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    Home » Gluten Free » Pecan Toffee Bars

    Published: Nov 29, 2018 · Modified: Aug 11, 2019 by Carolyn

    Pecan Toffee Bars

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    73.8K shares
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    Getting healthy for the New Year doesn’t have to mean skipping dessert. Try these sugar free Keto Pecan Toffee Bars. You won’t regret it, I promise! Now with an instructional video.

    One of my favorite keto holiday treats now has its own How To Video! Check out how easy it is to make these sugar free Pecan Toffee Bars. 

    There are two ways of looking at this New Year thing. Depending on your perspective, you might be saying:

    HAPPY NEW YEAR! Woot woot, welcome to 2016!!!

    Or, if this change of calendar year has snuck up on you, you’re all:

    OH CRAP, IT’S ALREADY 2016, HOW DID THAT HAPPEN!???!”

    Low Carb Pecan Toffee Bars - grain-free and sugar-free

    Where do you fall on that spectrum? I think I am somewhere in the middle. It’s astonishing how quickly time moves as you get older and no matter how aware I am that a new year is coming, I always feel a little caught off guard.

    But at the same time, I always feel the excitement that a new year and a new start brings. I don’t make New Year’s resolutions anymore, as I know full well that life might throw me a curve ball and those grand plans will fall to the wayside. I have no interest in feeling guilty for not living up to my own grandiose expectations.

    But I do have ideas and plans and dreams and I get pretty excited about getting after it in the year to come. Whether or not I can bring them all to fruition remains to be seen.

    These low carb, grain-free Pecan Toffee Bars will easily become your new favourite healthy treat!

    Proof that I am constantly surprised at the rapid passing of time are these low carb Pecan Toffee Bars. I developed this recipe well before the holidays with every intention of getting it up before Christmas. That didn’t happen, obviously.

    But in the end, I am rather glad about that. I sensed a little “holiday sweets” ennui from my readers and I decided to hold these back for a bit. I would have hated to see them get lost in the shuffle of holiday cookie recipes. They are much too tasty to be overlooked! And besides, any time is a good time for pecans and toffee. Right? Right? Am I right?

    Low Carb Pecan Toffee Bars with a shortbread crust

     

    Tips for Pecan Toffee Bars

    The almond flour shortbread crust on these bars is simply divine. It’s crisp to bite into but also melt in your mouth delicious, as all good shortbread should be. Be sure to pre-bake it and let it cool before adding the topping. That process is part of what helps it crisp up so nicely.

    The toffee is made with Swerve Sweetener, an erythritol based sweetener. Let’s be honest, low carb sweeteners do not behave exactly as sugar does. So while Swerve does caramelize, it takes a little coaxing. You need to make sure you boil the toffee mixture enough. Do not panic if it smokes a bit, as this is normal when caramelizing erythritol based sweeteners.

    Be sure to stand near that pan while it caramelizes as it can over cook and burn, just like a sugar based toffee. Watch it carefully and when it deepens to amber, remove it from heat immediately.

    When you add the vanilla, it will bubble vigorously. This is also normal for any toffee recipe.

    Don’t pre-toast the pecans, as they will get plenty toasted during baking. I used pecan halves but you can use chopped pecans as well, as long as they are raw and unsalted. I’ve made these several times and I actually find that some chopped pecans makes the bars easier to cut in the end.

    Let the bars cool completely before cutting, and use a very sharp large knife. Because of the hardness of the toffee, these can shatter a bit when cutting. A very good chef’s knife helps. Also be sure to cut straight up and down, without sawing.

    These delicious keto Pecan Toffee Bars make a fabulous gift for anyone. If you can pry them from your own fingers!

    Low Carb Grain-Free Pecan Toffee Bars Recipe

    More Fabulous Keto Pecan Recipes

    Keto Butter Pecan Cookies

    Keto Cranberry Pecan Biscotti

    The Best Keto Pecan Pie

    Low Carb Maple Pecan Scones

    Butter Pecan Ice Cream Pie

    Cinnamon Roasted Nuts

    Low Carb Pecan Cookies

    For more great keto and low carb recipes, follow me on Pinterest!

