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.
Recipe reprinted with permission from Low Carb Yum Simple Keto Meals for Beginners by Lisa MarcAurele, Mariner Books 2021.If regular salted butter is used in the crust, the added salt is not needed.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.