Ready for more keto dessert recipes? Try my keto ice cream bars, keto bark, and keto peanut butter bars next. 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.
Why I love this recipe
Perfect for sharing. Bars are smaller and easier to manage, meaning you can feed more hungry people with no added effort. Addictive texture. The gooey caramel, crunchy pecans, and flaky crust pair perfectly together. Easy to make in advance. These bars can be made up to three days in advance and still taste fresh! Diet-friendly. They’re naturally gluten free, egg free, and easy to make dairy free!
Ingredients needed
Coconut flour. My preferred alternative flour for giving the crust a thick, crumbly, cakey texture. I tested this recipe with almond flour, and 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 will bind the crust, give it a ‘buttery’ flavor, and be 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 a different brand. Vanilla extract. A must in baked goods! Salt. Just a pinch to balance the other ingredients.
How to make keto pecan pie bars
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. 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 becomes bubbly, add the pecans and cook for one 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 the pecan bars are overbaked, the caramel will become chewy, and the crust will be too crumbly. Only bake the bars for a few minutes 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, quickly dry it, and then slice. You’ll have to repeat this between each slice, but you’ll get smooth, even cuts.
Storage instructions
To store: 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 you’ll love
Keto lemon bars Keto chocolate crunch bars Keto brownies Keto pumpkin bars
