Keto Pecan Pie Bars Recipe: A Buttery, Low-Carb Twist on a Classic Dessert

Why You’ll Love This Recipe

It’s low-carb, gluten-free, rich without being overly sweet, easy to slice and serve, perfect for meal prep, and delivers all the nostalgic pecan-pie flavors in a more convenient bar form.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Almond flour
Creates a tender, buttery crust that mimics traditional shortbread.

Butter
Adds richness to both the crust and the filling, helping everything bake into a golden, cohesive layer.

Sugar-free sweetener (erythritol, allulose, or monk fruit blend)
Sweetens the bars without adding carbs or affecting blood sugar.

Vanilla extract
Enhances the caramel flavor and brings warmth to the filling.

Maple extract (optional)
Adds a nostalgic maple note without sugar, deepening the pie-like taste.

Eggs
Bind the filling and help it set into a perfect, sliceable texture.

Pecans
Provide crunch, richness, and classic pecan pie flavor when toasted.

Salt
Balances sweetness and lifts the buttery, nutty notes of the bars.

Directions

Begin by preparing the crust. Preheat the oven and line your baking dish with parchment paper for easy removal. In a bowl, mix almond flour, melted butter, sweetener, and a pinch of salt to create a crumbly dough. Press the mixture firmly into the baking dish to form an even layer. Bake until lightly golden and set.

While the crust cools slightly, prepare the filling. In a saucepan, melt butter and sweetener over medium heat until the mixture becomes smooth and slightly thickened. Remove from heat and whisk in eggs, vanilla, and maple extract if using. Stir in chopped pecans until evenly coated.

Pour the pecan mixture over the pre-baked crust and spread it out evenly. Return the dish to the oven and bake until the filling is set and the top is golden. Allow the bars to cool completely before slicing—they firm up as they cool, making clean squares easy to achieve.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

Serves 12–16 bars
Preparation time: 15 minutes
Baking time: 25–30 minutes
Cooling time: 30–45 minutes
Total time: about 1 hour 15 minutes

Storage/reheating

Store bars in an airtight container in the refrigerator for up to one week. They taste even better chilled as the flavors deepen. Freeze for long-term storage: wrap individually and thaw at room temperature when ready to enjoy. No reheating is required, though you may warm lightly if preferred.

Variations and Customizations

Chocolate Pecan Pie Bars
Add sugar-free chocolate chips to the filling for a decadent twist.

Maple-Pecan Keto Bars
Use maple extract generously for a nostalgic breakfast-like flavor.

Salted Caramel Keto Bars
Sprinkle flaky sea salt on top for a sweet-salty contrast.

Coconut-Pecan Bars
Mix in unsweetened shredded coconut for extra texture.

Walnut Swap
Replace pecans with walnuts for a slightly earthier, heartier flavor.

Pumpkin Spice Version
Add pumpkin pie spice to the filling for seasonal warmth.

Brown Butter Crust
Use browned butter to deepen the nutty flavor profile.

Ultra-Gooey Bars
Use allulose for the filling—this sweetener browns beautifully and creates extra caramelization.

Crunchy Top Variation
Add a layer of chopped toasted pecans right before baking.

Low-Cal Option
Reduce sweetener slightly if you prefer a less sweet dessert.

FAQs

Are these bars fully keto?

Yes, they use almond flour and sugar-free sweeteners, keeping carbs very low.

Can I make them dairy-free?

Yes—use coconut oil instead of butter, though flavor will vary slightly.

Do I need to toast the pecans first?

Toasting enhances flavor, but raw pecans work too.

Can I use coconut flour instead of almond flour?

No, coconut flour absorbs too much liquid; the crust won’t hold.

Why is my filling grainy?

Some sweeteners crystallize when cooled; allulose creates the smoothest filling.

Do the bars need to be refrigerated?

Yes, refrigeration helps them firm up and stay fresh.

Can I double the recipe?

Yes, use a larger baking dish and increase bake time slightly.

Are these bars very sweet?

They’re balanced, but you can reduce sweetener to taste.

Can I freeze them?

Absolutely—they freeze and thaw beautifully.

Can I make them nut-free?

Not with this recipe since pecans are essential; however, sunflower seeds can mimic texture for a non-keto version.

Conclusion

Keto Pecan Pie Bars offer everything you love about classic pecan pie—rich filling, buttery crust, caramelized nuts—in a convenient, low-carb bar format. They’re simple to prepare, visually appealing, and perfect for holidays, gatherings, or meal prepping sweet treats. With their satisfying crunch and warm, maple-kissed flavor, these bars prove that keto desserts can be both decadent and wholesome. Enjoy them chilled, sliced neatly, and ready to impress.

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