The Ultimate Keto Pecan Pie Bars: Gooey, Sugar-Free, and Irresistible!
Looking for a truly special dessert for the holidays or a cozy weekend treat that won’t spike your blood sugar? Look no further than these amazing Keto Pecan Pie Bars. They are sweet, gooey pecan perfection! This is one of my absolute favorite holiday treats, giving traditional pecan pie some serious competition. One bite and you’ll instantly see why they have remained a reader favorite for years. After all, nobody should ever have to go without such deliciousness in their life—especially when living a low-carb lifestyle.
- For the Crust:
- 1 ¼ cups (135 g) almond flour
- ¼ cup (45.5 g) granular sweetener (erythritol-based)
- ¼ tsp salt
- ¼ cup (56.75 g) butter, melted
- For the Pecan Pie Filling:
- ¼ cup (56.75 g) butter
- ¼ cup (45.5 g) brown sugar replacement
- ¼ cup (45.5 g) allulose
- ¼ cup (59.15 ml) heavy whipping cream
- 2 large eggs
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 ½ cups (148.5 g) pecans, chopped
- ¼ cup (45 g) sugar-free chocolate chips (optional)
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- 01
Prepare the Crust: Preheat your oven to 325°F (165°C) and lightly grease a 9-inch square metal baking pan. In a large bowl, whisk together the almond flour, granular sweetener, and salt. Stir in the melted butter until completely combined.
- 02
Par-Bake: Press the mixture evenly into the bottom of the prepared pan. Bake for 10 to 12 minutes until the edges just begin to turn golden. Remove from the oven and let cool slightly.
- 03
Make the Caramel Sauce: In a medium saucepan over medium heat, combine the butter, brown sugar replacement, and allulose. Bring to a boil and cook for 2 to 3 minutes, keeping a close eye on it so it doesn't burn. Remove from heat and carefully pour in the heavy cream (the mixture will bubble vigorously). Set aside to cool to lukewarm.
- 04
Add Eggs: Once the caramel sauce has cooled down, whisk in the eggs, vanilla extract, and salt until smooth.
- 05
Assemble & Bake: Scatter the chopped pecans and optional chocolate chips evenly over the pre-baked crust. Pour the caramel-egg filling directly over the top. Bake for 20 to 25 minutes, until the filling is mostly set but still jiggles slightly when the pan is gently shaken.
- 06
Cool & Slice: Remove from the oven and let cool completely for about 30 minutes before slicing into neat bars.
- 07
Tips for Success:
- 08
Pan Choice: For the best crust texture and even baking, use a metal baking pan rather than glass or ceramic.
- 09
Sweetener Blend: Using a mix of erythritol (for a firm crust) and allulose/brown sugar substitute (for a gooey caramel filling) yields the best authentic texture.
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Creamy smoothies & satisfying snacks · Full macros · Under 5g net carbs each
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