Keto Pecan Pie Bars That Actually Taste Like Pie

Looking for a guilt-free holiday treat that delivers all the flavor of a classic pie without the sugar crash? These keto pecan pie bars are exactly what your dessert table’s been missing. Made with a buttery shortbread crust and topped with gooey, caramelized pecans, they’re low in carbs but high in comfort.

In this post, you’ll learn how to make them step-by-step, discover keto-friendly ingredient swaps, and get pro tips for slicing perfect bars every time. Whether you’re prepping for the holidays or just craving something sweet, this is one recipe you’ll come back to again and again.

The comfort of pecan pie in an easy keto bar

Hi, I’m Abby! If there’s one dessert that instantly takes me back to my childhood kitchen, it’s pecan pie. I remember my grandmother’s hands dusted in flour, the smell of toasted nuts in the oven, and the sound of that golden crust crackling under the knife. But when I switched to a low-carb lifestyle, I thought those indulgent days were behind me.

Spoiler alert: they’re not.

These keto pecan pie bars bring all that cozy nostalgia back—but without the sugar rush or food coma. I’ve taken the rich, caramelized pecan topping we all love and layered it over a coconut flour crust that mimics shortbread so well, you’ll forget it’s grain-free. The result? A sliceable, snackable, sweet treat that fits perfectly into your keto life.

They’re made for sharing too. Bars are easier to portion and pass around than traditional pie slices—especially when you’re juggling a dessert table full of keto cookie recipes or holiday treats. Bonus: you can make them ahead and chill them for days. They taste even better the next day (seriously!).

These bars are my go-to during Thanksgiving, but truthfully, I whip them up any time I’m craving a little southern-style sweetness—without the carb count.

Why keto pecan pie bars work (and taste incredible)

Let’s be honest—keto desserts can be hit or miss. But these bars are all about texture and balance. The crust is soft but holds together, the topping is rich but not cloying, and every bite gives you crunch from the pecans and a soft chew from the syrupy caramel.

Even better, they’re incredibly flexible. You can use butter or coconut oil, almond flour or coconut flour, depending on what’s in your pantry. They’re naturally gluten-free, refined sugar-free, and—if you need them to be—dairy-free too.

And while traditional pecan pie might feel like a holiday-only splurge, these bars make it possible to enjoy that same flavor all year round. They’ve even passed the pickiest non-keto eaters in my family—always the ultimate test.

If you love recipes that taste indulgent but don’t sabotage your goals, this is one to bookmark. Whether you’re new to baking or just need a dessert that works every time, these keto pecan pie bars are about to become a staple.

Coconut flour, no flour, no problem

When it comes to low-carb baking, flour is usually the first thing to go—and honestly, you won’t miss it here. These keto pecan pie bars use coconut flour as the base, which keeps the crust thick, tender, and crumbly—just like a traditional shortbread. What’s better? It’s naturally gluten-free and gives just the right structure without feeling dense or dry.

Now, if you’re used to almond flour, that can work too—but coconut flour absorbs much more moisture, so the measurements won’t be a one-to-one swap. Coconut flour only needs a small amount to do the job. That’s why I recommend it for this recipe—especially if you want that melt-in-your-mouth texture.

And for those wondering if this counts as a keto pecan pie bar with no flour, technically, yes—there’s no wheat or grain-based flour at all. It’s keto-friendly through and through.

To bring everything together, I use a keto maple syrup substitute. This adds natural sweetness while helping the crust bind, eliminating the need for eggs. For the fat component, you can use butter for a rich flavor or refined coconut oil for a dairy-free version without coconut aftertaste.

This base layer takes just a few minutes to mix and about 10 to 12 minutes in the oven. No rolling pins or chilling dough—just press and bake. It’s the easiest way to get a sturdy, flavorful base that holds up under the gooey pecan topping.

If you’re just getting into low-carb baking, check out my go-to keto pantry essentials and easy keto swaps to stock up your kitchen. Having ingredients like coconut flour and sugar-free syrups on hand makes spontaneous baking way more doable—and way more fun.

Sugar-free caramel magic

Let’s talk about the best part: the topping. That sweet, sticky, buttery caramelized layer that turns simple bars into a slice of heaven.

To make it keto, I use a combo of sugar-free maple syrup and a granulated sweetener. My favorite? Swerve Brown or allulose. Both melt beautifully into the syrup, giving that golden, glossy finish without crystallizing. Allulose is especially smooth and gives you that true caramel texture—so if you’ve got it, use it.

The process is simple: warm the syrup and sweetener with butter or coconut oil in a saucepan, stir in a splash of vanilla and a pinch of salt, and let it bubble. This mimics the old-fashioned stovetop caramel without the sugar—and without the fear of burning it.

Once the mixture is bubbling, you’ll stir in your chopped pecans. I like to buy whole pecans and chop them myself for a chunkier texture. Plus, whole pecans are usually cheaper and fresher than pre-chopped ones.

This caramel-pecan combo is then poured over your baked crust and baked for just five more minutes—long enough to set, but not enough to overcook. The result is sticky, glossy, and just a little crisp at the edges.

