Keto Pecan Pie Bars

My Keto Pecan Pie Bars is a delicious naturally sweetened no sugar dessert. These bars are perfect from the dessert plate to the lunchbox.

Pecan Pie is bit of a classic recipe so it was worth creating something that we can enjoy with out the all the sugar.

Rather than just make a keto pecan pie I decided to make them into bars. I don’t know about you I do prefer bars (or slices) rather a pie as it is easier to cut and store in the fridge or freezer. No matter which way you slice it this is still one of the best keto pecan pie recipes that you will make. Oh and easy!

THE INGREDIENTS

Most of the ingredients used will possibly be in your keto pantry right now. You need

• Butter, salted is fine
• Sweetener. While I use Sukrin products feel free to use your own preferred sweeteners and adjust the sweetness to your taste
• Vanilla extract
• Salt flakes
• Almond meal or almond flour
• Sukrin Gold granular or Lakanto Gold Monkfruit. A brown sweetener is far better to use in a pecan pie. It gives the traditional caramel flavour we all associate with a traditional pecan pie recipe.
• Eggs. I always use the freshest of eggs at room temperature in all my baking.
• Cinnamon
• Sukrin Gold Fibre Syrup. I use this as a substitute for traditional syrup. It does contain IMO and can raise blood glucose in some. Alternatively, you can increase the amount of gold granular sweetener (or lakanto) uo to 1 cup and add some maple extract or maple flavoured syrup instead
• Pecans. Any kind of nut or mixed nuts can be used in this recipe.

baking pecan bars faqs

• I use a Smeg Fan Forced oven.  If using a static oven increase the temperature by a further 10°C.
• You can use different sized baking trays and this recipe was also tested increased by 1/3 in a 33 x 23 cm brownie tin. If using a baking tay with removable base place a baking tray directly under the tray. This is because it will likely to drip with a little butter and syrup before baking.
• Line the tray so your keto pecan bars are super easy to remove from the tin.
• When testing if they are ready the centre will still be wobbly and the edges slightly firm. Allow to cool at room temperature and then refrigerate for at least a few hours but preferably overnight before cutting.
• Serve with a scoop of Macadamia Keto Ice Cream. #perfection

LOVE KETO BAR RECIPES

Here are just a few of my favourite keto bar recipes

1. Keto Caramel Basque Cheesecake Slice
2. Lemon Bars
3. Keto Chocolate Caramel Slice
4. Keto Vanilla Slice

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Keto Pecan Pie Bars

My Keto Pecan Pie Bars is a delicious naturally sweetened no sugar dessert. Made into a bar rather than a pie makes it perfect from the dessert plate to the lunchbox. A fabulous recipe for all occasions that is also suitable for the freezer.

5 from 65 votes!

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Prep Time: 20 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 10 minutes mins

Course: Dessert

Cuisine: American

Diet: Diabetic

Recipe Category: Low Carb

Calories: 169kcal

Author: Megan Ellam

Servings: 24 serves

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Ingredients 

1x2x3x

• ▢ 120 g (4 oz) butter melted
• ▢ 1/3 cup (1/3 cup) sweetener I use Sukrin:1, see Note 4
• ▢ 1 teaspoon (1 teaspoon) vanilla extract
• ▢ Pinch (Pinch) salt flakes
• ▢ 2 cups (2 cups) almond meal

PECAN TOPPING

• ▢ 1/3 cup (1/3 cup) Gold granular sweetener See Note 5
• ▢ ½ cup (½ cup) almond meal
• ▢ 3 (3) large eggs
• ▢ 1 tablespoon (1 tablespoon) vanilla extract
• ▢ 1 teaspoon (1 teaspoon) ground cinnamon
• ▢ Pinch (Pinch) salt flakes
• ▢ 1 cup (1 cup) Gold Fibre Syrup ­­See Note 6
• ▢ 2 cups (2 cups) pecans roughly chopped

Instructions

CONVENTIONAL METHOD

• Preheat the oven to 325°F (160°C). Line a 27.5 cm × 17.5 cm 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 40 -50 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 completely set. Cut into bars.

THERMOMIX® METHOD

• Preheat the oven to 325°F (160°C). Line a 27.5 cm × 17.5 cm baking pan with baking paper.
• Melt butter 2 min/90℃/speed 1.
• Add remaining shortbread ingredients and mix 30 seconds/speed 3/reverse. Allow to rest for 5 minutes. Press into prepared pan.
• Bake 20-22 minutes or until the edges are lightly golden.
• Place pecans into mixing bowl and chop 4 sec/speed 4.
• Mix all filling ingredients 30 sec/speed 3/reverse. Pour over warm shortbread.
• Bake 40 -50 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 completely set. Cut into bars.

Notes

1. Keto Pecan Pie 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.

Your Own Notes

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Nutrition

Serving: 1serve | Calories: 169kcal | Carbohydrates: 4g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 44mg | Potassium: 41mg | Fiber: 2g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg | Magnesium: 11mg | Net Carbs: 2g

Tried this recipe?Mention @meganellam or tag #madcreations!

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