Chocolate Pecan Pie Bars {Keto, Vegan, Paleo}

The classic pecan pie dessert gets a healthy and chocolate makeover with these gooey chocolate pecan pie bars recipe! A thick, low carb shortbread base topped with a gooey caramel glaze loaded with pecans and drizzled with chocolate!

chocolate pecan pie bars recipe

Okay, I am on a roll with all things Thanksgiving and Christmas recipes. I know I just shared a round-up of the BEST healthy Thanksgiving Dessert recipes (that are ridiculously easy too!) but there is ALWAYS room for more. 

These easy chocolate pecan pie bars are a game-changer. So much so, you won’t be just making it during the holiday season. You’ll be making it for weekly desserts, parties, birthdays, EVERYDAY…you get the point.

It’s got a delicious buttery, grain-free shortbread crust, made with coconut flour. It’s then topped with a gooey, caramel-like pecan topping and baked until perfection. 

Unlike traditional chocolate pecan recipes, my version is secretly healthy, WITHOUT sacrificing on taste. It’s keto and low carb and made with no sugar, no eggs, and no dairy. It’s also completely paleo, vegan and gluten-free, so no one misses out!

chocolate pecan pie bars no corn syrup

How to make chocolate pecan pie bars

Making these chocolate pecan pie bars are ridiculously easy, and needs no fancy kitchen gadgets. You’ll first start by making the shortbread crust and while it’s baking, prepare the gooey pecan topping. Once it is removed from the oven, you’ll add the final chocolate drizzle and voila- It’s done!

The Ingredients

  • Coconut flour. A fantastic grain-free and low carb flour used for the shortbread base. It doesn’t taste anything like coconut and has a fantastic, buttery texture. 
  • Keto maple syrup. Used to sweeten the shortbread base and to caramelize the pecan topping, this specific syrup is keto-friendly and sugar-free. 
  • Coconut oil. Like the syrup, coconut oil is needed for the shortbread base and also for the pecan caramel topping. You can substitute it for butter. 
  • Granulated sweetener of choice. To help caramelize the pecan topping, and provide extra sweetness. 
  • Salt. To bring out the sweetness in the pecan topping. 
  • Pecans. Obviously it can’t be a pecan dessert without some pecans! 
  • Chocolate. To drizzle over the top and place on top of the bubbling pecan caramel! 

The Directions

  • Prepare your shortbread base by combining your coconut flour, coconut oil, and syrup in a large mixing bowl. Transfer the batter into a square pan and press it into place. Bake in the oven at 180C/350F for around 15 minutes, until golden on top. 
  • While the shortbread base is baking, prepare your pecan topping. In a small saucepan, add all your ingredients, except for your chocolate and pecans. Heat on medium until it begins to bubble. Once it starts to bubble, remove from the heat. Fold through your pecans.
  • Remove the baked shortbread from the oven and pour the pecan caramel mixture over the top. Place back in the oven until it begins to bubble (around 10 minutes).
  • Remove the pecan pie bars from the oven and let cool for 5 minutes. Top with half the chocolate chips and let cool completely. Once cool, melt the remaining chocolate and drizzle over the top. Refrigerate until firm. Once firm, slice into bars. 

Ingredient substitutions 

  • Keto maple syrup. If you don’t follow a strict ketogenic diet, you can replace this with traditional maple syrup, agave nectar or honey (not strictly vegan).
  • Coconut oil. This can be swapped out for butter or dairy-free butter. 
  • Granulated sweetener of choice. Any granulated sweetener works- If you don’t follow any diet, you can use brown sugar, white sugar or coconut palm sugar

german chocolate pecan pie bars

Storing and Freezing Chocolate Pecan Pie Bars

Do chocolate pecan pie bars need to be refrigerated? Yes, these bars do. If left at room temperature, the caramel topping with become soft and start to melt. Keeping them refrigerated will ensure they remain fresh for up to 2 weeks. 

  • To store. Store chocolate chip pecan pie bars in a sealed container. They will keep fresh in the fridge for at least 2 weeks.
  • To freeze. Freezing chocolate pecan pie bars is fantastic for quick grab-and-go dessert bars whenever the sweet tooth strikes. Wrap each bar in parchment paper and place it in a ziplock bag. Frozen chocolate pecan pie bars will keep for at least 6 months.
  • To thaw. Thaw the pecan bars at room temperature or in the fridge overnight. 

More healthy holiday dessert recipes

chocolate chip cookie pecan pie bars recipe

keto low carb chocolate pecan pie bars recipe

Chocolate Pecan Pie Bars {Keto, Vegan, Paleo}

Easy pecan pie bars recipe drizzled with chocolate! A delicious low carb shortbread crust topped with a gooey caramel pecan topping, with extra chocolate! Keto, low carb, paleo, vegan and gluten-free.
4.3 from 10 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: pecan pie
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 12 Bars
Calories: 195kcal
Author: Arman

Ingredients

For the shortbread

For the chocolate pecan topping

Instructions

  • Line an 8 x 8-inch pan with parchment paper and set aside. Preheat the oven to 180C/350F.
  • In a mixing bowl, combine your coconut flour, syrup and coconut oil (or butter) and mix well, until a soft, crumbly texture remains. Transfer to the lined pan and press into it. Bake for 15 minutes, or until golden on top.
  • While the shortbread is cooking, prepare your pecan caramel topping. Add all the ingredients, except for the pecans and chocolate, in a saucepan. Heat over medium heat, until it begins to bubble. Remove from the heat and add in your pecans and mix well.
  • Once the shortbread is cooked, top with the pecan mixture and spread out evenly. Bake for 5-10 minutes, or until it continues to bubble. Do not overbake, or it will be dry. Remove from the oven and let cool for 5 minutes, before adding half the chocolate chips on top. Let the chocolate pecan pie bars cool completely.
  • Once cool, melt the remaining chocolate and drizzle over the top. Refrigerate for at least an hour, before slicing into bars.

Notes

  • To store. Store chocolate chip pecan pie bars in a sealed container. They will keep fresh in the fridge for at least 2 weeks.
  • To freeze. Freezing chocolate pecan pie bars is fantastic for quick grab-and-go dessert bars whenever the sweet tooth strikes. Wrap each bar in parchment paper and place it in a ziplock bag. Frozen chocolate pecan pie bars will keep for at least 6 months.
  • To thaw. Thaw the pecan bars at room temperature or in the fridge overnight. 

Nutrition

Serving: 1Bar | Calories: 195kcal | Carbohydrates: 7g | Protein: 4g | Fat: 19g | Potassium: 4mg | Fiber: 4g | Vitamin A: 4% | Vitamin C: 4% | Calcium: 4% | Iron: 4%
Connect with me below-

Facebook - /thebigmansworld
Pinterest - /thebigmansworld
Instagram - @thebigmansworld
Twitter - @thebigmansworld
Bloglovin - thebigmansworld
Email - [email protected]
Snapchat - thebigmansworld

YOU MAY ALSO LIKE

Comments

Have a comment? Go for it!