Low Carb Keto Pecan Pie Bars

Low Carb Keto Pecan Pie Bars… something I never thought I'd make after my first keto pecan pie debacle. Let's just say..the crust was no longer visible. The filling I made was just sort of swimming in the pan after dissolving into the crust.

But yet here we are, with keto pecan pie bars that actually hold together AND are just 1.8 NET carbs per bar! They are also gluten free, grain free & sugar free. Amazing.

These gooey low carb pecan pie bars are made using my favourite shortbread recipe as the crust.

The shortbread crust is made from a combination of almond flour and coconut flour to give the absolute best texture. I've tried making these pecan pie bars with just an almond flour shortbread or coconut flour shortbread for the crust but honestly the combination of an almond flour/coconut flour shortbread is just so much tastier!

If you don't have or don't like coconut flour you can always look into using a standard almond flour crust as your base rather than a shortbread crust.

Either way, this sugar free pecan pie filling is just as good no matter what you put it on.

This pecan pie bars recipe is one for the books. Take it to Christmas parties, birthdays, barbecues, you name it. It's always a hit!

Tips For Making Keto Friendly Pecan Pie Bars

When making the low carb pecan pie filling, be very patient when adding the eggs. Whisk in just a bit of the beaten eggs at a time to prevent them from scrambling.
Use a parchment lined pan to make the pecan pie bars easier to slice later on! You can easily pull them out of the pan and slicing will be a breeze.
If you don't have brown sugar sweetener, you can still make these with all of one regular sweetener but I'd recommend adding 1 tsp molasses to the filling to give a more similar flavour. You won't add hardly any carbs and molasses is low on the glycemic index. Brown sugar sweeteners you buy contain malt extract to give them their flavour so you're basically just creating your own at home!
You can also try adding maple extract to the filling for a more traditional pecan pie flavour!

Ingredients In Low Carb Pecan Pie Bars

Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I used the powdered in this recipe as sometimes the granular can remain a tad “crunchy” in slightly undercooked/very soft muffin or bread recipes such as this one.
Xanthan gum – This is used to create a batter more similar to that of white flour. It improves the overall texture of the crust.
Arrowroot Starch – This is the keto friendly equivalent of cornstarch! It helps give the shortbread that traditional “melt-in-your-mouth” texture.
Sukrin Brown Sugar Sweetener – My favourite brown sugar substitute! This sweetener is great in this recipe as it provides a richer flavour that's typically associated with pecan pie.

Tools I Used To Make This Low Carb Keto Pecan Pie Bars Recipe

Parchment paper – Perfect to line a tray for absolutely no sticking, easy removal, and a perfect golden shortbread crust every time.
Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Low Carb Keto Pecan Pie Bars

Serves: 24
Ingredients:

Crust

3/4 cup salted butter, softened
3/4 cup powdered monkfruit erythritol sweetener, 144g (For this recipe I actually love using 6 tbsp Swerve and 2 tbsp Truvia as well)
1 1/4 tsp vanilla extract
1 1/2 cups almond flour, 168g
1/2 cup coconut flour, 56g
1 tbsp arrowroot starch, 8g (or cornstarch is OK if you don’t have it)
1/2 tsp xanthan gum
1/8 tsp baking powder
1/8 tsp salt (1/4 tsp if using unsalted butter)

Keto Pecan Pie Filling

3/4 cup salted butter, 180g
1/2 cup Sukrin brown sugar sweetener, 96g
1/2 cup powdered monkfruit/erythritol sweetener, 96g
1 1/2 tsp vanilla extract
pinch of salt, (1/4 tsp if using unsalted butter)
3 eggs, room temperature
1 1/2 cups chopped or halved pecans

Nutrition for 1/24th of recipe (1 bar): 210 calories | 21.4g fat | 1.8g NET carbs | 3.3g protein | 2g fibre

Disclaimer: this post contains some affiliate links

Directions:

