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 Swerve Sweetener
- 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.
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!
Kim sharkey says
Are you able to get Amazon in Panama? You can order the swerve that way if you do…
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!
Carolyn says
It might be fine for something like this but it’s not great for frosting, etc. It still has grit… trust me, I’ve tried!
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.
marie ledford says
Can you freeze them once done?
Carolyn says
You should be able to.
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!
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.
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.
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?
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.
Carolyn says
I might but I am not sure. I will have to dig it up.
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!
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.
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!
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.
Larissa says
That was so good and satisfied my sugar craving during the holidays. Thank you for the recipe!
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!
Kate says
I have sukrin fiber gold. Can I use that in place of the yacoun>
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?
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!