About This Recipe

There’s something special about pecan pie—it’s sweet, nutty, and deeply comforting, often associated with holidays and cozy gatherings. But for those on a keto or low-carb lifestyle, the traditional version can be a sugar bomb that’s off-limits. That’s where these Keto Pecan Pie Bars come in. They deliver all the buttery richness and gooey pecan flavor you love in an easy-to-make, bite-sized dessert that keeps carbs in check.

The foundation of these bars is a tender shortbread crust made with almond flour, butter, and a touch of low-carb sweetener. It bakes up golden and crumbly, the perfect base to hold the decadent filling. The filling itself mimics the caramel-like consistency of classic pecan pie but uses keto-friendly ingredients—like brown erythritol or allulose—for that rich sweetness without the sugar crash. Eggs and butter bind everything together, while vanilla extract and a pinch of salt enhance the flavors.

The star, of course, is the pecans. Toasted pecans add depth, crunch, and that unmistakable nutty flavor that makes pecan pie so irresistible. When baked, they create a glossy, caramelized topping that’s both beautiful and indulgent. Each square has a balance of textures—the crisp crust, gooey filling, and crunchy nuts—all in one bite.

These bars are not only delicious but also incredibly practical. Unlike a whole pie, pecan pie bars are easy to portion, transport, and store. They’re perfect for holiday dessert tables, family gatherings, or even as a special weekday treat. You can also freeze them, making them a great make-ahead dessert option.

Nutritionally, they’re far superior to traditional pecan pie. With almond flour, pecans, and sugar-free sweetener, these bars provide healthy fats, fiber, and protein while keeping carbs minimal. Each bar satisfies that dessert craving without spiking blood sugar, making them a great option for anyone balancing a keto lifestyle with a sweet tooth.

Whether you’re celebrating the holidays, entertaining guests, or just want a decadent keto dessert, these Keto Pecan Pie Bars are a must-try. They capture the spirit of pecan pie in a way that’s simple, low-carb, and absolutely delicious.

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Why You'll Love This Recipe

Classic pecan pie flavor in bar form 🥧
Low-carb, gluten-free, and sugar-free
Perfect for holidays, parties, or meal prep
Easy to bake and freezer-friendly
Sweet, nutty, and satisfying

Servings: 16 bars

Ingredients

Crust:
- 2 cups almond flour
- 1/3 cup powdered erythritol or allulose
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- Pinch of salt
Filling:
- 1/2 cup unsalted butter
- 2/3 cup brown erythritol or allulose
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups pecan halves (toasted)
- Pinch of salt

Instructions

Preheat oven to 175°C (350°F). Line a 9x9-inch baking pan with parchment.
In a bowl, mix almond flour, sweetener, butter, vanilla, and salt. Press into pan to form crust.
Bake crust for 10–12 minutes until lightly golden.
Meanwhile, melt butter in a saucepan, then whisk in brown sweetener until dissolved.
Remove from heat, whisk in eggs one at a time, then add vanilla and salt.
Stir in pecans until coated.
Pour filling over crust, spreading evenly.
Bake 25–30 minutes until filling is set.
Cool completely before slicing into bars.

Nutrition

(per bar, 1 of 16)

Calories: ~220
Fat: 21 g
Protein: 4 g
Net Carbs: 3 g
Fiber: 2 g

FAQ

Can I use walnuts instead of pecans?
Yes, but the flavor will be slightly different.

Can I make these dairy-free?
Yes, substitute butter with coconut oil.

Do they freeze well?
Absolutely—freeze in an airtight container for up to 2 months.

Can I make them ahead of time?
Yes, they store well in the fridge for up to 5 days.

Variations & Substitutions

Add a pinch of cinnamon for warmth
Use monk fruit sweetener for a different sweetness profile
Add sugar-free chocolate chips for extra indulgence
Make mini muffin versions for bite-sized treats

Serving Suggestions

Serve as a holiday dessert centerpiece
Pair with whipped cream or keto ice cream 🍨
Enjoy with coffee or tea as an afternoon treat
Pack as a portable snack for on-the-go sweetness

Recipe Card

Keto Pecan Pie Bars – Low Carb Dessert Squares

Name: Keto Pecan Pie Bars – Low Carb Dessert Squares
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 16 bars
Cuisine: Low Carb / Keto
Ingredients: 2 cups almond flour; 1/3 cup powdered erythritol or allulose; 1/2 cup unsalted butter, melted; 1 tsp vanilla extract; Pinch of salt; 1/2 cup unsalted butter; 2/3 cup brown erythritol or allulose; 3 large eggs; 1 tsp vanilla extract; 1 1/2 cups pecan halves (toasted); Pinch of salt

Buttery almond flour crust topped with a rich, gooey pecan filling—these keto pecan pie bars deliver classic holiday flavor in a low-carb, bite-sized dessert.

Yield: 16 bars • Prep: 15 min • Cook: 40 min • Total: 55 min

Ingredients

Crust

2 cups almond flour
1/3 cup powdered erythritol or allulose
1/2 cup unsalted butter, melted
1 tsp vanilla extract
Pinch of salt

Filling

1/2 cup unsalted butter
2/3 cup brown erythritol or allulose
3 large eggs
1 tsp vanilla extract
1 1/2 cups pecan halves (toasted)
Pinch of salt

Instructions

Preheat oven to 175°C (350°F). Line a 9x9-inch baking pan with parchment.
In a bowl, mix almond flour, sweetener, butter, vanilla, and salt. Press into pan to form crust.
Bake crust for 10–12 minutes until lightly golden.
Meanwhile, melt butter in a saucepan, then whisk in brown sweetener until dissolved.
Remove from heat, whisk in eggs one at a time, then add vanilla and salt.
Stir in pecans until coated.
Pour filling over crust, spreading evenly.
Bake 25–30 minutes until filling is set.
Cool completely before slicing into bars.

Nutrition (per bar, 1 of 16)

Calories: 220
Fat: 21 g
Protein: 4 g
Net Carbs: 3 g
Fiber: 2 g

Dessert • Low Carb / Keto • keto pecan pie bars, low carb dessert squares, sugar free pecan pie

Final Thoughts

These Keto Pecan Pie Bars are nutty, gooey, and downright irresistible 🥧✨. Pin them for the holidays, share with friends, and keep a stash in the freezer—you’ll thank yourself every time the cravings hit!