Keto Pecan Pie Bars
This post may contain affiliate links. See my disclosure policy.
These keto pecan pie bars feature a thick and buttery shortbread base with a gooey, crunchy pecan caramel topping. They’re pure decadence and only 2 grams of net carbs!
Why I love this recipe
Come the holiday season, my family swarms the dessert table for keto pumpkin pie. Meanwhile, I patiently wait for my chance to snag some low carb pecan pie bars!
Inspired by my keto pecan pie, I wanted to make a more convenient bar version. The sweet caramel flavor, buttery shortbread crust, and crunchy pecans remain the same, as does the extremely low carb count. Here’s why I love it:
- Easy to make in advance. You can make these bars up to three days in advance, and they still taste fresh. I just bring them to room temperature before serving.
- Perfect for sharing. Have you ever tried to cut a pie into more than 8 slices? It’s not pretty. Bars, on the other hand, are easy to slice and serve.
★★★★★ REVIEW
“These were the best keto pecan pie bars recipe I’ve ever made!“ – Olga
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Coconut flour. My preferred alternative flour for a thick, crumbly, cakey crust. I tested this recipe with almond flour, and it kind of was a little gritty, so I strongly preferred the coconut version.
- Keto maple syrup. Provides sweetness and binds the shortbread base. I prefer to make my own, but store-bought also works.
- Coconut oil OR butter. This binds the crust, adds a ‘buttery’ flavor, and serves as the base for the caramel sauce. Use refined coconut oil for zero coconut flavor.
- Pecans. I purchased whole pecans (which are cheaper) and roughly chop them myself.
- Granulated sweetener. I used Swerve brown sugar substitute, but you can also make my keto brown sugar or use allulose.
- Vanilla extract. A touch of vanilla elevates the other flavors.
- Salt. Just a pinch to balance the sweet ingredients.
How to make keto pecan pie bars
Step 1- Prep. Preheat the oven to 180C/350F and line an 8×8-inch baking dish with parchment paper.
Step 2- Make the crust. Mix the flour, syrup, and coconut oil in a large bowl until crumbly but firm. Transfer to the lined baking pan and press into it. Bake for 10-12 minutes, until golden.
Step 3- Make the pecan topping. In a small saucepan over medium heat, heat the syrup, coconut oil, sweetener, vanilla, and salt. Stir until the sweetener dissolves. Once the mixture bubbles, add the pecans and cook for 1 minute.
Step 4- Add the topping. Remove the pan from the oven and pour the caramel mixture on top. Spread into an even layer and bake for 5 minutes or until the topping bubbles.
Step 5- Cool, chill, and slice. Remove the bars from the oven and allow them to cool completely. Once cool, refrigerate for an hour, then slice into bars.
Arman’s recipe tips
- Try not to overbake the bars. If you overbake the pecan bars, the caramel will become chewy, and the crust will be too crumbly. Bake the bars only until the caramel bubbles.
- Be patient. The bars will be pretty gooey when they come out of the oven, and they’ll need that hour in the fridge to firm up, so don’t skip that step!
- Use a sharp, slightly wet knife to cut the bars. I like to run my knife under hot water, dry it quickly, and then slice. Repeat this between each slice for smooth, even cuts.
Storage and make-ahead instructions
To store/make ahead: Place the leftover bars in an airtight container in the refrigerator for up to two weeks.
To freeze: Wrap the leftover bars in parchment paper, then place them in a freezer-safe container and freeze them for up to six months. Let the bars thaw in the fridge overnight.
More holiday keto desserts
Keto Pecan Pie Bars
Ingredients
For the shortbread crust
- 1 cup coconut flour
- 3 tablespoon keto maple syrup See post for substitutions
- 1/3 cup coconut oil can substitute it for butter
For the gooey pecan topping
- 1/2 cup coconut oil
- 5 tablespoon keto maple syrup
- 2/3 cup allulose
- 1/4 teaspoon salt
- 2 cups pecans
Instructions
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a large mixing bowl, combine your coconut flour, syrup and coconut oil (or butter) and mix well, until crumbly but firm. Transfer to the lined baking pan and press into it. Bake for 10-12 minutes, until golden.
- While the shortbread is baking, prepare your pecan topping.
- In a small saucepan, on medium heat, heat up the syrup, coconut oil, allulose, and salt. Once the granulated sweetener has become liquid and the mixture begins to bubble, add the pecans and continue cooking for one minute, before removing the from heat.
- Remove the shortbread from the oven and top with the pecan caramel mixture, and spread out to cover the entire shortbread. Bake for an extra 5 minutes, until the topping just begins to bubble- Do not overbake or it will dry out.
- Remove the pecan pie bars from the oven and allow to cool completely. Once cool, refrigerate for an hour, to firm up. Slice into bars.
Great taste. VERY EASY to make. VERY QUICK to make also.
these were the best keto pecan pie bars recipe I’ve ever made!
Love to hear that!
Thank you for this yummy recipe
Is there perhaps a substitute for allulose?
You could try monk fruit sweetener but you might not need quite as much. Just be aware that it might not brown/caramelize quite like allulose either.
These are great. A lot like pecan pie, but easier to eat.
My whole family loves them. I’ve even taken them to potluck dinners and they were a hit.
Really like your recipes! They are simple and healthy! Thank you ! Happy cooking ! 😋
Have made this twice – second time on demand! The timing on the instructions is perfect. After it has cooled I have to leave it in the fridge for several hours until it sets up properly enough to slice into bars, although we tend to have it as a dessert with a little pouring cream. I also only use 1/2 cup of granulated sweetener (I use brown natvia). BTW the directions refer to vanilla but this is not listed in the ingredients list. Thank you for a delicious recipe!
I see vanilla extract in the top list for the filling but not on the recipe itself.
1/2 teaspoon
Could you use Swerve brown sugar instead of regular Swerve?
I don’t see why not!
Wonderful! I am a diabetic and am so happy that I can eat something sweet. Thanks. A lot. Good job
Another fabulous recipe! My house smells like pecan pie! I love making your baked goods!
I am writing the recipe down and then I went and looked at the comments and saw that someone asked about how much vanilla and you gave an answer. I went back and checked there was no vanilla required for this recipe, am I missing something? Thanks
Yummy Yummy dude your awesome!! Love this recipe, so does my kids.. I have a horrible sweet tooth even on Keto and I love all your deserts.. Keep em comin!!
Amazing. Quite possibly my favorite keto dessert. I made it the third time in 8×10 pan and doubled everything. So good.
Can I use almond flour instead of coconut flour and if so, is it the same amount?
Nope! Won’t work.
I made this for Christmas dessert and NO ONE believed it was sugar free. Even my husband asked if I accidentally used real sugar. An amazing recipe. Thank you!
These are OUTSTANDING. Thank you! Bought my keto maple syrup on Amazon just to make these. Loved by non keto people as well. THANK YOU.
I’m unable to get the ChocoZero brand where I live. Would you recommend Lakanto’s maple syrup for this recipe instead?
I don’t see why not 🙂