Name: Keto Pecan Pie Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9 servings
Cuisine: American
Ingredients: 1 ½ cups almond flour; ¼ cup powdered erythritol (or preferred keto sweetener), divided; ¼ teaspoon salt; ⅓ cup unsalted butter, melted (plus extra for greasing); 2 large eggs; 1 teaspoon vanilla extract; ½ cup sugar-free maple syrup; 2 tablespoon butter, melted (for filling); 1 ½ cups chopped pecans (plus a handful of pecan halves for decorating)

If you adore rich, buttery pecan pie but want to stay committed to your low-carb lifestyle, these Keto Pecan Pie Bars are a total game-changer! They're absolutely irresistible: think gooey caramelized pecan topping over a tender shortbread crust-without a hint of sugar spike.

This recipe is shockingly easy, comes together quickly, and captures every bit of decadent flavor you crave in a classic southern treat. It's a must-try for anyone who wants all the holiday comfort with none of the carb guilt.

Perfect for potlucks, festive gatherings, or just when you're craving a sweet treat that won't set back your goals. Trust me, even non-keto friends will be reaching for seconds!

A tray of gooey, golden keto pecan pie bars with pecan halves on top

Why You'll Love This Recipe

Delivers all the classic, gooey pecan pie flavor in a keto-friendly package
Ready from scratch in under an hour-perfect for last-minute gatherings
Easy to make with everyday keto pantry staples
Naturally gluten-free and sugar free, so everyone can enjoy a guiltless slice

Key Ingredients for Keto Pecan Pie Bars

See recipe card below for full list of measurements, ingredients, and instructions.

Almond Flour

Almond flour is the keto baker's best friend! It creates a beautifully tender shortbread crust that boasts a subtle nuttiness, perfectly complementing the pecan topping. Make sure to use finely ground, blanched almond flour for the smoothest texture. If you only have almond meal, you can substitute it, but anticipate a coarser crumb.

Unsalted Butter

Butter is the magic that holds both the crust and filling together, imparting rich flavor and melt-in-your-mouth appeal. Use unsalted butter so you can control the saltiness of the final bars. For a dairy-free twist, coconut oil works but will slightly alter the flavor and firmness.

Sugar-Free Sweetener

To keep these bars low carb, a granulated sweetener like erythritol (or a blend such as Swerve) is key. It provides just the right amount of sweetness without spiking your blood sugar. You can also try allulose if you prefer a less "cooling" aftertaste-or monk fruit for a more natural kick.

Chopped Pecans

The all-star of this dessert! Chopped pecans infuse every bite with irresistible crunch and toasty, buttery flavor. Use fresh pecans for the best flavor-lightly toasting them beforehand brings out even more depth. Walnuts can be swapped in a pinch, but pecans are classic.

Sugar-Free Maple Syrup

This syrup brings that iconic caramel pecan pie flavor-minus the carbs! Look for a keto-friendly version sweetened with monk fruit or erythritol. If you can't find it, you could use sugar-free honey for a twist, but it will slightly alter the texture.

Instructions for Keto Pecan Pie Bars

See recipe card below for full list of measurements, ingredients, and instructions.

Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and lightly grease the sides-this makes it super easy to lift out your bars later.

Mix and Bake the Shortbread Crust

In a large mixing bowl, combine almond flour, half of the erythritol, and salt. Stir in the melted butter until a soft dough forms. Press this mixture evenly into your prepared pan, using your fingers or the back of a spoon to create a compact, even base. Bake for 10-12 minutes until just barely golden. Set aside to cool slightly while you prepare the filling.

Whisk Up the Pecan Filling

In a fresh bowl, whisk together eggs, the remaining erythritol, vanilla extract, sugar-free maple syrup, and melted butter until fully combined. Stir in the chopped pecans so they're coated in the luscious mixture.

Pour and Bake

Pour the pecan filling evenly over the warm, par-baked crust. Sprinkle the top with a few pecan halves for extra flair if you like. Bake for 18-20 minutes, or until the filling is set and just begins to brown around the edges-don't overbake!

Cool, Slice, and Serve

Let your bars cool completely in the pan to firm up (pop them in the fridge to speed things up). Once cooled, lift them out using the parchment paper, slice into nine bars, and enjoy!

Recipe Variations

Chocolate Lovers' Keto Bars

Craving more decadence? Sprinkle a handful of sugar-free chocolate chips over the pecan filling right before baking. The chocolate will melt into gooey pockets for a double-indulgent twist.

Dairy-Free Adaptation

Swap the butter for coconut oil in both the crust and filling. You'll get a delicious coconut note and a dairy-free treat that still satisfies. Just note: the crust will be slightly more delicate!

Maple-Free Option

If you don't have sugar-free maple syrup, use a blend of sugar-free honey and a few drops of maple extract. It keeps the classic flavor but is perfect for syrup emergencies!

Walnut Variation

Pecans are traditional, but walnuts are a great substitute. Try mixing half walnuts and half pecans for a unique, nutty twist.

Add a Touch of Spice

For cozy, holiday vibes, add a pinch of cinnamon or nutmeg to the filling. It brings warm depth and turns these bars into pure autumn bliss!

Serving Suggestions

Serve your Keto Pecan Pie Bars on a pretty platter topped with a dollop of freshly whipped cream or a scoop of keto vanilla ice cream. Pair them with fresh berries or your favorite coffee or tea for a Southern-inspired dessert spread that feels truly special.

Storage and Reheating

Store leftover pecan pie bars in an airtight container in the refrigerator for up to 5 days. To reheat, simply let them come to room temperature for 20 minutes or microwave for 10-15 seconds. These bars also freeze well: wrap individually and pop in a zip-top bag for up to 2 months. Thaw overnight in the fridge before serving.

Frequently Asked Questions About Keto Pecan Pie Bars (FAQ)

Q: Can I make these bars ahead of time?

A: Absolutely! These bars actually taste even better the next day as the flavors meld. Prepare, cool, and store in the fridge until you're ready to enjoy.

Q: What’s the best sweetener to use for these bars?

A: Erythritol or a blend like Swerve works well. Allulose is another great option for a softer, no-cooling-result. Whatever you choose, avoid liquid sweeteners in the crust to keep it crisp.

Q: Can I replace almond flour with coconut flour?

A: Almond flour is best for texture, but if you must use coconut flour, use only ½ cup and increase the eggs in the crust for binding. Expect a more dense and slightly drier base.

Baking these Keto Pecan Pie Bars is a surefire way to wow your friends and family-keto or not! The rich, gooey layers and buttery crust are sure to become a fast favorite. Give this recipe a try and don't forget to drop a comment or rating to let me know how you liked it!

★★★★★ 4.80 from 176 ratings