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Keto Pecan Pie Bars Recipe

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These Keto Pecan Pie Bars combine a buttery almond flour crust with a rich, low-carb pecan pie filling, perfect for anyone following a ketogenic or low-carb diet. Sweetened with erythritol and allulose, these bars offer a luscious, caramel-like flavor without the sugar crash, making them an ideal dessert or snack that satisfies your sweet tooth while keeping carbs in check.

Ingredients

Crust

  • 1 1/4 cups (135 g) almond flour
  • 1/4 cup (45.5 g) granular sweetener (erythritol-based)
  • 1/4 tsp (0.25 tsp) salt
  • 1/4 cup (56.75 g) butter, melted

Pecan Pie Filling

  • 1/4 cup (56.75 g) butter
  • 1/4 cup (45.5 g) brown sugar replacement
  • 1/4 cup (45.5 g) allulose
  • 1/4 cup (59.15 ml) heavy whipping cream
  • 2 large eggs
  • 1 tsp (1.5 tsp) vanilla extract
  • 1/4 tsp (0.25 tsp) salt
  • 1 1/2 cup (148.5 g) pecans, chopped

Instructions

  1. Prepare the crust: Preheat the oven to 325ºF and lightly grease a 9-inch square metal baking pan to prevent sticking. In a large bowl, whisk together almond flour, erythritol-based sweetener, and salt until evenly combined. Stir in the melted butter and mix thoroughly to form a crumbly dough. Press this mixture evenly into the bottom of the prepared pan, ensuring a compact and uniform layer. Bake in the preheated oven for 10 to 12 minutes, or until the edges begin to turn a light golden brown. Remove from the oven and allow the crust to cool completely in the pan.
  2. Make the pecan pie filling: In a medium-sized saucepan over medium heat, combine the butter, brown sugar replacement, and allulose. Bring the mixture to a gentle boil, cooking it for 2 to 3 minutes while stirring frequently and watching carefully to prevent burning. Remove the saucepan from heat and carefully stir in the heavy whipping cream—the mixture will bubble vigorously, so proceed with caution. Set the caramel sauce aside to cool until lukewarm.
  3. Combine filling ingredients: Once the caramel sauce has cooled sufficiently, whisk in the eggs, vanilla extract, and salt until the mixture is smooth and well blended.
  4. Assemble the bars: Scatter the chopped pecans evenly over the cooled crust. Pour the prepared filling evenly over the pecans, spreading gently if needed.
  5. Bake the bars: Return the pan to the oven and bake at 325ºF for 20 to 25 minutes. The filling should be mostly set but will still jiggle slightly when you gently shake the pan—this ensures a creamy texture.
  6. Cool and serve: Remove the bars from the oven and let them cool in the pan for about 30 minutes to allow the filling to firm up further. Once cooled, cut into bars and serve.

Notes

  • Storage: Store the bars in a covered container at room temperature for up to 4 days, or refrigerate for up to one week for longer freshness.
  • Freezing: These bars freeze well for several months. Thaw in the refrigerator before serving.
  • Sweetener options: Use erythritol and allulose for the best keto-friendly results, but you can adjust based on availability and preference.
  • Pan size: A 9-inch square metal baking pan is preferred for even baking, but a glass or ceramic pan may require slightly different baking times.

Find it online: https://flavorspath.com/keto-pecan-pie-bars-recipe/