Decadent Low-Carb Pecan Pie Bars

Indulge your sweet tooth guilt-free with these Decadent Low-Carb Pecan Pie Bars! Featuring a tender almond flour shortbread crust topped with a rich, gooey, sugar-free pecan filling, they deliver all the classic flavor and texture you crave without the carbs. Perfect for holidays, gatherings, or any time you need a keto-friendly treat.

Yields: 18 bars (using a 9×13 inch pan)

Prep time: 20 minutes

Cook time: 30-35 minutes

Total time: 50-55 minutes (+ cooling/chilling time)

Course: Dessert

Cuisine: American

Method: Oven, Stovetop

Equipment:

• Stand mixer or hand mixer
• 9×13 inch baking pan
• Parchment paper
• Large saucepan (approx. 4-quart)

Ingredients:

Low-Carb Shortbread Crust:

• 1 1/4 cups (2 1/2 sticks / 284g) unsalted butter, softened
• 6 tablespoons (approx. 72g) granulated low-carb sweetener (e.g., erythritol, xylitol, or an allulose blend – measure according to product instructions for sugar equivalence)
• 2 large eggs, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 2 1/4 cups (approx. 216g) fine almond flour
• 1/2 teaspoon xanthan gum (do not omit – crucial for texture)
• 1/4 teaspoon baking powder
• 1/8 teaspoon kosher salt

Low-Carb Pecan Pie Topping:

• 1/2 pound (2 sticks / 227g) unsalted butter
• 1/2 cup Keto-Friendly Syrup (see sub-recipe below or use a commercial brand like ChocZero or Wholesome Yum Keto Maple Syrup – commercial recommended for best results)
• 1 1/2 cups (approx. 288g) packed low-carb brown sugar substitute (e.g., Swerve Brown, Lakanto Golden, Sukrin Gold)
• 2 tablespoons heavy cream
• 1 pound (approx. 454g) pecans, roughly chopped

Sub-Recipe: Simple Keto Syrup Substitute (if needed)

(Note: Commercial keto syrups generally provide better texture and consistency. This is a basic alternative.)

Yields: Approx. 1/2 cup

Prep time: 5 minutes

Ingredients:

• 1/2 cup Allulose (preferred for non-crystallization) OR Erythritol
• 1/4 cup water
• Pinch of salt
• Optional: 1/4 teaspoon vanilla extract or maple extract

Instructions:

1. Combine the sweetener, water, and salt in a small saucepan.
2. Bring to a simmer over medium heat, stirring until the sweetener is completely dissolved.
3. Reduce heat to low and simmer gently for 3-5 minutes, or until the syrup slightly thickens. Do not overcook, as it will thicken more upon cooling.
4. Remove from heat and stir in optional extract if using.
5. Allow to cool completely before using in the topping recipe. It will thicken as it cools.

Instructions for Pecan Pie Bars:

1. Preheat & Prep: Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.¹ Greasing the pan before lining can help the paper stick.
2. Make the Crust: In the bowl of an electric mixer fitted with a paddle attachment (or using a hand mixer), beat the softened butter and low-carb granulated sweetener until light and fluffy (about 2-3 minutes).
3. Add Wet Ingredients: Beat in the eggs one at a time, then mix in the vanilla extract.
4. Add Dry Ingredients: In a separate bowl, whisk together the almond flour, xanthan gum, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be softer and possibly slightly crumblier than traditional dough.
5. Press Crust into Pan: Press the dough evenly into the bottom of the prepared baking pan. Use your fingers (lightly dampened or dusted with a tiny bit of almond flour if too sticky) or the bottom of a flat glass to create an even layer. You can build up a slight edge if desired.
6. Par-Bake Crust: Bake the crust for 12-15 minutes, until it’s set and the edges are just beginning to turn golden. Remove from oven and let it cool slightly while you prepare the topping.
7. Make the Topping: In a large, heavy-bottomed saucepan, combine the butter, keto-friendly syrup, and low-carb brown sugar substitute.
8. Cook Topping: Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the butter is melted and the mixture is smooth. Increase the heat slightly and bring the mixture to a gentle boil. Boil for 3 minutes, stirring occasionally. Watch carefully to prevent burning, as low-carb sweeteners can scorch differently than sugar.
9. Finish Topping: Remove the saucepan from the heat. Carefully stir in the heavy cream (it might bubble up), followed by the chopped pecans. Stir until the pecans are fully coated.
10. Assemble and Bake: Pour the warm pecan topping evenly over the par-baked crust. Spread it out gently, trying to cover the crust completely.
11. Final Bake: Bake for 25 to 30 minutes, or until the topping is bubbly around the edges and looks set in the center. The exact time may vary depending on your oven and the specific low-carb ingredients used.
12. Cool Completely: Remove the pan from the oven and place it on a wire rack to cool completely at room temperature. This is crucial for the bars to set properly.
13. Chill: Once completely cool, cover the pan tightly with plastic wrap and refrigerate for at least 2-3 hours, or preferably overnight. Chilling is essential for keto desserts to firm up for clean cutting.
14. Cut and Serve: Once chilled and firm, use the parchment paper overhangs to lift the bars out of the pan. Place on a cutting board and cut into 18 bars. Store leftover bars in an airtight container in the refrigerator for up to a week.

Estimated Nutritional Information:

Disclaimer: Nutritional information is an estimate calculated using standard nutritional databases for common ingredients like almond flour, erythritol/allulose-based sweeteners, butter, pecans, eggs, heavy cream, and a generic keto syrup. Actual values will vary based on specific brands, ingredient choices, potential substitutions, and exact portion sizes. This calculation assumes 18 servings.

Per Bar (1/18th of 9×13 pan):

• Calories: approx. 470 kcal
• Total Fat: approx. 49g
• Saturated Fat: approx. 19g
• Total Carbohydrates: approx. 29.5g
• Dietary Fiber: approx. 4g
• Sugar Alcohol / Allulose: approx. 23g
• Net Carbohydrates: approx. 2.5g – 3g (Total Carbs – Fiber – Sugar Alcohols/Allulose*)
• Protein: approx. 6g
• Sodium: approx. 55mg

(Note: The calculation of net carbs depends on subtracting fiber and sugar alcohols/allulose. How sugar alcohols/allulose impact blood sugar can vary individually. Always verify based on the specific products used and your personal dietary requirements.)