These pecan pie bars are keto-friendly and taste like the classic and rich southern pies they are based on. They are perfect for holiday parties or late-night snacks!
Random bit of trivia, but did you know pecan pie is the official state dessert of Texas? I understand why they picked this pie - it's rich and full of salty-sweet greatness.
Here on Low Carb Yum, I don't think anything is off-limits just because you are on the keto diet. You just have to revamp it and make the macros fit within your limits.
So, if pecan pie is one of your favorite desserts of all time, then this recipe is for you! You can still indulge in the nutty goodness of caramelized pecans when you make this easy bars recipe.
Since it's a recipe for dessert bars, it's really easy to cut them up and share them at a party. Or, be selfish and keep them all to yourself!
This recipe is featured in my cookbook Low Carb Yum Simple Keto Meals for Beginners. I hope you'll check it out - it has everything from salads and main dishes to scrumptious desserts, all in a lovely book.
There are two categories of ingredients - the crust and the topping. Since all the exact ingredients are in the printable recipe card, I'll just share a bit more information below so you know why I used them and any substitutions you can make.
I used almond flour for the pecan pie bars crust. Do not use almond meal - it will make the crust have a grainy texture.
Note: Almond flour and almond meal are not the same thing.
Honestly, no other types of flour work as a 1:1 substitution. Coconut flour will soak up more moisture, so almond flour is the best choice.
The pecans are for the pecan topping. Chop them up as coarsely and finely as you want them to be. You can even leave a few pecans in halves if you like the taste and texture of them.
I used sweetener in both the crust and the pecan topping. For the crust, you just need a little bit of granulated monk fruit sweetener. Or, you can use any type of granulated sweetener that you like.
Since classic pecan pie has a caramelized taste that's made from dark corn syrup, you'll replicate that with Swerve brown sugar substitute. It has the same dark and rich taste.
In order to get the crust to form well, you'll need to melt some butter. Add a little bit of vanilla extract to enhance the flavor.
For the pecan topping, add some butter to make it taste richer. You'll also need an egg to keep it all together.
If you use salted butter in the crust, you don't need to add extra salt. The salt is used just to enhance the flavor if you use unsalted butter.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Line your baking dish with parchment paper. This will make cleaning up easier and will prevent the pecan pie bars from sticking to the pan.
- Pre-bake the crust and set it aside. You can store it in the refrigerator for up to 3 days.
- This recipe makes six dessert bars. If you want or need more, double the recipe.
This recipe is super-easy to make and only takes about 45 minutes total! All the exact steps are in the printable recipe card at the bottom of this post. First, here are some photos of the main steps, along with some additional tips.
Make The Crust
The very first step is to make the crust. You can even do this up to three days ahead of time.
Just mix up the ingredients and then spread the batter into the prepared pan and bake it. That's it!
After you make the crust, you can move on to the filling.
Make The Pecan Pie Topping
You'll use a saucepan on the stove to make the pecan pie topping.
First, melt the butter and brown sugar substitute together over medium heat. Let this boil for one minute, and then remove it from the heat.
In a separate bowl, mix some melted butter and the eggs together. Then, add this to the topping mixture. Stir in the chopped pecans.
Now you are ready to add this on top of your crust and bake it!
Let it cool completely before you cut into it.
What To Serve With Easy Pecan Bars
Since these pecan pie bars taste just like a southern pecan pie, serve them with more types of keto pie. Smooth and velvety keto pumpkin pie is a seasonal and perfect treat to go with it. Or, go for a no-bake option, like this easy chocolate peanut butter pie.
Before we get to the printable recipe card, here are some questions people often ask about making them.
How long do pecan pie bars last?
These pecan pie bars will taste the best when they are fresh out of the oven! Let them cool for about 15 minutes and enjoy them as soon as possible.
They will stay fresh in the refrigerator for up to 3 days if you keep them sealed in an airtight container.
Can you freeze pecan pie bars?
Yes, you can freeze these pecan pie bars. Store them in a freezer-safe container, and they will stay fresh for up to 6 months.
Can I use a pre-made keto pie crust for the bars?
Yes, you can use a pre-made low-carb pie crust if you find one that is completely flat. Since these are dessert bars, the crust must be flat, not in a pie shape.
How can I avoid the bars from being soupy or soggy?
Be careful and use the exact amounts of the ingredients, and you shouldn't have soggy or soupy pecan pie bars. Using too much butter or vanilla extract in the topping might lead to a thinner texture.
These rich and crunchy pecan pie bars have the authentic southern taste of classic pecan pie. Don't tell anyone they are sugar-free. They won't believe you anyway!
If you enjoyed these keto pecan pie bars, here are some more low-carb desserts that you should try next! They are perfect to share at parties too.
- Keto Peanut Butter Brownies are rich and fudgy and taste just like your favorite candy bar.
- Low-Carb Hazelnut Chocolate Candy Balls sit delicately in their own little wrappers, so they are perfect to share at parties.
- Keto Chocolate Cream Cheese Truffles have lots of different topping ideas and can double as fun food gifts.
- Sugar-Free Cake Pops are low-carb and party-ready with their little food sticks and whimsical sprinkles.
- Keto Chocolate Donuts have a cake-like texture but only 3g net carbs in each one.
Keto Pecan Pie Bars
- ⅔ cup almond flour
- 5 tablespoons unsalted butter melted (see note)
- 1 tablespoon granulated monk fruit sweetener
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt (see note)
- ¼ cup butter
- 3 tablespoons Brown Sweetener
- 1 large egg
- 1 cup coarsely chopped pecans
- Preheat oven to 350°F. Line a 1-quart rectangular baking dish (about 7x5-inches) with parchment paper.
- In a medium bowl, combine all crust ingredients. Spread out into prepared pan and bake for 12 to 15 minutes or until set.
- In small saucepan over medium heat, whisk together the butter and brown sweetener as they melt. Bring to a boil and allow to boil for one minute then remove from heat.
- Beat egg in small bowl. Slowly stream in 1 to 2 tablespoons of the melted butter mixture to bring eggs up in temperature without cooking them. Then slowly stream in the warmed egg mixture into the rest of the melted butter mixture while whisking to combine. Stir in chopped pecans then pour evenly over baked crust.
- Return to oven and bake for 15 to 20 minutes just until topping is set and browned. Remove from oven and cool on rack for 15 minutes. Remove the bars from the pan and allow to cool completely on the rack. Cut into 6 evenly sized slices.
Array ( [calories] => 360 [carbohydrates] => 5 [protein] => 6 [fat] => 37 [saturated_fat] => 13 [polyunsaturated_fat] => 5 [monounsaturated_fat] => 12 [trans_fat] => 1 [cholesterol] => 76 [sodium] => 129 [potassium] => 91 [fiber] => 3 [sugar] => 1 [vitamin_a] => 583 [vitamin_c] => 1 [calcium] => 49 [iron] => 1 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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