Description
Low-carb, sugar-free keto pecan pie bars featuring a buttery almond-flour crust and a rich caramel-pecan topping.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup powdered erythritol sweetener
- 1/2 cup unsalted butter, melted
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup allulose or keto-friendly brown sweetener
- 1/3 cup butter, melted (for filling)
- 1 tsp vanilla extract
- 1 1/2 cups chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix almond flour, coconut flour, erythritol, melted butter, and salt until a dough forms.
- Press the crust mixture evenly into the bottom of the prepared pan. Bake for 10–12 minutes until lightly golden.
- In another bowl, whisk eggs, allulose (or brown keto sweetener), melted butter, and vanilla until smooth.
- Stir in the chopped pecans to coat them evenly.
- Pour the filling over the pre-baked crust and spread evenly.
- Bake for 20–25 minutes or until the filling is set and lightly browned.
- Cool completely before slicing into bars.
Notes
- Allulose creates the best caramel-like texture for keto fillings.
- Bars slice more cleanly when chilled.
- Store refrigerated for up to one week.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American