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Keto Pecan Pie Bars - A Cozy Low-Carb Treat

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 servings
Ingredients Method

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)

Method
 

  1. Prep the pan. Line a 9x9-inch baking pan with parchment, leaving overhang for easy lifting. Preheat the oven to 350°F (175°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Fold in pecans. Stir in the chopped pecans until evenly coated.
  9. 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.
  10. 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.