Make the shortbread crust

First up: the base. This crust is the foundation of your bars—it needs to be buttery, sturdy, and just sweet enough. The good news? It only takes three ingredients and about ten minutes to make.

Start by preheating your oven to 350°F (180°C) and lining an 8×8-inch baking dish with parchment paper. This will help your bars lift cleanly once they’ve chilled.

In a bowl, combine:

• 1 cup coconut flour
• 3 tablespoons keto maple syrup
• 1/3 cup coconut oil (or butter, if you prefer)

Mix until the dough is crumbly but cohesive. It won’t feel like traditional cookie dough—it’s more like damp sand that holds its shape when pressed. Press this firmly into the bottom of your pan using your fingers or the back of a measuring cup.

Pop it in the oven and bake for 10–12 minutes, just until it starts to turn golden around the edges. Don’t overbake—you want it to be lightly cooked so it can finish baking once the topping is added.

This crust is so simple, but it tastes like the real deal. It reminds me of the buttery shortbread you’d find tucked under a pecan tart at a bakery in New Orleans. And yet, it’s completely keto—and far easier to make.

For more no-fail low-carb crusts, check out my no-bake keto bars and easy keto desserts for inspiration.

Add the gooey pecan topping

Once your crust is golden, set it aside while you whip up the caramel topping. This is where the magic happens.

In a small saucepan over medium heat, stir together:

• ½ cup coconut oil (or butter)
• 5 tablespoons keto maple syrup
• ⅔ cup allulose (or Swerve Brown)
• ¼ teaspoon salt
• 1 teaspoon vanilla extract (optional, but delicious)

Stir until the sweetener fully dissolves and the mixture begins to bubble—this should take about 3–4 minutes. Then add 2 cups of roughly chopped pecans and stir for one more minute to coat them in the sticky goodness.

Pour the entire mixture over your pre-baked crust, spreading it evenly to the edges. Return the pan to the oven for just 5 minutes, or until the topping starts to bubble lightly.

That’s it. The caramel will look soft and gooey—that’s exactly what you want. As it cools, it will firm up and become sliceable without turning hard or brittle.

Once out of the oven, let the bars cool completely at room temperature. Then refrigerate for at least 1 hour (longer if you can wait!). This helps everything set and makes clean slicing possible.

Pro tip: Run a sharp knife under hot water, dry it off, then slice. Repeat for each cut to get bakery-level clean bars.

Cut clean bars every time

You’ve baked, cooled, and chilled your keto pecan pie bars—now comes the trickiest part: cutting them without crumbling. The key? Let them firm up fully in the fridge and use a hot, clean knife between each slice.

Here’s what works best for me:

• Chill the bars for at least 1 hour, preferably 2. This helps the caramel firm up just enough to hold its shape.
• Run a sharp knife under hot water, dry it, then make your first cut. Wipe the blade clean and repeat.
• If the edges feel too firm straight from the fridge, let the pan sit at room temperature for 5–10 minutes before slicing.

Following this method, you’ll get beautiful, even squares that rival any bakery display—without sticky messes or crumbling crusts.

And if you love these types of clean-cut treats, check out my keto cookie bars for more slab-style recipes that slice like a dream.

Flavor twists and storage

Want to take these bars to the next level? Here are a few easy ideas to mix things up while keeping everything keto:

Flavor Variations

• Keto cheesecake swirl: Drop dollops of sweetened cream cheese on top before baking the pecan layer.
• Chocolate chip twist: Stir in a handful of sugar-free dark chocolate chips with the pecans.
• Spiced caramel: Add ½ teaspoon of cinnamon or a pinch of nutmeg to the topping.

Storage Tips
These bars aren’t just delicious—they’re make-ahead friendly.

• Fridge: Store in an airtight container for up to 2 weeks. They’ll stay firm and flavorful.
• Freezer: Wrap individual bars in parchment, then place in a zip-top bag or airtight container. Freeze for up to 6 months. Let thaw overnight in the fridge before serving.

Perfect for holiday prep or Sunday batch baking. You can even double the recipe and freeze half—trust me, they won’t last long once your family gets a taste.

Looking for more keto treats that hold up well in the freezer? My holiday keto recipes are freezer-tested and flavor-approved.

Frequently Asked Questions Keto Pecan Pie Bars

Conclusion

There’s something deeply satisfying about a dessert that delivers all the warmth of classic pecan pie—without the carbs, the sugar, or the stress. These keto pecan pie bars are that dessert. With a crumbly shortbread crust and a rich, gooey pecan topping, they’re comforting, easy to make, and perfectly portioned.

Whether you’re baking ahead for the holidays, meal prepping a sweet snack, or just in the mood for something nostalgic, these bars check every box. Keep them chilled, freeze a batch for later, and don’t forget to share (or not—we won’t tell).

If you try them, leave a comment and let me know what you think—or tag your creation on Instagram so I can see your take!

For more colorful, health-forward creations and behind-the-scenes peeks into my test kitchen, connect with me on Facebook and see what’s brewing daily on Pinterest. Your next favorite recipe might just be a scroll away.

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