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 ⅓ 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 ⅓ 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 ¼ cups almond flour
- ¼ cup granular sweetener (erythritol-based)
- ¼ teaspoon salt
- ¼ cup butter melted
Pecan Pie Filling
- ¼ cup butter
- ¼ cup brown sugar replacement
- ¼ cup allulose
- ¼ cup heavy whipping cream
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cup pecans chopped
- ¼ cup 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.
Bonita says
looks absolutely delicious! can’t wait to try them!! thanks so very much.
Kelli Toni says
After making the filling can i mix the pecans into the mixture and then pour onto crust? Thanks
Carolyn says
Sure.
Adaria says
Fantastic recipe ~ I made these to take to a Thanksgiving gathering and they were a hit!
Maria says
I made these bars. They are pretty good yet. I don’t have a gallbladder. The amount of fat; butter, cream, and sweetener did cause a lot of indigestion. I guess it’s too much fat for me. I don’t digest it well, even though I like to eat low carb and I have to watch the fat I guess.
linda says
Try adding bile salts with your meal. It will help with breaking down the fats since your gallbladder used to hold your excess bile that would do this. Enjoy her recipes!
Laurel Owen says
Just made these today, had one for lunch! Soooo yummy!
Kimm Redding says
Am I correct in assuming that there are about 2 carbs per serving? I have not made them yet, and plan to make them today. I just want to make sure of the net Carb amount.
Carolyn says
Do you mean net carbs? They have about 2.5g.
Alexa says
No idea what I did wrong but I followed the recipe exactly and the bar was so greasy. The top had a flan like consistency which I didn’t like. I was so disappointed. The bottom didn’t firm up and was almost weeping with oil from the butter. I couldn’t cut a slice after waiting half a hour as it fell apart. Dumped it into a bowl and added some brown sugar substitute, cinnamon, and some coconut flour to absorb some of the grease and made them into cookies. They were alright- the flavour was nice. I didn’t want to waste the ingredients. Anyone else have this problem with it being very greasy?
Carolyn says
Did you use a different sweetener at all? If the bottom didn’t firm up properly, then it’s likely that you didn’t use the right sweetener. Can you tell me what you use?
Pam Ruyle says
Excellent! I can count on you for tasty treats 🥰 thank you 😊
Sharon Cartwright says
I only had an 8×8 square pan so I didn’t put all the butter sauce in the bars. I was afraid they’d be too thick and wouldn’t cook up right. I think it worked out fine.
I like my pecans chopped in my pecan pie so I did the same for this. To make them pretty, I topped with whole pecans placed so that each bar had a whole pecan. These are so yummy!
Karen LoPinto says
These were absolutely delicious and so easy to make. Definitely will be making them again and again!!
Marilyn Gilberts says
Made these for Thanksgiving at my son’s. They were a real hit!
Sandic says
Loved this♥️ I didn’t have Yacon Syrup so used 2tsp molasses also instead of 1 1/2 tsp vanilla I used 1 tsp vanilla and 1/2 tsp maple extract that’s what made this second batch taste more like pecan pie.. thank you for a wonderful recipe ????
Carolyn says
Perfect!
JP says
I don’t have the Yacon or molasses. Do you know what other things I could replace it with?
Carolyn says
Those are really the only options.
Adaria says
I added 2 tablespoons of Swerve Brown to mine and they were delicious.
Glenda says
can I substitute pyrure in place of swerve for the pecan pie bars?
Carolyn says
Pyure is mostly erythritol so it should work.
K Kirk says
This recipe is loved by my SAD eating family. Here are my attempts to resize/convert amounts to make a 9×13 pan version (multiplying amounts by 1.5 approx.):
Crust:
o 2 cups almond flour
o 1/3 cup Swerve Sweetener
o 1/3 tsp salt
o 1/3 cup butter, chilled, cut into small pieces
Pecan Pie Filling:
o 3/4 cup butter
o 1 cup powdered Swerve Sweetener
o 3 tsp molasses
o 2 ¼ tsp vanilla extract
o ¾ cup heavy whipping cream
o 3 large eggs
o 1/3 tsp salt
o 1 ½ – 2 cups pecans, lightly toasted (& chopped)
Kathy says
Hi Carolyn! I will be making this recipe for Thanksgiving and need to clarify using the caramel sauce recipe. I assume it replaces the first 5 pie filling ingredients, yes? Thank you for all of your delicious recipes!!!
Sheela says
Can I substitute coconut cream for full cream.?
Carolyn says
Possibly but I haven’t tried it myself.
Mo Gee says
Love your recipes! Can I substitute SF maple syrup for yacon?
Thanks
Maureen
Carolyn says
I haven’t tried it myself but it may work. 🙂
Mo Gee says
I am happy to report that SF maple syrup worked beautifully.
We are having a delayed Canadian Thanksgiving so they will share a tray with your baklava!
All the best!
Silvija says
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
Carolyn says
So glad it worked out!
Lee says
Well I went ahead s as bad doubled this n a 9×13 pan and accidentally DOUBLED the butter in the crust ????????♀️ Why do I bake before coffee? Anyway, I went ahead with it because I already mixed everything together. It’s in the oven now. Looks good, smells lovely. If it bombs, it’s my own fault!
Carolyn says
It’s going to be delicious… but soft. More like gooey custard, perhaps!?
Janis Lee says
I have tried Lemon Bars and Pecan Pie bars and they were both cakey. My mouth burns a little bit too are they normal reactions.
Carolyn says
I honestly can’t tell you. What sweetener did you use?
Janis Lee says
I only use swerve on both of them
Janis Lee says
swerve