These Keto Pecan Pie Bars have all the flavors of a classic pecan pie in an easy bar form. A delicious low carb dessert made with just a few gluten free ingredients without the hassle of rolling out pie dough!
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EASY FALL DESSERT
When it comes to the best Thanksgiving desserts, Pumpkin Pie, Apple Pie and Pecan Pie are a holiday must-make. Not a fan of making pie dough from scratch? These Keto Pecan Pie Bars are super easy to make without all the work of making an actual pie crust.
WHY YOU’LL LOVE THIS LOW CARB DESSERT:
These low carb pecan pie bars are easy to transport making them perfect for fall, Thanksgiving and all your holiday parties.
Plus, sugar free pecan pie bars are made with a few simple ingredients you probably already have in your pantry. Especially if you are already following a low carb keto diet. They are also gluten-free, grain-free, paleo, vegan and diabetic-friendly.
INGREDIENTS YOU NEED TO MAKE PALEO PECAN PIE BARS:
ALMOND FLOUR CRUST BASE:
This gluten-free pie base recipe is an easier shortcut from our low carb pecan pie recipe. We omitted the eggs making the paleo crust vegan but still kept the combination of superfine blanched almond flour and coconut flour since we think it creates a nice and light texture along with rich and nutty taste.
- ghee, grass-fed butter OR refined coconut oil for vegan
- sugar-free maple syrup (such as Lakanto)
- vanilla extract
- super-fine blanched almond flour
- coconut flour
PALEO PECAN PIE TOPPING:
The sticky pecan topping of these low carb pecan bars is very similar to the filling of a delicious pecan pie. To get that rich and nutty caramel low carb pecan pie filling, we’re going to use a combination of:
- ghee, grass-fed butter OR refined coconut oil for vegan
- sugar-free maple syrup (such as Lakanto)
- Lakanto golden monkfruit sweetener – our preferred low carb sweetener for this pecan pie recipe but you can also use golden Swerve or erythritol if you prefer
- tahini OR pecan butter
- vanilla extract
- fine sea salt
HOW TO MAKE KETO PECAN PIE BARS
- MAKE THE the almond flour crust: Preheat oven to 350° and line an 8×8 pan with parchment paper leaving a slight overhang.
- Set aside.
In a large bowl, combine the coconut oil, sugar-free maple syrup and vanilla until smooth. Sift in the almond flour and coconut flour and mix until dough forms and comes together.
- PRESS MIXTURE into an 8×8 inch loaf pan lined with parchment paper. Bake in preheated oven at 350 F for 11-14 minutes or until the crust is golden. Remove from oven and set aside to cool.
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- MEANWHILE MAKE THE FILLING: In a medium saucepan over medium-low heat, add the ghee, tahini, sugar-free maple syrup & golden monk fruit sweetener and whisk until combined.
Bring to a low boil and let simmer for 1-2 minutes until the mixture thickens, while continuously whisking to avoid burning.
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- Remove from heat and allow to cool slightly. Stir in vanilla, salt and finally the pecans.
- Spread mixture evenly over cooled crust.
- BAKE the bars at 350 F for 20-25 minutes, or until the top is set and golden.
- Allow to cool completely before cutting. You can store the pan in the freezer to cool faster. If making ahead, wrap and store in the refrigerator for up to 2 days.
CAN I MAKE KETO PECAN PIE BARS AHEAD OF TIME?
Yes, low carb pecan pie bars are the perfect make ahead dessert. You can make the base in advance and freeze it in an 8×8 square baking pan for when you’re ready to bake. You can also make the filling a day or two ahead and store it in the refrigerator in an airtight container. Once you’re ready to assemble, you can reheat the filling over low heat and then pour it into the pre-baked keto pie crust base.
CAN I FREEZE KETO PECAN PIE BARS?
Yes, I always make my sugar free pecan pie bars ahead of time and freeze them. Simply wrap with foil or plastic wrap and store it in the freezer for up to 2 months.
When you’re ready to reheat, remove from freezer and thaw in the fridge overnight.
HOW MANY CARBS IN THESE VEGAN PECAN PIE BARS?
The nutritional info is for 1 Keto Pecan Pie Bar:
- 189 Calories
- 2g Net Carbs = 5g Total Carbs – 3g Fiber
- 22g Fat
- 5g Protein
- 2g Sugar
More low carb recipes:
These Keto Pecan Pie Bars have all the flavors of a classic pecan pie in an easy bar form. A delicious low carb dessert made with just a few gluten free ingredients without the hassle of rolling out pie dough!
- 1/3 cup ghee , grass-fed butter OR refined coconut oil for vegan, softened
- 1/4 cup sugar-free maple syrup (such as Lakanto) OR pure maple syrup for paleo
- 1 tsp pure vanilla extract
- 2 cups super fine blanched almond flour , plus more as needed
- 3 tablespoons coconut flour
- 1/4 cup ghee , grass-fed butter OR refined coconut oil for
- 1/2 cup tahini OR pecan butter
- 3 tablespoons sugar-free maple syrup (such as Lakanto) OR pure maple syrup for paleo
- 1/3 cup golden monk fruit sweetener OR coconut sugar for paleo
- 1 teaspoon pure vanilla extract
- 1/78 teaspoon fine sea salt
- 2 cups roughly chopped pecans , plus more for topping if desired
Preheat oven to 350° and line an 8x8 pan with parchment paper leaving a slight overhang. Set aside.
In a large bowl, combine the coconut oil, sugar-free maple syrup and vanilla until smooth. Sift in the almond flour and coconut flour and mix until dough forms and comes together.
Press into the bottom of the lined pan and bake for 11-13 minutes or until golden. Remove from oven and allow to cool slightly.
In a medium saucepan over medium-low heat, add the ghee, tahini, sugar-free maple syrup & golden monk fruit sweetener and whisk until combined.
Bring to a low boil and let simmer for 1-2 minutes until the mixture thickens, while continuously whisking to avoid burning. Remove from heat and allow to cool slightly.
Stir in vanilla, salt and finally the pecans/Spread mixture evenly over cooled crust.
Bake the bars at 350 F for 20-25 minutes, or until the top is set and golden.
Allow to cool completely before cutting. You can store the pan in the freezer to cool faster. If making ahead, wrap and store in the refrigerator for up to 2 days.
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