Best Keto Pecan Pie Bars

These Keto pecan pie bars have a thick and buttery shortbread base, layered with toasted pecans and a salted caramel mixture. Keto pie recipes come in all shapes and sizes and can be daunting to prepare, but these are so easy to make in one pan and simply sliced to your serving preference. Deliciously sweet and gooey, no one will guess this Keto pie is gluten-free and low carb! Best served with whipped cream or a scoop of Keto ice cream or equally as a side to a big cup of tea!

Can I adapt the recipe for different diets?

If you are allergic to almonds or tree nuts, substitute the almond flour 1:1 with sunflower seed flour, which can be store-bought or made at home by gently pulsing whole sunflower seeds in a food processor or blender. Be careful not to over blend as you will then get sunflower butter! Replace the almond butter with tahini or any seed butter of choice, or just leave it out.

To make these Keto pecan bars dairy-free and vegan, substitute the butter for coconut oil.

What if I cannot find Keto maple syrup?

Use any Keto syrup and add maple flavoring to taste. You can also make Keto maple syrup by dissolving 2 cups water, 1 teaspoon xanthan gum, 2/3 cup granulated sweetener of choice like erythritol, 1/4 teaspoon sea salt, 1 tablespoon maple extract, and 1 teaspoon vanilla extract in a saucepan over medium heat. Bring to a gentle simmer and keep stirring/ whisking until all the sugar has dissolved and thickens to the consistency of maple syrup, about 10 minutes. The syrup will continue to thicken as it cools. Keep in an air-tight jar and store in the fridge.

How to store these Keto pecan pie bars?

Store them in the fridge in an airtight container for up to 2 weeks. Alternatively, place them in the freezer and store them for up to 6 months. When ready to eat, simply thaw for 10-15 minutes at room temperature or reheat in the oven before serving.

Net Carbs

2.1 g
Fiber

3.5 g
Total Carbs

5.6 g
Protein

3 g
Fats

18.1 g

190 cals

Quantity

Serving Size

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Almond flour

0.5 cup
Coconut flour

0.5 cup
Keto Maple Syrup

6 tbsp
Unsalted butter

8 tbsp
Salt, sea salt

0.5 tsp
Vanilla extract

2 tsp
Pecans, raw

1 cup
Erythritol Granulated

0.33 cup
Almond butter, unsalted

2 tbsp
Cinnamon, ground

1 tsp

Step 1

Preheat the oven to 350F/180C. Line a 7x5-inch pan with baking paper and set aside. If you only have a 8x8-inch square pan, or larger, it will be worth doubling the recipe to avoid too thin layers. Add the almond flour, coconut flour, 4 tablespoons unsalted butter, 2 tablespoons Keto maple syrup, 1 teaspoon vanilla extract, and ¼ teaspoon sea salt to a large bowl. Use your hands to combine thoroughly until it comes together to form a ball.
Step 2

Place the dough into the baking pan, use your hands to press firmly down into an even layer. Use a fork to prick a few holes into the base. Bake in the center of the oven for 12-15 minutes or until golden and crisp. The thicker the base, the longer it will take to bake. Remove from the oven and allow to cool.
Step 3

Prepare the pecan layer. In a small pan, on medium heat, add the pecans and toast for a few minutes, tossing the pan every so often so they do not burn. Add in ⅓ cup granulated erythritol, 4 tablespoons butter, 4 tablespoons Keto maple syrup, 2 tablespoons almond butter, 1 teaspoon vanilla extract, cinnamon, and 1/4 teaspoon sea salt. Bring to a gentle simmer until the sweetener has melted and the mixture begins to bubble and thicken to a caramel, about 8-10 minutes.
Step 4

Pour and spread the pecan caramel mixture over the shortbread crust. Bake for an extra 5 minutes until the topping just begins to bubble. Remove from the oven and set aside to fully cool at room temperature. Place in the fridge for an hour to firm up, before slicing and serving.