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    Home » Dessert » Keto Pecan Pie Bars

    Keto Pecan Pie Bars

    Published: Aug 9, 2020 by Wendy Polisi Modified: Nov 22, 2022 · 652 words. · About 4 minutes to read this article.

    • 619
    Jump to Recipe Print Recipe

    Keto Pecan Pie Bars are absolutely magical! This dreamy treat conjures up memories of holiday pecan pie, without all the fuss that comes with rolling out a pie crust. They are sweet, nutty, and oh so satisfying.

    Side Photo of three stacked keto pecan pie bars with another stack of pecan bars behind it.

    Growing up in the South, pecan pie was a part of every holiday celebration I remember. It is no surprise that it came to be my favorite.

    These Keto Pecan Pie Bars tip their had to the deliciousness I grew up on, but with a fraction of the carbs.

    They are delicious all on their own, but for a special occasion gently re-warm and served with Keto Vanilla Ice Cream. It is pure bliss!

    Storing and Freezing

    These pecan bars will keep for about 2 weeks in a sealed container in the refrigerator.

    You can freeze them for 3 months. To freeze, allow them to cool completely and then freeze on a parchment-lined baking sheet. Once they are frozen hard, transfer to a freezer-safe container.

    Bring to room temperature before serving. If desired, you can warm them for about 10 seconds in the microwave.

    Tips & Tricks

    I recommend toasting the pecans before using them because it brings out a richness of flavor. To do this, cook them in a 350° F oven for about 7 minutes.
    Don't be tempted to cut these before they are thoroughly cooled. If you do, they will fall apart. I know waiting is hard, but I am speaking from experience here.

    How to Make Keto Pecan Pie Bars

    First, start by preheating your oven and lining your pan with parchment paper. You want the parchment paper to overlap the pan's sides so that you can easily lift the bars out.

    Photo of the a nut based crust in a parchment lined square pan.

    Mix the almond flour and swerve in the bowl of a stand mixer. Add the butter and vanilla and beat until the mixture comes together - about three minutes.

    Transfer the mixture to the prepared pan and press it into the bottom. Bake for 15 minutes.

    Photo of a saucepan with a mixture of keto brown sugar and maple syrup in it.

    Meanwhile, combine the butter, brown sugar substitute, and maple syrup in a saucepan. Cook for 5 minutes, until the mixture is thick and bubbly.

    Photo of the filling for Keto Pecan Bars in a saucepan with a spoon.

    Allow to cool completely before cutting.

    Overhead photo of keto pecan bars on a wire cooling rack.

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    If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see all my delicious recipes.
    Overhead photo of a white marble board with keto pecan pie bars on it.
    Overhead photo of keto pecan pie bars on a white marble board.
    Print Recipe

    Keto Pecan Pie Bars

    These Keto Pecan Pie Bars are good down to their last grain-free bite! Sweet, nutty, and so satisfying!
    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Course: Dessert
    Cuisine: American
    Keyword: Pecans
    Servings: 16
    Calories: 330.49kcal
    Author: Wendy Polisi
    As an Amazon Associate I earn from qualified sales.

    Ingredients

    Crust

    • 2 cups finely ground blanched almond flour
    • 3 tablespoons Swerve confectioners or sweetener of choice
    • 10 tablespoons cold butter cut into cubes
    • 2 teaspoons vanilla extract

    Filling

    • ½ cup butter
    • 1 cup brown sugar substitute such as Surkin Gold or Swerve
    • ½ cup maple syrup substitute such as Choc Zero or Rx Sugar
    • 2 tablespoons heavy cream
    • 2 teaspoons vanilla
    • 3 cups pecans roughly chopped

    Instructions

    Crust

    • Preheat the oven to 350 ° F. Line an 8 x 8 pan with parchment paper, allowing the parchment paper to overlap the sides.
    • In the bowl of a stand mixer, stir together the almond flour and sweetener. Add the butter and vanilla and beat until the mixture comes together, about 3 or 4 minutes. Press into the prepared pan. Bake for 15 minutes.

    Filling

    • Meanwhile, combine the butter, brown sugar substitute, and maple syrup in a saucepan over medium high heat.
    • Cook for 5 minutes, until the butter is melted and the mixture is thick and bubbly. Stir in the heavy cream, vanilla, and pecans. Pour the mixture over the crust and bake for 25 minutes.
    • Allow to cool completely before cutting. Leftovers may be stored in a sealed container for up to 5 days.

    Notes

    Nutritional information does not include the sugar alcohols in the sweeteners.

    Nutrition

    Calories: 330.49kcal | Carbohydrates: 5.8g | Protein: 4.85g | Fat: 33.78g | Saturated Fat: 7.17g | Cholesterol: 17.82mg | Sodium: 133.96mg | Potassium: 79.78mg | Fiber: 3.27g | Sugar: 1.36g | Vitamin A: 528.22IU | Vitamin C: 0.2mg | Calcium: 47.94mg | Iron: 1mg
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    Welcome

    I'm Wendy and I'm here to show you just how delicious a low carb, gluten free and keto diet can be! You are just as likely to find me obsessing over all things cheesy as you are getting excited by a full produce drawer. I'm a mom to three, obsessive planner and roller coasters are my happy place. Let's dig deeper →

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