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
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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I have been making these wonderful pecan bars the last couple months, they are perfect for my sweet tooth! I have to freeze them as my husband Can’t eat nuts and I don’t dare eat the whole pan by myself in a couple days! I just pop them in the microwave for 25-30 seconds. I was shocked when I pulled up your link to see the recipe has been updated! It was much easier to make, now I am waiting for them to cool so I can try them! Awww the anticipation! Thank you for your recipes Carolyn, they are awesome!
The new recipe is excellent!!
So glad to hear it!
Did you use the yacon? I don’t have that ingredient and have been using the small amount of molasses instead. Did you use the molasses with the older recipe?
I actually used coconut oil, I didn’t have yacon. ? Thought about molassas after I made them.
Yacon syrup isn’t available in my city’s stores, but dark agave syrup is, right by the sugar. After a little searching, I found a few good sources who said the dark agave syrup was pretty much the equal to yacon syrup. That’s what I’ll be using.
That should be fine.
If it weren’t so hot here right now, I would bake this instantly (for my birthday!). Can’t wait to try it! Love your recipes!
Thanks!
I made these for Thanksgiving this year and they didnt even last 24 hours in my house. The family ate them up!! They requested a second batch and that went fast too! I am super excited to make these again for Christmas!
I substituted some of the items in the recipe because i didnt have sthem readily available. It worked perfect!
This is INSANELY delicious!! If there are any leftovers, they get even better! The combination of sweeteners is perfect. No bitterness or off taste. No one suspected it was sugar free and low carb!
Glad to hear it!
Looks delish! Thank you!!
I wanted to sub a different caramel sauce of yours in the recipe. The other recipe yields 1 cup. Based on the amt of liquid in this recipe, it seems like I should double the other recipe – but 2 cups of caramel sauce seems like it might be too much. Thoughts?
To be honest, I think that the other caramel sauce will be just exactly the right amount.
And I have tons of pecan trees right outside my door! Yay!
Lucky you!
I’m making this now and everything is turning out as expected except the molasses part. I opened the jar and it smells like soy sauce. Is this right? I shook up the bottle, checked the expiration date, etc. It is unsulphured molasses (grandma brand). Will this taste like soy sauce when I add the filing to the sauce?
It should be fine! Molasses does tend to have a sour taste. It won’t affect the outcome of the recipe.
Actually almost started drooling… well not really. So excited to make these bars for Thanksgiving here in Sweden. I will try my best to find all the ingredients on the list as low carb lifestyle is a keeper and I feel great when I eat right.
Thank you for the inspiration,
This is a wonderful recipe. Your site is now my go to site for Keto recipes. Thank you. I do believe Swerve is a better sugar substitute. Too bad Swerve isn’t carried in the grocery stores I shop at.
Thanks!
Thank you for the recipe! A friend brought these to the church potluck and they are *fabulous*!
Glad you liked them, Tammy!
Thank you very much for sharing this great recipe.
I made this crust along with the lemon filling for lemon bars and it was so great. I gave you credit for it on my blog
Hi I’m just wondering if it would be possible to substitute the Xylitol with vegetable glycerin? Would they still turn out good? Even 1/2 cup more of glycerin and less of Xylitol, or if theres any other way I could incorporate more VG. Let me know and thanks
I really don’t know, I didn’t try it. But I think it’s worth a shot!
Made this last night and am thrilled with how it turned out, thank you! I’m new to low-car. eating and this was my first time taking a low carb dessert. Wasn’t sure what to expect and couldn’t get all of the ingredients — we use Splenda instsad of Swerve and left out the vegetable glycerin — nonetheless it’s still turned out amazingly good! Looks like I’m going to be getting a lot of great recipes from this blog. Thank you for sharing your creativity, blogs like this one make low-carb living seem much more manageable.
So glad it turned out!
so, looks like i’m a year late finding this… but just made it and it looks SO good! Can’t wait till they cool. Hopefully I can keep away from them until the company comes Tuesday! 🙂
Thanks for another awesome recipe!
molasses is very high in carbs. But thought is 1 tablespoon really worth worrying about? I made these and they are EXCELLENT.
1 Tbsp of molasses has about 15 g of carbs. Spread over a pan of bars, that adds a single carb to each serving. So personally, I don’t worry about it.