Keto Pecan Pie Bars

Name: Keto Pecan Pie Bars
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 serving
Ingredients: 2 cups almond flour; 2 tbsp allulose; 1 teaspoon cinnamon; ¼ teaspoon salt; 1 egg; 3 tablespoon butter; 1 tsp almond extract; ½ cup butter; 1.5 cups pecan halves; ⅔ cup allulose; 1 egg; 1 egg yolk; 2 teaspoon cinnamon; 1 teaspoon vanilla extract; ½ cup pecan halves

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
12
Calories
315 kcal
Course
Dessert
Cuisine
French, American

Keto Pecan Pie Bars

Raiden Walker

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Try these keto pecan bars for a healthy holiday treat! I've taken the classic pecan pie recipe and have given it a French twist. My bars are topped with a moist and buttery pecan frangipane mix.

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Ingredients

Servings

Crust

2 cups almond flour 200g
2 tbsp allulose or a brown sugar substitute
1 teaspoon cinnamon
¼ teaspoon salt
1 egg large, room temperature
3 tablespoon butter room temperature
1 tsp almond extract optional

Pecan Filling

½ cup butter 114g
1.5 cups pecan halves 150g
⅔ cup allulose 130g, or ½ cup-⅔ cup golden erythritol
1 egg large, room temperature
1 egg yolk
2 teaspoon cinnamon or pumpkin spice mix
1 teaspoon vanilla extract

Topping

½ cup pecan halves

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Instructions

Preheat the oven to 180C / 350F. Line a 25x15 cm rectangular pan with parchment paper.

Crust

Place the flour, sweetener, cinnamon and salt in the food processor and pulse briefly. Add the butter, almond extract and egg and blend until the mixture forms a ball. Alternatively, stir together with a fork, then knead until a smooth dough.
Press the dough into the cake pan with your hands. (Option to roll out the dough between two sheets of parchment paper and have it thinner, reaching up the sides of the pan like when making a pie.)

Pecan Filling

Optional step: Brown the butter in a saucepan until golden, stirring continuously. About 5 minutes. Take care that it does not burn! Let it cool to lukewarm.
Blend the pecans in a food processor to a flour. Add the cooled butter, sweetener, 1 egg and 1 additional egg yolk, vanilla extract and cinnamon and mix until well-combined. Add the filling on top of the crust and smooth with the back of a spoon or a spatula.
Top with pecan halves and bake for 30 minutes or until browned. You want the top to be set and the inside to be still jiggly. Let cool before cutting.

Notes

Net carbs: 2.5g per slice. Makes 12 slices.
These bars are filling. Option to cut into 24 squares and serve as a smaller sweet.
Since the frangipane filling is sweet, I did not add any sweetener to the pie crust. Add 2 tablespoons of sweetener to the crust if you prefer.
Note: It is possible to pre-bake the crust for 12 minutes if you want it extra crisp. I omitted this step because I wanted to keep the recipe as simple as possible.
Store in an airtight container the fridge for up to 6 days or freeze for up to 3 months.