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    Low Carb Pecan Toffee Bars with a shortbread crust

    Keto Pecan Toffee Bars

    These sugar-free, low carb Pecan Toffee Bars taste just like pecan pie. Eating healthy doesn't have to mean skipping dessert!
    4.42 from 43 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Keyword: keto pecan toffee bars
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 16 bars
    Calories: 247kcal

    Ingredients

    Shortbread Crust:

    • 1 ¼ cups almond flour
    • ¼ cup powdered Swerve Sweetener
    • ¼ teaspoon salt
    • ¼ cup butter chilled and cut into small pieces

    Topping:

    • ¾ cup granulated Swerve Sweetener
    • ½ cup butter
    • ½ teaspoon vanilla extract
    • Pinch salt
    • 2 tablespoon powdered Swerve Sweetener
    • 2 ½ cups pecans (some chopped, some whole)
    US Customary - Metric

    Instructions

    Shortbread Crust:

    • Preheat oven to 325F and line an 9x9 or 8x8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
    • In the bowl of a food processor, combine almond flour, powdered sweetener, and salt. Pulse to combine. Sprinkle with butter pieces and pulse until mixture resembles coarse crumbs. Alternatively, you can cut in butter with a pastry cutter.
    • Press into bottom of prepared baking pan. Bake 12 to 15 minutes, until just beginning to brown on the edges. Remove and let cool while preparing topping.

    Topping:

    • In a medium heavy-duty saucepan over medium heat, combine Swerve and butter and stir until Swerve is dissolved. Bring to a boil and cook without stirring until mixture darkens to amber, about 5 to 7 minutes (time may vary depending on the quality of your cookware).
    • Remove from heat and stir in vanilla extract and salt. If the mixture appears to be separating, stir in 2 tablespoon of powdered Swerve Sweetener until it comes back together.
    • Sprinkle crust evenly with pecans. Pour toffee mixture evenly overtop. Bake another 15 to 20 minutes, until topping has darkened and bubbles thickly. Let cool completely before cutting into bars.
    Nutrition Facts
    Keto Pecan Toffee Bars
    Amount Per Serving (1 bar)
    Calories 247 Calories from Fat 217
    % Daily Value*
    Fat 24.1g37%
    Carbohydrates 4.3g1%
    Fiber 2.6g10%
    Protein 3.5g7%
    * Percent Daily Values are based on a 2000 calorie diet.

    73.8K shares

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    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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      Recipe Rating




    1. Jenny says

      January 04, 2020 at 10:54 pm

      4 stars
      I’ve made these twice and the flavor is spot on!!! Both times though lots/most of the pecans didn’t stick. I did think the crust was pretty crumbly both times, not sure what I did wrong. I have an 8×8 pan, The second time it didn’t seem like the bars “set” well and the only way to serve them was refrigerated so they didn’t have to be eaten with a fork because they fell apart.
      I’m going to keep trying for the right consistency—the flavor is just superb!!! Thank you!!!

      Reply
      • Carolyn says

        January 05, 2020 at 10:23 am

        So you’re not the only one with this problem and something just twigged. I always used a 9×9 pan for this. I suspect the smaller pan, which makes the bars deeper, may be part of the issue. The crust doesn’t get baked quite enough, and the pecans on top are deeper so that the toffee can’t make them all stick. I may experiment here…

        Reply
    2. Aimee Garcia says

      November 28, 2019 at 9:50 am

      How can you keep the caramel from crystallizing as it vools? Have you tried making this recipe with your caramel sauce made with bocha sweet? Would this keep it gooey?

      Reply
      • Carolyn says

        November 28, 2019 at 10:08 am

        This is not supposed to be gooey. Toffee is hard and crunchy. If you want a gooey filling, please check out my pecan pie bars.

        Reply
    3. Tara says

      November 25, 2019 at 9:43 pm

      The final step… do you bake it at the same temp you bake the crust? Mine are looking pretty good, except they are not bubbling up. Wondering if the oven should be hotter. It smells fantastic in here though, can’t wait to eat them!

      Reply
      • Carolyn says

        November 26, 2019 at 9:25 am

        Yes, same temp. Don’t worry, I think they will turn out.

        Reply
    4. Cathy mills says

      November 20, 2019 at 7:06 pm

      Apparently the 3 cups of pecans is a typo I made these in a 8×8 pan and it has 2” of pecans on the top and the toffee did not even hold them together and I’m a baker

      Reply
      • Carolyn says

        November 20, 2019 at 10:08 pm

        No, not a typo. You can see from the many positive comments that this recipe works as written. If you’re having trouble, try chopping them some if you need to.

        Reply
      • Carolyn says

        November 20, 2019 at 10:08 pm

        Oh and I am a baker too. 🙂

        Reply
    5. Andre says

      November 13, 2019 at 9:51 pm

      Can you include a temperature the caramel mix should be when it’s done on the stove top?

