If you love the gooey sweetness of classic pecan pie but want to keep things low-carb, these Keto Pecan Pie Bars hit the spot. They have a buttery almond flour crust, a rich caramel-like filling, and plenty of toasted pecans on top. The texture is chewy with a light crunch, just like you’d expect from a holiday dessert.
They’re great for gatherings, potlucks, or an everyday coffee companion. You’ll get that warm, nostalgic flavor—without the sugar crash.
Keto Pecan Pie Bars - A Cozy Low-Carb Treat
Ingredients
- For the crust: 2 cups blanched almond flour
- 1/4 cup coconut flour
- 1/3 cup powdered erythritol or allulose blend
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 large egg
- 1 teaspoon vanilla extract
- For the filling: 1/2 cup unsalted butter
- 1/2 cup brown sugar substitute (brown erythritol/monk fruit or brown allulose)
- 1/3 cup allulose or erythritol (granulated)
- 1/2 cup heavy cream
- 2 large eggs, room temperature, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional but lovely)
- 1/4 teaspoon fine sea salt
- 2 1/2 cups pecan halves, roughly chopped
- To finish: Flaky sea salt, a pinch (optional)
Instructions
- Prep the pan. Line a 9x9-inch baking pan with parchment, leaving overhang for easy lifting. Preheat the oven to 350°F (175°C).
- Make the crust. In a bowl, whisk almond flour, coconut flour, powdered sweetener, and salt. Stir in melted butter, egg, and vanilla until a soft dough forms.
- Press and par-bake. Press the dough evenly into the pan. Dock with a fork a few times. Bake for 10–12 minutes until just set and lightly golden at the edges. Set aside.
- Toast the pecans. While the crust bakes, spread pecans on a sheet pan and toast for 6–8 minutes until fragrant. Cool slightly, then roughly chop.
- Cook the “caramel.” In a medium saucepan, melt butter over medium heat. Whisk in the brown and granulated sweeteners. Cook, stirring, 2–3 minutes until dissolved and glossy.
- Add cream and flavorings. Reduce heat to low. Slowly whisk in heavy cream (it may bubble). Stir in vanilla, cinnamon, and salt. Simmer 1–2 minutes until smooth. Remove from heat and cool 2–3 minutes.
- Temper the eggs. Whisk the lightly beaten eggs in a small bowl. Slowly stream in a few spoonfuls of the warm caramel while whisking constantly to prevent scrambling. Then whisk the egg mixture back into the saucepan until combined.
- Fold in pecans. Stir in the chopped pecans until evenly coated.
- Assemble and bake. Pour the pecan filling over the par-baked crust and spread evenly. Bake for 18–22 minutes, until the filling is set at the edges and slightly jiggly in the center.
- Cool completely. Let the pan cool on a rack, then chill at least 1 hour to firm up. Lift out by the parchment and slice into bars. Sprinkle with flaky salt if using.
What Makes This Special
These bars deliver classic pecan pie vibes without the wheat flour or refined sugar. The crust stays tender without crumbling, and the filling sets beautifully with no corn syrup in sight.
You’ll use a low-carb sweetener that gives a true caramel taste and keeps the net carbs in check. They’re also naturally gluten-free and grain-free, making them a crowd-pleaser for different diets.
Ingredients
- For the crust:
- 2 cups blanched almond flour
- 1/4 cup coconut flour
- 1/3 cup powdered erythritol or allulose blend
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 large egg
- 1 teaspoon vanilla extract
- For the filling:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar substitute (brown erythritol/monk fruit or brown allulose)
- 1/3 cup allulose or erythritol (granulated)
- 1/2 cup heavy cream
- 2 large eggs, room temperature, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional but lovely)
- 1/4 teaspoon fine sea salt
- 2 1/2 cups pecan halves, roughly chopped
- To finish:
- Flaky sea salt, a pinch (optional)
How to Make It
- Prep the pan. Line a 9×9-inch baking pan with parchment, leaving overhang for easy lifting. Preheat the oven to 350°F (175°C).
- Make the crust. In a bowl, whisk almond flour, coconut flour, powdered sweetener, and salt.
Stir in melted butter, egg, and vanilla until a soft dough forms.
- Press and par-bake. Press the dough evenly into the pan. Dock with a fork a few times. Bake for 10–12 minutes until just set and lightly golden at the edges.
Set aside.
- Toast the pecans. While the crust bakes, spread pecans on a sheet pan and toast for 6–8 minutes until fragrant. Cool slightly, then roughly chop.
- Cook the “caramel.” In a medium saucepan, melt butter over medium heat. Whisk in the brown and granulated sweeteners.
Cook, stirring, 2–3 minutes until dissolved and glossy.
- Add cream and flavorings. Reduce heat to low. Slowly whisk in heavy cream (it may bubble). Stir in vanilla, cinnamon, and salt.
Simmer 1–2 minutes until smooth. Remove from heat and cool 2–3 minutes.
