Try these easy gluten-free keto pecan pie bars to get all the flavor of classic pecan pie. They are sweet, buttery, nutty, and ideal for low-carb holiday treats.
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When I need a dessert that’s both indulgent and diet-friendly, these low-carb and gluten-free pecan pie bars are a fall favorite. They have everything I love about traditional pecan pie without all the carbs or gluten. These bars keep me on track, especially during holiday get togethers.
When I tested the recipe, I was surprised at how easy they are to whip up. They’re perfect for those times when you want something sweet but don't have the time (or patience) for mini pecan pies. With simple ingredients and a few quick steps, you can have a batch ready to go in no time.
These bars are a delicious treat for anyone watching carb intake. You can also serve them with keto chocolate chip cookies and almond butter cookies for an impressive holiday dessert tray.
Ingredients
- CRUST
- Almond flour: Provides a gluten-free, nutty base with a tender crumb.
- Unsalted butter: Binds the ingredients together and adds richness.
- Granulated sweetener: Adds sweetness and balances the flavors.
- Vanilla extract: Enhances the flavor with its warm, aromatic notes.
- Salt: Enhances the overall flavor profile by balancing the sweetness.
- PECAN TOPPING
- Butter: Adds richness and helps create a smooth, glossy topping.
- Brown granular sweetener: Adds sweetness and a caramel-like flavor.
- Egg: Acts as a binder, giving structure to the topping.
- Coarsely chopped pecans: Provide a crunchy texture and nutty flavor.
Scroll down to the recipe card for quantities used.
Instructions
To start, gather the ingredients and preheat the oven to 350°F. Then, line the small baking pan with parchment paper and begin making the crust.
Add the almond flour, butter, monk fruit sweetener, vanilla, and salt to a medium bowl.
Combine ingredients until well combined.
Spread the mixture into the prepared pan and bake for 12 to 15 minutes, or until set.
Add butter and brown sweetener to a small saucepan. Whisk together over medium heat until boiling. Boil for 1 minute, then remove from heat.
Beat the egg in a small bowl. Slowly stream in 1 to 2 tablespoons of the melted butter mixture to bring the eggs up in temperature without cooking them.
Slowly stream the warmed egg mixture into the rest of the melted butter mixture while whisking to combine.
Stir in the pecans.
Spread mixture evenly over baked crust.
Return to the oven and bake for 15 to 20 minutes, just until the topping is set and browned. Remove from the oven and cool on a rack for 15 minutes.
Remove the bars from the pan and allow to cool completely on the rack. Cut into six even-size slices.
Hint: let the pecan pie bars cool completely before cutting. This allows the filling to set properly, making it easier to slice cleanly without the bars falling apart. If you're in a hurry, you can place the bars in the refrigerator to speed up the cooling process.
Variations
Customizing your pecan pie bars can be a fun way to make the recipe uniquely yours. Here are some easy ideas:
- Crust Variations:
- Different Nut Flours: Swap almond flour for other nut flours like hazelnut or pecan flour for a different flavor.
- Spices: Add a pinch of cinnamon or nutmeg to the crust for extra warmth and depth.
- Sweetener Substitutions:
- Maple-Flavored Sweetener: Use a keto-friendly maple-flavored syrup or sweetener for a maple pecan twist.
- Coconut Sugar: If you're not strictly keto, coconut sugar can add a rich, caramel-like flavor.
- Flavor Enhancers:
- Extracts: Try adding almond extract or rum extract to the filling for a unique flavor profile.
- Citrus Zest: Grate some lemon or orange zest into the crust or topping for a refreshing twist.
- Texture Additions:
- Coconut: Mix in unsweetened shredded coconut to the crust or sprinkle on top for added texture.
- Chocolate Chips: Stir in some sugar-free dark chocolate chips for a delightful chocolatey surprise.
The filling should work for hand pies, too. Just take a look at my pumpkin hand pies for some inspiration.
Tips
Top tip: Make sure the crust is fully pre-baked before adding the topping. This will help prevent it from becoming soggy and will give you a nice, firm base that holds up well to the rich pecan topping. Bake it until it's golden and slightly firm to the touch
- Use Fresh Ingredients: Ensure all your ingredients, especially the pecans and flours, are fresh to achieve the best flavor and texture.
- Mix Toppings Gently: When combining the pecan topping ingredients, mix gently to avoid breaking the pecans and maintain a nice texture.
- Watch Your Sweeteners: Keto sweeteners can vary in sweetness. Taste as you go and adjust the amount to suit your preference.
- Cool Completely: Allow the bars to cool completely before cutting to ensure they set properly and hold their shape.
Serving suggestions
One popular option is to serve these pecan pie bars warm with a scoop of sugar-free vanilla ice cream on top. The contrast between the warm bars and the cold, creamy ice cream creates a luxurious dessert experience. You can also add some vegan whipped cream.
For something more indulgent, try drizzling the bars with a bit of sugar-free caramel sauce. The caramel adds an extra layer of richness and flavor that pairs perfectly with the nutty pecan filling. Garnish each bar with a sprinkle of sea salt or a few whole pecans for a refined touch.
If you're serving these bars at a gathering or holiday event, arrange them on a decorative platter with fresh berries or mint leaves for a festive look. You can also pair the bars with a cup of hot Americano or a glass of almond milk for a delightful combination.
Storage
Store your bars in an airtight container in the refrigerator to keep them fresh and maintain their texture. They can be safely stored for up to one week.
If you want to store them for a longer period, you can also freeze them. Just make sure they're well-wrapped or placed in a freezer-safe container, and they should last for up to three months.
FAQs
Yes, you can substitute almond flour with other nut flours such as pecan flour or hazelnut flour. This will give the crust a different flavor while still keeping it gluten-free and low-carb.
Make sure to pre-bake the crust until golden and let the finished bars cool completely before cutting. Chilling them in the refrigerator can also help set the filling and make slicing easier.
Absolutely! You can substitute the butter with coconut oil or a dairy-free butter alternative. Ensure the chosen substitute is also compatible with keto and low-carb diets to maintain the recipe's integrity.
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Recipe
Easy Gluten-Free Keto Pecan Pie Bars
Ingredients
CRUST
- ⅔ cup almond flour
- 5 tablespoons unsalted butter melted
- 1 tablespoon granulated sweetener sugar or monk fruit
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
PECAN TOPPING
- ¼ cup butter
- 3 tablespoons brown granular sweetener brown sugar or Swerve Brown
- 1 large egg
- 1 cup coarsely chopped pecans
Instructions
- Preheat the oven to 350°F. Line a 1-quart rectangular baking dish (about 7×5 inches) with parchment paper.
- In a medium bowl, combine the almond flour, butter, monk fruit sweetener, vanilla, and salt. Spread the mixture into the prepared pan and bake for 12 to 15 minutes, or until set.
- In a small saucepan over medium heat, whisk together the butter and brown sweetener as they melt. Bring to a boil and allow to boil for 1 minute, then remove from the heat.
- Beat the egg in a small bowl. Slowly stream in 1 to 2 tablespoons of the melted butter mixture to bring the eggs up in temperature without cooking them. Then slowly stream the warmed egg mixture into the rest of the melted butter mixture while whisking to combine.
- Stir in the pecans and spread evenly over the baked crust. Return to the oven and bake for 15 to 20 minutes, just until the topping is set and browned.
- Remove from the oven and cool on a rack for 15 minutes. Remove the bars from the pan and allow to cool completely on the rack. Cut into six even-size slices.
Amy
Crust is too dry
Lisa MarcAurele
You may have used too much almond flour or overcooked it.