Sooo gooey, rich, sweet n’ salty! No one will ever believe these low carb pecan pie bars are sugar-free, keto-friendly, gluten-free, and only 2g net carbs each. Perfect for Thanksgiving, or any time of year!
⅔cupsugar-free sweetenerallulose recommended for best texture
1cupheavy cream
½tspsalt
2large eggsroom temp
1tspvanilla extract
½cupsugar-free chocolate chipsoptional
Instructions
Preheat oven to 350°F. Line an 8x8-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 room temperature eggs and vanilla.
Add pecans on top of crust and spread out evenly. Pour filling mixture evenly over the 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!
Notes
Sweetener Tips: For the crust, any sugar-free sweetener will work. For the filling, granulated allulose is highly recommended as it provides that classic texture and doesn't crystallize when chilled.Chocolate Chips: Optional but delicious! If you skip the chocolate chips, you may want to add a bit more sweetener to the filling to compensate for the sweeteness of the chocolate chips.