Keto Pecan Pie Bars
A delicious, low-carb twist on a classic dessert. These Keto Pecan Pie Bars are the perfect treat for the holidays, featuring a buttery almond flour crust and a rich, toasted pecan topping.
Equipment
- 9x9 Baking Dish
- Food Processor
- Saucepan
Ingredients
Crust
- 1 1/2 cups super fine almond flour
- 1/3 cup monk fruit/allulose powdered sweetener
- 1/3 cup butter, melted
- 1/2 tsp vanilla extract
Topping
- 2 1/2 cups pecan halves
- 1/4 cup brown monk fruit/allulose sweetener
- 1/4 cup monk fruit/allulose powdered sweetener
- 1/2 cup butter
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/8 tsp ground cinnamon
Instructions
- Preheat your oven to 325°F. Spread pecans on a parchment-lined baking sheet. Toast for 7-8 minutes until fragrant and lightly golden. Let cool slightly, then chop roughly (leave some whole). Set aside in a mixing bowl.
- While pecans toast, make the crust: combine almond flour, 1/3 cup powdered sweetener, 1/3 cup melted butter, and 1/2 teaspoon vanilla in a food processor. Blend until well combined. Press mixture evenly into a 9x9 baking dish lined with parchment paper. Bake for 15 minutes until lightly golden.
- For the topping: in a saucepan over medium-low heat, combine 1/2 cup butter, 1/4 cup brown sweetener, and 1/4 cup powdered sweetener. Simmer for 2 minutes. Stir in the heavy cream and simmer another 5 minutes. Remove from heat, then whisk in 1 teaspoon vanilla and cinnamon.
- Pour the warm topping over the toasted pecans in the bowl. Toss well to coat. Spread this mixture evenly over the baked crust. Bake for 20 minutes.
- Let cool completely at room temperature, then refrigerate for at least 1-2 hours until fully set. Cut into bars and serve.
Notes
Nutritional Information (Per serving): Calories: 378, Total Carbs: 8g, Net Carbs: 4g, Fats: 38g, Protein: 6g.
