Go Back
–+ servings

Low Carb Pecan Pie Bars

These low carb pecan pie bars deliver all the rich, buttery flavor of classic pecan pie in a keto friendly, easy-to-share format.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 138 kcal
Print Recipe Pin Recipe

Ingredients
  

For the Crust

  • 1 1/2 cups Almond Flour
  • 2 tbsp Granulated Erythritol
  • 3 tbsp Butter, melted
  • 1/4 tsp Sea Salt

For the Filling

  • 1 1/2 cups Pecan Halves
  • 1/4 cup Butter
  • 1/3 cup Brown Sugar Erythritol
  • 1/4 cup Heavy Cream
  • 1 tsp Vanilla Extract
  • 1/4 tsp Sea Salt

Equipment

  • 8x8 inch baking dish
  • saucepan

Instructions
 

  • Preheat your oven to 350 F. Line an 8x8 inch baking dish with parchment paper.
  • Mix together the almond flour, erythritol, melted butter, and sea salt. Press firmly and evenly into the bottom of the prepared dish. Bake for 12 minutes until lightly golden.
  • While the crust bakes, arrange the pecan halves in a single layer on a separate baking sheet and toast them in the oven for 5 minutes until fragrant.
  • In a small saucepan over medium heat, melt the butter. Stir in the brown sugar erythritol, heavy cream, vanilla extract, and sea salt. Simmer for 3 to 4 minutes, stirring constantly, until the caramel thickens slightly.
  • Arrange the toasted pecans over the baked crust. Pour the warm caramel evenly over the pecans.
  • Bake for 12 to 15 minutes until the filling is bubbling. Let cool completely, then refrigerate for 2 hours before slicing into bars.

Nutrition

Serving: 1servingCalories: 138kcalCarbohydrates: 2gProtein: 2gFat: 14g
Keyword keto pecan pie, low carb, pecan pie bars, sugar free dessert
Tried this recipe?Let us know how it was!