Keto Pecan Pie Bars

Why This Is Strictly Keto

Classic pecan pie bars are built on a wheat-flour crust and a corn syrup filling — this version swaps in an almond flour shortbread crust and a filling sweetened with erythritol and allulose instead of corn syrup or sugar. The pecans themselves are the real star, a genuine whole food with no substitutes needed.

Ingredients

Crust

• 1 1/4 cups almond flour
• 1/4 cup granular keto sweetener (erythritol-based)
• 1/4 teaspoon salt
• 1/4 cup butter, melted

Pecan Pie Filling

• 1/4 cup butter
• 1/4 cup brown sugar replacement
• 1/4 cup allulose
• 1/4 cup heavy whipping cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups pecans, chopped
• 1/4 cup sugar-free chocolate chips

Instructions

1. Make the crust: Preheat the oven to 325°F and grease a 9-inch square metal baking pan. Whisk the almond flour, sweetener and salt together, then stir in the melted butter. Press evenly into the bottom of the pan and bake 10-12 minutes, until the edges turn golden. Let cool in the pan.

2. Cook the filling base: Heat the butter, brown sugar replacement and allulose in a saucepan over medium heat until boiling, 2-3 minutes. Remove from the heat and stir in the cream — it will bubble vigorously. Let cool to lukewarm.

3. Finish the filling: Whisk the eggs, vanilla and salt into the cooled mixture.

4. Assemble and bake: Scatter the pecans and chocolate chips over the cooled crust, then pour the filling evenly over the top. Bake 20-25 minutes, until mostly set but still slightly jiggly in the center when shaken.

5. Cool and cut: Let the bars cool in the pan for about 30 minutes before slicing into 16 squares.

Nutritional Info (per bar, approximate)

Tips

• Line the pan with parchment paper, leaving an overhang, to lift the whole slab out for cleaner cutting.
• Don’t overbake — a slight jiggle in the center means the filling will finish setting as it cools.
• Store covered on the counter up to 4 days, or freeze individual bars for up to 3 months.