Keto Pecan Pie Bars | Low-Carb Holiday Dessert

Why You’ll Love This Recipe

Keto pecan pie bars offer all the indulgence of classic pecan pie while keeping carbohydrates low and flavours rich. These bars deliver that iconic caramel-toasted pecan aroma with a buttery base that stays pleasantly firm. When I first experimented with this recipe, I tried swapping part of the butter for coconut oil, and it surprisingly added a light, nutty aroma that paired beautifully with the pecans. This dessert is ideal for holidays, gatherings, or as a make-ahead treat when you crave something sweet without breaking ketosis. The filling sets into a luscious, slightly gooey layer that contrasts the crisp bite of toasted pecans. Whether served chilled or at room temperature, these bars maintain their structure and flavour. They are also wonderfully portable, making them a favourite option for potlucks or gifting. If you are a fan of classic pecan pie, these keto bars will satisfy that craving with far less guilt.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Almond flour
Forms the base of the crust, offering a naturally low-carb, grain-free alternative to traditional flour. It lends a delicate nuttiness and helps create a sturdy, tender foundation.

Butter
Adds richness to both the crust and filling. It provides a classic, buttery flavour and assists in binding the crust.

Granulated keto sweetener
A sugar substitute such as erythritol adds sweetness without raising carbohydrate levels. It helps achieve the caramel-like flavour expected from pecan desserts.

Vanilla extract
Provides depth and warmth to the filling, balancing the nutty components.

Eggs
Essential for setting the filling. They create structure while maintaining the soft, custard-like texture.

Pecans
The star ingredient. Pecans contribute crunch, toastiness, and visual appeal, making each bite memorable.

Sugar-free syrup
Used to mimic the classic gooey texture of traditional pecan pie filling. It helps bind ingredients and creates a cohesive, glossy layer.

Salt
A small pinch enhances both sweetness and nuttiness, ensuring the flavours remain balanced.

Directions

Start by preheating your oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper, leaving slight overhangs on the sides for easy removal. Begin with the crust: in a mixing bowl, combine almond flour, melted butter, sweetener, and a pinch of salt. Stir until the mixture resembles damp sand. Press it firmly and evenly into the bottom of the baking dish. Bake for about 12–15 minutes until lightly golden.

While the crust bakes, prepare the filling. Whisk the eggs in a medium bowl, then add sugar-free syrup, melted butter, vanilla extract, sweetener, and salt. Stir until smooth. Fold in the pecans, ensuring they are evenly coated. Pour the filling mixture over the warm crust, spreading the pecans evenly. Return the dish to the oven and bake for 20–25 minutes, or until the centre is set but still slightly soft. Allow the bars to cool completely before slicing, as the filling continues to firm up as it cools.

Equipment needed :

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe yields approximately 12 bars. Preparation takes around 15 minutes, baking requires roughly 35–40 minutes, and cooling time should be at least 1 hour for clean slicing.

Storage/reheating

Store the bars in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to two months. Allow frozen bars to thaw in the refrigerator before serving. These bars are best enjoyed chilled or at room temperature; reheating is not recommended as it may soften the crust.

Variations and Customizations

Chocolate-drizzled pecan bars
Drizzle melted sugar-free dark chocolate over the cooled bars for an elegant finish and an extra layer of richness.

Coconut-infused bars
Add a small amount of shredded unsweetened coconut to the crust for added texture and a subtle tropical note.

Maple-style pecan bars
Use a keto-friendly maple-flavoured syrup to mimic the nostalgic flavour of classic pecan pie.

Spiced pecan bars
Introduce cinnamon, nutmeg, or allspice into the filling for a warm, aromatic twist.

Extra-crunch topping
Reserve a handful of pecans to sprinkle on top before baking, allowing them to toast beautifully in the oven.

FAQs

Can I use coconut flour instead of almond flour?

No, coconut flour absorbs far more moisture and would result in a dry, crumbly crust.

Which keto sweetener works best?

Erythritol or a blend with monk fruit offers reliable sweetness and texture for baking.

Can I make these bars dairy-free?

Yes, substitute the butter with coconut oil, though the flavour will be slightly different.

Why did my filling turn grainy?

Overbaking or overheating the eggs can cause graininess. Remove from the oven as soon as the centre is just set.

Can I toast the pecans first?

Yes, lightly toasting enhances their flavour and adds extra crunch.

How do I prevent a soggy crust?

Bake the crust until lightly golden before adding the filling. This helps it remain firm.

Are these bars freezer-friendly?

Yes, they freeze extremely well and maintain their texture after thawing.

Can I reduce the sweetener?

Yes, you may reduce it to taste, though it may slightly affect the caramel-like flavour.

Do I need to refrigerate the bars?

Yes, because the filling contains eggs and softens at room temperature.

Can I double the recipe?

Yes, bake in a 9×13 pan and increase the baking time slightly.

Conclusion

Keto pecan pie bars deliver all the richness and nostalgia of traditional pecan pie in a convenient, low-carb format. They combine a tender, buttery crust with a glossy, pecan-laden filling that strikes the perfect balance between sweetness and texture. Simple to prepare and versatile for customisation, these bars make an excellent addition to holiday tables or everyday snacking. With reliable structure, freezer-friendly convenience, and a flavour profile that appeals to keto and non-keto eaters alike, this recipe is one you will return to often.

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