- Temper the eggs. Whisk the lightly beaten eggs in a small bowl. Slowly stream in a few spoonfuls of the warm caramel while whisking constantly to prevent scrambling.
Then whisk the egg mixture back into the saucepan until combined.
- Fold in pecans. Stir in the chopped pecans until evenly coated.
- Assemble and bake. Pour the pecan filling over the par-baked crust and spread evenly. Bake for 18–22 minutes, until the filling is set at the edges and slightly jiggly in the center.
- Cool completely. Let the pan cool on a rack, then chill at least 1 hour to firm up. Lift out by the parchment and slice into bars.
Sprinkle with flaky salt if using.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 5 days. They actually taste even better on day two.
- Freezer: Freeze slices in a single layer, then stack with parchment between layers. Keep for up to 2 months.
Thaw in the fridge overnight.
- Serving: Enjoy chilled for a firmer bite, or let sit at room temperature 15 minutes for a softer, gooier texture.
Health Benefits
- Low-carb and keto-friendly: Uses sugar substitutes and nut flours to keep net carbs lower than traditional pecan pie.
- Healthy fats: Pecans and almond flour provide monounsaturated fats that support satiety and steady energy.
- Gluten-free and grain-free: A good option for those avoiding wheat or grains.
- Higher fiber: Nut-based ingredients add fiber, which may help with fullness and digestion.
Pitfalls to Watch Out For
- Overbaking: If you bake too long, the filling can turn dry or grainy. Pull the bars when the center still has a slight wobble.
- Sweetener choice: Erythritol can re-crystallize and feel gritty when cooled. Allulose stays smoother but browns faster.
A blend often works best.
- Hot filling and eggs: Skip tempering and you’ll scramble the eggs. Take 30 seconds to whisk in a little warm mixture first.
- Crust crumble: Pack the crust firmly and par-bake just until set. Too little time and it won’t hold; too much and it turns hard.
- Salt level: A pinch of salt keeps the sweetness balanced.
Taste the caramel before adding eggs and adjust as needed.
Recipe Variations
- Maple note: Add 1/2 teaspoon maple extract to the filling for that classic pie aroma—still keto.
- Chocolate drizzle: Melt 1/4 cup sugar-free dark chocolate chips with 1 teaspoon coconut oil and drizzle over cooled bars.
- Coffee kick: Stir 1 teaspoon instant espresso into the warm caramel for a deeper, roasty flavor.
- Spiced pecan: Add 1/4 teaspoon nutmeg and a pinch of cloves for a holiday twist.
- Different nuts: Swap in half walnuts for a mixed-nut bar with extra crunch.
- Dairy-free: Use dairy-free butter and full-fat coconut milk instead of cream. Expect a slightly softer set.
FAQ
Can I make these without coconut flour?
Yes. Replace the 1/4 cup coconut flour with an additional 3/4 cup almond flour.
The crust will be a bit more tender, so chill it briefly before pressing into the pan.
What sweetener works best?
For the smoothest texture, use allulose or a blend of allulose and erythritol. For a brown sugar flavor, choose a brown-style keto sweetener. Avoid pure stevia—it doesn’t provide bulk or caramelization.
How do I know when the filling is done?
The edges should look set, and the center should still jiggle slightly when you nudge the pan.
It will firm up as it cools. If the top is browning too quickly, tent loosely with foil.
Can I make this ahead?
Absolutely. These bars are even better the next day.
Bake, cool, and chill overnight. Slice before serving for the cleanest cuts.
What’s the best way to cut clean slices?
Chill the bars well, use a sharp knife, and wipe the blade between cuts. For very neat edges, refrigerate for several hours or freeze for 20 minutes before slicing.
Do I have to toast the pecans?
Technically no, but it boosts flavor and crunch.
Toasting brings out the nutty aroma and keeps the pecans from tasting flat in the finished bars.
Can I use a different pan size?
A 9×9-inch pan gives thicker bars. A 9×13-inch pan will yield thinner bars; reduce the bake time for the filling by a few minutes and keep an eye on doneness.
Are these diabetic-friendly?
They are lower in sugar and carbs than traditional bars, but individual needs vary. Check your sweeteners and serving size, and consult your healthcare provider if needed.
What if my sweetener crystallizes?
Warm slices gently before serving, or switch to allulose next time.
You can also add a tablespoon of glycerin or a few drops of liquid monk fruit to improve smoothness.
Can I make them egg-free?
Eggs help the filling set. You can try a flax or chia “egg,” but expect a softer, less stable texture. Chill thoroughly before cutting.
Wrapping Up
These Keto Pecan Pie Bars bring the comfort of a classic dessert with a smart, low-carb spin.
The buttery crust, toasty pecans, and rich caramel filling make them feel special without a lot of fuss. Keep a batch in the fridge for easy treats, or share them at your next get-together. They’re simple, satisfying, and taste like home—keto or not.