      Reply
      • Carolyn says

        November 14, 2019 at 10:27 am

        Sorry but I did not make them that way. it shouldn’t be necessary if you let it become a deep golden amber.

        Reply
    6. Edith says

      September 06, 2019 at 9:09 pm

      5 stars
      A recent Keto convert, I happened upon All Day I Dream About Food through Pinterest. Made these bars twice now.
      Love. Love. Love. Can’t wait to try more!
      Thank you, Carolyn.

      Reply
      • Carolyn says

        September 07, 2019 at 7:22 am

        So glad to hear it!

        Reply
    7. Jena says

      August 04, 2019 at 12:00 pm

      Hi there!
      What is the fat content per serving? I saw everything else listed, but no grams of fat per serving, which is pretty important for a high fat way of eating. I think I’ll be trying this recipe for the holidays, because it looks and sounds delicious! Thank you!

      Reply
      • Carolyn says

        August 04, 2019 at 3:27 pm

        Sorry, that must have been left out when I switched recipe cards. It’s 26.4g and I am off to fix it!

        Reply
    8. Rachel says

      April 28, 2019 at 7:24 pm

      1 star
      Meh. This is one of the few recipes from All Day I Dream About Food that just didn’t live up to my expectation. I followed this recipe to a t. When it was done, it didn’t look right. There were extra pecans that were loose. I used a mix of whole pecans and chopped. It seems as though there wasn’t enough wet ingredients to make the topping stick. The flavor of the top was weirdly coolingly sweet. I’m blaming the swerve confectioners sugar for that. This was my first time using this sweetener. Wasn’t the best taste. I’ve definitely made much better recipes by you, Carolyn. This one sadly is not a keeper at my house.

      Reply
    9. Vera says

      January 01, 2019 at 6:58 pm

      5 stars
      Thank you, thanks, gracias, ????, and in every other language, THANK YOU. These are amazing!!!

      Reply
    10. Layla says

      December 21, 2018 at 12:08 am

      3 stars
      Made these. They satisfied our sweet tooth and had nice flavor. But there’s no stick with the toffee topping and I missed that stickiness. So I added some sugar free maple syrup on top some of them, then left them out to let the syrup harden a bit. It fixed the texture and stick and gave it a nice maple flavor, but ended up way too sweet. So, I’ll probably play with it a little. I thought about adding some heavy cream or coconut cream to the toffee mixture to make it into a carmel, but I am not familiar enough with browned swerve to know how much of a disaster that would be. Overall, they were good. But I’m not sure I’d make them again. I might just do the crust, put the pecans on top and pour sugar free syrup on them and see what happens after 15 minutes in the oven.

      Reply
      • Carolyn says

        December 22, 2018 at 12:00 pm

        5 stars
        These aren’t supposed to be soft. They are meant to be hard and crunchy, like toffee is. If you want a soft pecan bar, you need these: https://alldayidreamaboutfood.com/chocolate-pecan-pie-bars-and-a-thanksgiving-potluck-for-feeding-america/

        Reply
    11. Kari Goolsby says

      December 19, 2018 at 11:59 am

      Hi Carolyn,

      Would Swerve brown/bocca sweet be anything to substitute or too soft for the toffee to harden? I’m making these today and so excited

      Reply
      • Carolyn says

        December 19, 2018 at 12:27 pm

        Swerve Brown would be fine and would harden. Bocha Sweet might be too soft.

        Reply
    12. Faith says

      December 17, 2018 at 9:17 am

      Oh dear, something went terrible wrong and I’m left trying to figure out how to fix or re-invent something to do with this super-expensive yet inedible ingredients. I followed this recipe exactly except to use the Swerve granular in the crust instead of confectioners since I could not afford 2 bags of this sweetener. Everything else was the same-and used Bob’s R.M. almond flour. When they cooled, the topping was nearly whitish but not crunchy like I expected, but the whole thing was very grainy, greasy, and bitter/sickeningly sweet. Could it be that I didn’t cook the mixture enough or bake them long enough? Ugh-I wanted to cry. I don’t know what happened.

      Reply
      • Carolyn says

        December 17, 2018 at 9:43 am

        I’m so sorry. If it what whitish and not crunchy, I do suspect you didn’t cook it long enough in the first stage. You can see in my video, I take it to the point that it’s quite dark amber. Also make sure you are using a good pan… cheap aluminum pans don’t caramelize things properly.

