Keto Pecan Pie Bars
Let Me Tell You About These Keto Pecan Pie Bars…
You know those recipes you start out of sheer curiosity and then, suddenly, they’re the thing you make every year? These Keto Pecan Pie Bars are that for me. I remember the first time I tried to adapt my grandma’s (slightly mystical) Pecan pie into something low-carb. Suffice it to say, I made a mess – I think I even dropped half a handful of almond flour on the dog. She was fine, of course, but she did follow me around the kitchen for days afterwards, hoping for more spills. Anyway, this is now my go-to for holidays, potlucks, and, well, Tuesdays when I want something sweet but don’t want to feel like I’ve eaten a brick. Plus, the recipe talks back a little, which feels right for anything Southern-inspired. Let’s get into it!
Why You’ll Love This (Or At Least Why I Do!)
I make this mostly when I feel like having dessert that won’t sneak up on me later—if you know what I mean! My family goes bananas for these, even my brother who, frankly, once claimed all things keto taste like “chewing a shoelace.” (He’s wrong, obviously.) If you’re tired of sad keto pies or wonky crust experiments, this is a happy surprise. And if you don’t tell anyone it’s keto, I bet they won’t guess—unless you accidentally leave the Swerve bag on the counter, which I may or may not have done last Thanksgiving.
Here’s What You’ll Need (Or What I Use… Usually)
- 2 cups almond flour (I’ve tried hazelnut meal in a pinch, and it actually worked. Gran’s sworn by Bob’s Red Mill, but most store brands work fine)
- 1/3 cup melted butter (salted or unsalted—I used whatever’s in the fridge. Coconut oil works if you’re dairy-free… flavour will be a bit different)
- 1/3 cup keto sweetener (I tend to reach for Swerve, but Lakanto or allulose are fine—though the last one browns a little more quickly, so heads up!)
- 1 large egg
- 1 teaspoon vanilla extract (I, uh, once accidentally doubled this. Didn’t hate it)
- 1/4 teaspoon salt
- 1 cup pecan halves (or pieces! I break up half so the topping covers better)
- 1/2 cup sugar-free maple syrup (I use ChocZero – here’s the brand I like best)
- 1/4 cup melted butter (yep, more… but trust me, it’s worth it)
- 2 large eggs
- 1 teaspoon vanilla (again, honestly, eyeball it if you trust yourself)
How I Pull This Together
- Preheat your oven to 350°F (175°C), unless you forgot to take the dog out—then do that first. While it’s heating up, line an 8×8 inch pan with parchment paper. (If you don’t have parchment, just lightly grease it. It will stick a bit more, but honestly, nothing a spatula and some determination can’t fix.)
- Make the crust: In a bowl, mix almond flour, melted butter, keto sweetener, egg, vanilla, and salt. I just use a fork to mash it all together until it’s sort of sandy. If it looks too dry, add a tiny splash more butter (or don’t, if you like extra crumbly texture). Press this into the bottom of the pan. No need for ruler-straight edges—just squish it in.
- Bake crust 12-15 minutes till it’s just barely golden at the edges. This is usually when I start tidying up… or, if I’m honest, sneak a nibble of the partially baked crust (don’t tell anyone).
- Whip up the filling: While the crust cools, toss together the sugar-free maple syrup, eggs, melted butter, vanilla, and a pinch more salt in another bowl. Whisk until smooth-ish (don’t get hung up on lumps, they mostly disappear when baked). Stir in the pecans. Sometimes I break half up for better coverage.
- Pour the pecan mixture over the (slightly cooled) crust—don’t freak out if the filling looks runny, that’s normal. Spread the pecans out a bit so nobody gets a barren spot in their bar. Bake for another 25-28 minutes or until it starts to look set in the middle. Don’t overbake, or the edges will get kind of… toothy.
- Let them cool entirely before slicing. I know, it smells too good, but if you cut too soon it’ll just be a gooey mess—delicious, but not very bar-like.
Things I’ve Learned (Sometimes the Hard Way)
- Letting them cool is really important. If you rush it (I have), it turns to sweet pecan lava. Yikes.
- Actually, the bars taste even better on day two. I rarely get there, but if you have the patience, thank me later.
