Description
A low-carb, keto-friendly version of classic pecan pie bars featuring a buttery almond flour crust and a gooey, maple-flavored pecan filling—sweet, nutty, and perfect for holidays or everyday treats.
Ingredients
- Crust:
- 2 cups almond flour
- 1/4 cup powdered erythritol
- 1/4 tsp salt
- 1/3 cup melted butter
- 1 tsp vanilla extract
- Pecan Filling:
- 1 cup pecans, chopped
- 1/2 cup brown erythritol sweetener
- 1/3 cup butter
- 1/3 cup keto maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Make the crust: Mix almond flour, powdered erythritol, and salt. Stir in melted butter and vanilla until dough forms. Press evenly into the bottom of the pan. Bake for 10–12 minutes until lightly golden.
- Prepare filling: In a saucepan, melt butter with brown erythritol and keto maple syrup. Bring to a gentle simmer, stirring until sweetener dissolves. Remove from heat and cool slightly.
- Whisk in eggs, vanilla, and salt. Stir in chopped pecans.
- Pour filling over the baked crust.
- Bake for 20–25 minutes, or until center is set.
- Cool completely before slicing into bars.
Notes
- Use whole pecans on top for a more decorative finish.
- Refrigerate bars for firmer texture and cleaner slices.
- Store in an airtight container for up to 5 days.
- Make dairy-free by using coconut oil instead of butter.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baked
- Cuisine: American