        Reply
        • Faith says

          May 29, 2019 at 1:48 pm

          I have Calphalon Tri-ply stainless cookware, so I don’t think that was the issue. I wanted to tell you what I ended up doing with the bars. I chopped them up and tossed them in the food processor. Then, I smashed the crumb mixture (nothing else added) into the bottom and half-way up the sides of a springform pan and made them into the crust for a cheesecake. They made a FABULOUS butter-pecan tasting cheesecake crust, (2 cheesecakes worth) and now I’m sad that I don’t have any more left! It would be worth making these again just for another cheesecake crust! lol!

          Reply
    13. Carol Ann says

      December 12, 2018 at 12:06 pm

      I would like to add a layer of dark chocolate between the crust and topping. What would you suggest I use. I don’t want to use anything that contains sugar.

      Reply
      • Carolyn says

        December 12, 2018 at 12:34 pm

        Lily’s would be perfect! https://amzn.to/2C6YRRo

        Reply
    14. Karen says

      December 06, 2018 at 1:26 pm

      5 stars
      Hi Carolyn,
      I’ve added these to my Christmas baking line up. I’m struggling to figure out how far ahead I can make these as well as other keto Christmas cookies.can you give any good guidelines on how to know what to freeze, how to store, how far ahead keto baked goods can be made?

      These are so delicious, by the way! Thank you always!

      Reply
      • Carolyn says

        December 06, 2018 at 2:44 pm

        Read this, it should help. And yes these can be frozen. https://alldayidreamaboutfood.com/make-ahead-low-carb-holiday-cookies/

        Reply
    15. Brittany says

      December 05, 2018 at 9:17 pm

      5 stars
      I’m following the keto diet and can not wait until I can make these! These look absolutely DELICIOUS! Thanks for the post!

      Reply
    16. Holly says

      December 05, 2018 at 4:21 pm

      Dang. I saw this recipe and it stuck to my brain like the toffee that’s in them. Now I have to make them. You are evil, evil I say! But I love you anyway.

      Reply
      • Carolyn says

        December 05, 2018 at 5:44 pm

        LOL Thanks!

        Reply
    17. Shimara says

      December 04, 2018 at 1:47 am

      In Germany you can find plain erythritol for a good price at DM
      I made this yesterday and liked the crust and the taste of the toffee was great………but way….way too sweet. Would it also work if I put less Swerve in the toffee topping?

      Reply
    18. Catherine says

      December 02, 2018 at 5:32 pm

      Hi, Carolyn,
      I just made this but I think I goofed on the topping. It did not thicken like yours did. I kept waiting for it to turn amber and it never did even after 12-13 minutes. I used monk fruit. Should that have made that kind of difference? It still tastes delicious, but the presentation is not as beautiful as yours. Any advice for me?

      Reply
      • Carolyn says

        December 02, 2018 at 5:49 pm

        Yep, monk fruit doesn’t caramelize like Swerve does. Sorry!

        Reply
        • Catherine Ashmead says

          December 07, 2018 at 4:01 pm

          5 stars
          Alrighty! Then this weekend is Pecan Toffee Bars, TAKE 2! Thank you! (These were delicious regardless of my oops!)

          Reply
    19. Sandy V says

      December 02, 2018 at 11:49 am

      5 stars
      I just made this recipe, it turned out perfect! My non-keto husband told me it’s his new favorite. Thank you so much for all the wonderful recipes that make keto so easy.

      Reply
      • Carolyn says

        December 02, 2018 at 4:11 pm

        So glad to hear it.

        Reply
    20. Brooke Silberhorn says

      December 02, 2018 at 8:23 am

      5 stars
      Hi Carolyn! I love so many of your recipes! I made this one last night and found that the toffee soaked into the crust (leaving the pecans only lightly coated and very loose on top). I’m wondering if I should have baked the crust a bit longer and let it completely cool before doing the rest of the steps. I may so I use a different pan. The crust seemed loose in the corners because of the bulk of the parchment. Do you have any suggestions? Otherwise they taste great!

      Reply
      • Carolyn says

        December 02, 2018 at 9:08 am

        So two possible things, if the corners were loose after baking… the butter wasn’t evenly enough distributed so make sure you process until it resembles crumbs. Also possible the almond flour was mis-measured a bit (1 cup = about 100g if you’d prefer to be more exact by weight). Do make sure the crust is properly cooled before adding the topping.

        Reply
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