- If your syrup brands vary in sweetness or thickness, adjust the sweetener a little the next time. I once accidentally made keto pecan toffee because I used ultra-thick syrup. Still edible though…
- Can’t find sugar-free maple? You can try this homemade keto syrup recipe from Wholesome Yum—it works in a pinch.
When I Felt Adventurous (Some Variations)
- Chocolate swirl: I once added a handful of sugar-free chocolate chips on top. It melted kind of weird but nobody in my house complained.
- Coconut crunch: Lightly toast some unsweetened coconut and sprinkle it on before baking. Adds a nice twist, but my uncle said it was “one step too fancy.”
- Hazelnuts: Swapped pecans for hazelnuts. Not bad—just, you know, a bit less Southern charm. On second thought, stick to pecans, at least at first.
About the Tools (And My Lazy Hacks)
I use my trusty 8×8 pan, but, honestly, I once used a loaf pan when the square one was full of lasagna. The bars were a bit thicker and sliced funny but tasted the same. No electric mixer needed; a hand whisk (or even a fork and some elbow grease) works just fine. If you’re all out of parchment, a lightly buttered pan plus a bit of patience at slicing time will do.
How Long Do They Last… In Theory
Technically, you can keep these in the fridge for up to a week, and they do freeze, though the texture changes a smidge when you thaw them. But honestly? At our place, I’ve never managed to make them last longer than a day and a half, tops. Kids have a radar for sweet stuff, don’t they? Store in an airtight box so they don’t dry out.
How Do You Eat Yours?
We usually slice ours into smallish squares and eat them straight up. Sometimes, for birthdays, I’ll put a little whipped cream on top, and once (accidentally) drizzled a little more keto syrup on for good measure. Super decadent. It’s tradition at my house to serve these with a mug of black coffee (I know, that’s not everyone’s thing, but it’s a winner here).
Pro Tips, aka Things I Messed Up So You Don’t Have To
- Don’t skip lining your pan—otherwise you’ll be chiseling stuck bars loose like a paleontologist. (Been there, lost a spatula to it!)
- Let the syrup mixture rest a minute after whisking—the bubbles calm down and it bakes more evenly.
- And, uh, don’t swap coconut oil for butter and reduce the sweetener on the same day. It turns out way less rich (and kinda crumbly).
Real Questions I’ve Gotten (And My Not-Always-Expert Answers)
- Can I make these nut free?
- Sort of? I guess you could swap sunflower seed flour for almond flour, but, you know, it’s not the same. And coconut flour is too dense. But maybe!
- What if I only have erythritol?
- That works just fine. You might want to use a titch less, as it can taste cooler. Or you can blend two sweeteners together—I find the flavor a bit more rounded that way.
- Can I use parchment that’s already a bit crispy?
- Yes! Just maybe double up if it’s torn, or else you might be picking paper out of your bars. Did that once, not fun.
- How do I know when they’re done baking?
- If the middle jiggles just slightly but the edges are set, you’re probably good. Better to be a minute under than over. I once overdid it and, well, the edges were… dramatic.
- Could you use walnuts?
- Sure, but I think pecans have more “pie” flavor—walnuts are a bit earthy for this. If you love walnuts though, don’t let me stop you!
So there it is—my favorite, occasionally messy, and always well-loved Keto Pecan Pie Bars. Honestly, writing it all out has made me hungry—time for a kitchen break, maybe another pecan bar if the kids haven’t already nabbed the last one. Happy baking!
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup unsalted butter, melted
- 1/3 cup powdered erythritol (or preferred keto sweetener)
- 2 large eggs
- 1/2 cup sugar-free maple syrup
- 1 1/2 cups chopped pecans
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
-
1Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
-
2In a bowl, combine the almond flour, coconut flour, 1/4 cup erythritol, melted butter, and a pinch of salt. Mix until a dough forms.
-
3Press the dough evenly into the prepared pan to form the crust. Bake for 12-15 minutes until lightly golden.
-
4Meanwhile, whisk together eggs, sugar-free maple syrup, remaining erythritol, vanilla extract, and salt. Stir in the chopped pecans.
-
5Pour the pecan mixture over the baked crust. Return to the oven and bake for 20-22 minutes, until the filling is set.
-
6Allow to cool completely before slicing into bars and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