Pre-heat oven to 325*F.
In a large bowl, beat together your butter and sweetener until light and fluffy. Add your extracts and beat once more until combined.
In another bowl, whisk together all of your dry ingredients including; almond flour, coconut flour, arrowroot starch, xanthan gum and salt.
Pour the dry ingredients into the wet and stir well until the dough becomes thick and everything is incorporated together.
Next, grease THEN line a 9×13 inch pan with parchment paper and then press your dough as evenly as possible into the bottom of the pan. Bake for 20-24min or until crust is lightly browned.
Meanwhile, to make your filling, melt 3/4 cup of butter in a saucepan over medium heat. Once the butter has partially melted, add your two sweeteners and whisk well until dissolved and butter has finished melting (~2 min).
Remove from the heat, then whisk in your vanilla extract and salt. Let the mixture cool for ~3min, whisking every once in a while before adding your eggs.
To add your eggs, beat them together separate in a small bowl, then slowly, while whisking constantly, pour them into the sauce a little at a time until all of the eggs of been added.
Keep whisking constantly until you are sure the eggs are fully incorporated and the mixture isn't extremely hot still.
Once your crust is done baking, remove it from the oven and while still hot, sprinkle your pecans evenly over the top of it and then on top of that, pour your keto pecan pie filling.
Place the whole thing back in the oven and bake for 35min or until filling has set. (It will just be a little bit jiggly sort of like making lemon bars).
Cool fully on a wire rack before lifting the bars from the pan using the parchment paper as handles. Slice them into 24 squares and serve chilled or room temperature. Enjoy!

*Store these in an airtight container between layers of parchment/wax paper at room temperature or in the fridge for up to 5 days OR freeze for a future snack.*

Nutrition for 1/24th of recipe (1 bar): 210 calories | 21.4g fat | 1.8g NET carbs | 3.3g protein | 2g fibre

Print Recipe

5 from 1 vote

Low Carb Keto Pecan Pie Bars

Gooey pecan pie bars with a delicious shortbread crust.

Prep Time25

Cook Time45

Total Time1 10

Course: Dessert

Keyword: pecan pie, pecan pie bars

Servings: bars

Calories: 210kcal

Ingredients

Crust

3/4 cup salted butter softened, 180g
3/4 cup powdered monkfruit erythritol sweetener 114g, (For this recipe I actually love using 6 tbsp Swerve and 2 tbsp Truvia instead sometimes)
1 1/4 tsp vanilla extract
1 1/2 cups almond flour 168g
1/2 cup coconut flour 56g
1 tbsp arrowroot starch 8g (or cornstarch is OK if you don’t have it)
1/2 tsp xanthan gum
1/8 tsp baking powder
1/8 tsp salt 1/4 tsp if using unsalted butter

Keto Pecan Pie Filling

3/4 cup salted butter 180g
1/2 cup Sukrin brown sugar sweetener 96g
1/2 cup powdered monkfruit/erythritol sweetener 96g
1 1/2 tsp vanilla extract
pinch of salt (1/4 tsp if using unsalted butter)
3 eggs room temperature
1 1/2 cups chopped or halved pecans 162g

Instructions

Pre-heat oven to 325*F.
In a large bowl, beat together your butter and sweetener until light and fluffy. Add your extracts and beat once more until combined.
In another bowl, whisk together all of your dry ingredients including; almond flour, coconut flour, arrowroot starch, xanthan gum and salt.
Pour the dry ingredients into the wet and stir well until the dough becomes thick and everything is incorporated together.
Next, grease THEN line a 9x13 inch pan with parchment paper and then press your dough as evenly as possible into the bottom of the pan. Bake for 20-24min or until crust is lightly browned.
Meanwhile, to make your filling, melt 3/4 cup of butter in a saucepan over medium heat. Once the butter has partially melted, add your two sweeteners and whisk well until dissolved and butter has finished melting (~2 min).
Remove from the heat, then whisk in your vanilla extract and salt. Let the mixture cool for ~3min, whisking every once in a while before adding your eggs.
To add your eggs, beat them together separate in a small bowl, then slowly, while whisking constantly, pour them into the sauce a little at a time until all of the eggs of been added.
Keep whisking constantly until you are sure the eggs are fully incorporated and the mixture isn't extremely hot still.
Once your crust is done baking, remove it from the oven and while still hot, sprinkle your pecans evenly over the top of it and then on top of that, pour your keto pecan pie filling.
Place the whole thing back in the oven and bake for 35min or until filling has set. (It will just be a little bit jiggly sort of like making lemon bars).
Cool fully on a wire rack before lifting the bars from the pan using the parchment paper as handles. Slice them into 24 squares and serve chilled or room temperature. Enjoy!

Notes

Store these in an airtight container between layers of parchment/wax paper at room temperature or in the fridge for up to 5 days OR freeze for a future snack.
Use a parchment lined pan to make the pecan pie bars easier to slice later on! You can easily pull them out of the pan and slicing will be a breeze.
If you don't have brown sugar sweetener, you can still make these with all of one regular sweetener but I'd recommend adding 1 tsp molasses to the filling to give a more similar flavour. You won't add hardly any carbs and molasses is low on the glycemic index. Brown sugar sweeteners you buy contain malt extract to give them their flavour so you're basically just creating your own at home!
You can also try adding maple extract to the filling for a more traditional pecan pie flavour!