eggs
- 1 tsp (1.5 tsp) vanilla extract
- 1/4 tsp (0.25 tsp) salt
- 1 1/2 cup (148.5 g) pecans, chopped
- 1/4 cup (45 g) sugar free chocolate chips
Instructions
Crust
- Preheat the oven to 325ºF and lightly grease a 9-inch square metal baking pan.
- Whisk together almond flour, sweetener, and salt in a large bowl. Stir in the melted butter until well combined.
- Press evenly into the bottom of the prepared pan and bake at 325ºF for 10 to 12 minutes, until the edges are just turning golden. Remove and let cool in the pan.
Pecan Pie Filling
- In a medium saucepan over medium heat, combine the butter, brown sugar replacement, and allulose. Bring to a boil and cook 2 to 3 minutes, keeping a close eye on it so that it doesn't burn.
- Remove from heat and add the cream. The mixture will bubble vigorously. Set aside to cool to lukewarm.
- Once the caramel sauce is cool, whisk in the eggs, vanilla extract, and salt.
- 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 but still jiggles slightly when the pan is shaken.
- Remove and let cool for about 30 minutes before cutting into bars.
Notes
Nutrition
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There is no way I van fing swerve un my country and buying at Amazon is expensive after tariff and such.
What else can I use?
I have Eritritol and Monk
You can use those but they will recrystallize as they cool.
I just made these for Derby weekend. Another winner of a recipe!!
Perfection! Gooey deliciousness! Made these using 1/2 Bocha Sweet and 1/2 Swerve Brown Sweetener. Also added in the Yacon Syrup. They did not disappoint. The perfect amount of sweetness and ALL the gooey! Am making another batch this weekend!
Good! I made this for a friend on a keto diet. I had to snitch a little and it is scrummy!
Hello Carolyn! Wondering how these should be stored? In the fridge or just closed container on counter ok? Thank you!
The counter should be fine for a few days, in the fridge if it will be longer than that.
Delicious! Easy! The crust was nice and golden at 12 minutes, and I baked the bars for 21 minutes, so they would be gooey. I used coconut cream instead of whipping cream. You could probably sub coconut oil for the butter to go dairy free. I had a 9×9” pan, and the crust ended up quite thin when I spread it out. So next time I’d make maybe 1/4 more crust. I would line the pan with parchment paper hanging over the sides next time for easier removal and cutting.
I made this tonight and I really like it. Of course one serving wasn’t enough! I added home made whipped cream on top. I also put in two teaspoons of brown Swerve instead of the syrup and next time I may make those Tablespoons instead. Maybe replace some of the powdered sweetener. Thank you for these great recipes Carolyn!
Ok, so I followed the recioe to a T but it came out more of a puffy meringue. I substituted the Yukon syrup for golden swerve. I dont know what I did wrong but any suggestions would be greatly appreciated, I was soooo looking forward to these.
Thanks for the recipe!
Joy
They got over-baked.
I just made these and they were delicious! My whole family enjoyed them.
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.
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?
There shouldn’t be any need to raise the temp but your oven may run cool. Did you pre-bake the crust as instructed?
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!!!
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?
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.
Do you need the Yakon setup or can it be skipped?
If you want to skip it be sure to use Swerve Brown instead.
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?
Skip the Yacon, and do half Swerve Brown and half Bocha Sweet or allulose and you will have a nice gooey consistency.
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 ????
Glad to hear it!
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!
Delighted to hear it!
Hi Carolyn! Could I sub bocha sweet for the swerve?
Sure!
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! 🙂
You can but I think they are going to lose some gooeyness if you do.
Can I use blackstrap molasses in place of the tacón syrup?
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.
If you have brown Swerve, use that.