Keto Pecan Pie Bars That Actually Taste Like Pie
These keto pecan pie bars have a rich buttery coconut flour crust and a gooey caramelized pecan topping. They’re sweet, satisfying, and only 3g net carbs per bar. Perfect for holidays or everyday low-carb indulgence.
Ingredients
For the Crust:
- 1 cup coconut flour
- 3 tablespoons keto maple syrup
- 1/3 cup coconut oil or butter
For the Topping:
- 1/2 cup coconut oil or butter
- 5 tablespoons keto maple syrup
- 2/3 cup allulose or brown Swerve
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract optional
- 2 cups pecans roughly chopped
Instructions
- 1. Preheat oven to 350°F (180°C) and line an 8x8-inch pan with parchment paper.
- 2. In a mixing bowl, combine coconut flour, keto maple syrup, and coconut oil. Mix until crumbly but cohesive.
- 3. Press mixture firmly into the bottom of the pan. Bake for 10–12 minutes until lightly golden.
- 4. Meanwhile, in a saucepan, combine coconut oil, keto syrup, allulose, vanilla, and salt. Stir over medium heat until bubbling.
- 5. Add chopped pecans to the bubbling mixture and cook for 1 minute.
- 6. Remove crust from oven and pour caramel pecan topping evenly over the base.
- 7. Bake for 5 more minutes until the topping bubbles slightly.
- 8. Let cool at room temperature. Then refrigerate for at least 1 hour before slicing into bars.
- 9. Use a hot knife to cut for clean edges.
Notes
Make sure to fully chill the bars before slicing for clean results.
Substitute butter for coconut oil if preferred.
Allulose creates a smoother caramel, but brown Swerve will also work well.
Bars can be frozen for up to 6 months.