🥧 Keto Pecan Pie Bars

These Keto Pecan Pie Bars have a buttery shortbread crust and a rich, gooey pecan filling—just like classic pecan pie, but completely low-carb and sugar-free. They’re perfect for holidays, meal prep desserts, or whenever you’re craving something sweet without breaking ketosis.

Each bite is loaded with toasted pecans, caramel-like filling, and a melt-in-your-mouth almond flour crust. Best of all? They’re surprisingly easy to make.

🛒 Ingredients

For the Keto Shortbread Crust:

• 2 cups almond flour (fine, blanched)

• 1/3 cup powdered erythritol or monk fruit sweetener

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, melted

• 1 teaspoon vanilla extract

For the Pecan Filling:

• 1 1/2 cups chopped pecans (lightly toasted for extra flavor)

• 1/2 cup granulated erythritol or monk fruit sweetener

• 1/4 cup brown sugar substitute (for caramel flavor)

• 1/2 cup heavy cream

• 1/3 cup unsalted butter

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

🥣 Instructions

Step 1: Prepare the Pan

1. Preheat your oven to 350°F (175°C).

2. Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.

Step 2: Make the Shortbread Crust

1. In a mixing bowl, combine almond flour, powdered sweetener, and salt.

2. Add melted butter and vanilla extract.

3. Mix until a soft dough forms.

4. Press the dough evenly into the bottom of the prepared pan.

5. Bake for 10–12 minutes, or until lightly golden.

6. Remove and let it cool slightly while preparing the filling.

💡 Tip: If the crust puffs while baking, gently press it down with the back of a spoon.

Step 3: Toast the Pecans (Optional but Recommended)

• Spread pecans on a baking sheet and toast at 350°F for 5–7 minutes until fragrant.

• Let cool before adding to the filling.

Step 4: Make the Gooey Pecan Filling

1. In a saucepan over medium heat, combine butter, heavy cream, granulated sweetener, and brown sugar substitute.

2. Stir continuously until butter melts and mixture begins to gently bubble (about 3–4 minutes).

3. Remove from heat and let cool for 5 minutes.

4. Whisk in eggs, vanilla extract, and salt until smooth.

5. Fold in the toasted pecans.

Step 5: Assemble & Bake

1. Pour the pecan filling over the pre-baked crust.

2. Spread evenly with a spatula.

3. Bake for 20–25 minutes, or until the center is set but slightly jiggly.

⚠️ Do not overbake — the filling will firm up as it cools.

Step 6: Cool Completely

• Allow bars to cool at room temperature for 1 hour.

• Refrigerate for at least 2 hours before slicing.

• Use a sharp knife and wipe between cuts for clean slices.

🧮 Nutrition (Approximate Per Bar – Makes 16)

• Calories: 210

• Fat: 20g

• Net Carbs: 3g

• Protein: 5g

(Nutrition varies based on ingredients used.)

🧊 Storage Tips

• Store in an airtight container in the refrigerator for up to 5 days.

• Freeze for up to 2 months. Thaw overnight in the fridge.

🔥 Pro Tips for Perfect Keto Pecan Bars

✔ Use fine almond flour (not almond meal) for a smooth crust.
✔ Let the filling cool slightly before adding eggs to prevent scrambling.
✔ For extra flavor, add 1/2 teaspoon cinnamon or a splash of sugar-free maple extract.
✔ Sprinkle flaky sea salt on top for a sweet-salty twist.

🥄 Serving Ideas

• Serve chilled for firmer bars

• Slightly warm and top with keto whipped cream

• Drizzle with sugar-free caramel sauce