Keto Chocolate Pecan Bars

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

These easy keto pecan bars are the perfect low carb dessert. See how easy these sugar free pecan bars are to make in less than 15 minutes prep time READ ON for more HOT TIPS on how to get the perfect bake every time!

I can’t believe how much of a fan I am now of pecans and baking with them. For most of my life I have not been a big fan.

These days I have been enjoying Pecan Pie, Pecan Bars, and Bliss Balls, all keto pecan recipes of course. These chocolate keto pecan bars are no exception.

In fact they are my favourite out of all my pecan recipes.

Chocolate pecan bars piled up on dark background

The Ingredients

SHORTBREAD BASE
180 g butter melted
1/2 cup (100g) sweetener, I use Sukrin:1
2 teaspoons vanilla extract
Pinch salt flakes
3 cups almond meal (300g)
PECAN LAYER
1/3 cup (45g) Sukrin Gold granular sweetener
3 tablespoons (30g) almond meal
2 large eggs
2 teaspoons vanilla extract
Pinch salt flakes
1 cup (320g) Sukrin Gold Fiber syrup­­­
1 cup pecans (110g), roughly chopped
CHOCOLATE TOPPING
1 1/2 cups (200g) dark chocolate or Vitawerx Milk Chocolate, melted
3 tablespoons butter
 
stack of chocolate slices with one with a bite out of it

Keto Pecan Bar Ingredient Substitutions

There are a few recipe substitutions we can do. Our main focus is on providing recipes that everyone can re-create with easy to source ingredients and tailor a recipe to your own personal taste.

With the Shortbread Base:

Butter – substitute with Nuttelex for dairy free. I feel coconut oil would be too strong in flavour. Ghee would work perfectly too.

Sweetener – Use whatever you prefer and increase or decrease to your personal taste. A gold sweetener works perfect.

Almond meal – add a mix of almond meal and desiccated coconut for a tasty change.

Pecan Layer substitutions

Sukrin sweetener – substitute Lakanto gold monkfruit or any sweetener of choice. Gold sweetener does work best for a caramel flavour.

Sukrin Gold syrup – you can substitute maple flavoured syrup or just increase the granular sweetener. If you are not using the fibre syrup the topping will be a little firmer and drier than with the syrup.

Close of a piece of pecan pie 

Other Great Keto Bar Recipes

  1. Sugar Free Jupiter Bar | Keto Candy
  2. Keto Lemon Bars
  3. Keto Pecan Pie Bars
  4. White Chocolate Keto Snickers Bar – sugar free
  5. Keto Caramel Nut Chew Bar | Sugar Free

slices piled up on black background

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Chocolate pecan bars piled up on dark background

Keto Chocolate Pecan Bars

Oh my goodness! These Keto Chocolate Pecan Bars are seriously too good! Perfectly sweet, salty, and delicious. Great for the lunch box, and for when you need a little something sweet without the guilt.
5 from 29 votes
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Course: Dessert
Cuisine: American
Keyword: keto chocolate pecan bars, low carb pecan bars
Recipe Category: Low Carb
Calories: 168kcal
Servings: 36 serves
Tap or hover over number to scale ingredients
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Ingredients

SHORTBREAD BASE

PECAN LAYER

  • 1/3 cup (45g) Sukrin Gold granular sweetener
  • 3 tablespoons (30g) almond meal
  • 2 eggs
  • 2 teaspoons vanilla extract
  • Pinch salt flakes
  • 1 cup (320g) Sukrin Gold Fiber syrup
  • 1 cup pecans roughly chopped

CHOCOLATE TOPPING

  • 1 1/2 cups (200g) dark chocolate or Vitawerx Milk Chocolate, melted
  • 3 tablespoons butter

Instructions

CONVENTIONAL METHOD

  • Preheat the oven to 325°F (160°C). Line a 23cm × 33cm baking pan with baking paper.
  • Mix all shortbread ingredients together. Allow to rest for 5 minutes. Press into prepared pan.
  • Bake 20-22 minutes or until the edges are lightly golden.
  • Combine all filling ingredients together. Spoon over warm shortbread.
  • Bake 30 -40 minutes or until the filling is set. The centre should still be a little wobbly but not runny. Remove from oven and allow to cool in the pan. Refrigerate until set.
  • Combine melted chocolate and butter and pour over chilled pecan slice. Cut into bars once set.

THERMOMIX® METHOD

  • Preheat the oven to 325°F (160°C). Line a 23cm × 33cm baking pan with baking paper.
  • Melt butter 2 min/90℃/speed 1.
  • Add remaining shortbread ingredients and mix 30 sec/speed 3/reverse. Allow to rest for 5 minutes. Press into prepared pan.
  • Bake 20-22 minutes or until the edges are lightly golden.
  • Mix all filling ingredients 30 sec/speed 3/reverse. Pour over warm shortbread.
  • Bake 30 -40 minutes or until the filling is set. The centre should still be a little wobbly but not runny. Remove from oven and allow to cool in the pan. Refrigerate until set. Cut into bars.
  • Combine melted chocolate and butter and pour over chilled pecan slice. Cut into bars once set.

Notes

  1. Keto Chocolate Pecan Bars will store in the fridge for up to 1 week.
  2. Seal in airtight ziplock bag and freeze up to 1 month
  3. Sweeteners can be adjusted to personal taste.
  4. Sukrin:1 sweetener is a straight 1:1 swap with sugar, any sweetener of choice can be substituted.
  5. Sukrin Gold sweetener is a brown low carb sweetener, that can be substituted with Lakanto Gold Monkfruit Sweetener.
  6. Sukrin Gold Fibre syrup is an IMO syrup. It may be substituted with Maple Flavoured Syrup, however, this has not been tested for results.

Nutrition

Serving: 1serve | Calories: 168kcal | Carbohydrates: 6g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 49mg | Potassium: 68mg | Fiber: 3g | Sugar: 2g | Vitamin A: 172IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg | Magnesium: 20mg | Net Carbs: 3g
Tried this recipe?Mention @meganellam or tag #madcreations!

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