With these keto pecan pie bars, you’ll get to enjoy this quintessential fall dessert without all the sugar and carbs. They’re truly so perfectly rich, gooey, sweet, salty, and flavorful, but have only 2g net carbs per piece. The chocolate chips are optional, but I love them in these. It just adds that extra rich flavor with the pecans and chocolate….so good.
These keto pecan pie bars are surprisingly easy to make, with the crust containing only 4 ingredients, and the filling only 7 ingredients. I hope you love them as much as I do!
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All you’ll need for the crust is:
- coconut flour
- sugar-free sweetener of choice
- butter
- egg
And for the keto pecan pie filling:
- fresh pecan pieces
- butter
- sugar-free sweetener – allulose is highly recommended for best and most authentic texture
- heavy cream
- salt
- eggs
- vanilla extract
Make these for any fall gathering, Thanksgiving or Friendsgiving dessert, and I promise no one will believe that they’re actually low carb!
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The eBook contains over 120+ and counting of my absolute best low carb baking recipes, all my tips and tricks, a one-page printable ingredient shopping list, photos and nutritional information for every recipe, and so much more. As a thank you for being a blog reader, please use the promo code KETO2024 for 20% off for a limited time!
Make sure to send me a message or leave me a comment on Instagram and let me know if you get the eBook or try these keto pecan pie bars! If you’re able to leave a rating on the recipe card below, that is super appreciated as well – I absolutely love to hear what you think!
XO,
Sarah
Keto Pecan Pie Bars
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
Crust:
- 6 tbsp coconut flour
- 2 tbsp sugar-free sweetener
- 1/4 cup unsalted butter melted
- 1 large egg
Filling:
- 2 cups fresh pecan pieces
- 1/2 cup unsalted butter
- 2/3 cup sugar-free sweetener allulose recommended for best texture
- 1 cup heavy cream
- 1/2 tsp salt
- 2 large eggs room temp
- 1 tsp vanilla extract
- 1/2 cup sugar-free chocolate chips optional
Instructions
- Preheat oven to 350°F. Line an 8×8-inch square baking pan with parchment paper.
- Combine all crust ingredients and stir until dough forms. Press dough evenly into bottom of pan. Bake crust for 7 minutes. Allow to cool.
- Begin preparing the filling: add butter to a saucepan over low-medium heat until melted. Add sweetener and stir until it dissolves.
- Add cream and salt – bring mixture to simmer 15 minutes, stirring occasionally, until it becomes golden and begins to thicken.
- Remove from heat and allow to cool before adding eggs.
- Whisk in eggs (make sure eggs are room temp) and vanilla.
- Add pecans on top of crust and spread out evenly. Pour mixture evenly over pecans, then distribute chocolate chips evenly on top if desired.
- Bake for 29-33 minutes. Allow to cool, then refrigerate for 20 minutes before slicing. Refrigerate longer for firmer bars.
- Enjoy!
These were incredible!!! Perfect texture and loved them with the chocolate chips
Can I use coconut evaporated milk? I can’t have dairy.
Hi! I haven’t tried that but I think it could potentially work. Let me know if you try it!
Can I use almond flour in place of the coconut flour?
That might work, but make sure to ~4x the amount when using almond flour instead of coconut flour!
Just tested these and they are insanely good. Making them again for Thanksgiving!!
Can I use Swerve that is mix of allulose and erythritol?
I think it should work. I’d recommend using mostly allulose if possible for best texture!
Could you use ho why for the sweetener?
Sorry, I’m not familiar with “ho why.” Can you clarify on what that is please?
Can I use half and half instead of heavy cream?
I haven’t tried, but I think it should work! Let me know how it comes out 🙂
Can I omit the crust and can I use raw unfiltered honey for the sweetener?
I’m not sure, I haven’t tried that! Please let me know if you decide to experiment 🙂
So delicious! Loved the chocolate chips in them too
Can you make videos of the steps to know what it should look like?
Thank you for the idea, maybe in the future!
I made these for Thanksgiving, and they were outstanding. Served with whipped cream. I recommend serving them at room temperature or cold for best texture! Yum! Will make again!
I am not a fan of chocolate chips in pecan pie so if I leave it out would anything need to change in recipe?
Nope! They are optional as mentioned in the recipe 🙂
These are incredible