Description
These keto pecan pie bars are rich and nutty with a soft almond crust and sweet pecan topping, perfect for a low-carb dessert.
Ingredients
Scale
- 1 1/4 cups almond flour
- 1/4 cup granular sweetener (erythritol-based)
- 1/4 tsp salt
- 1/4 cup butter (melted)
- 1/4 cup butter
- 1/4 cup brown sugar replacement
- 1/4 cup allulose
- 1/4 cup heavy whipping cream
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups pecans (chopped)
- 1/4 cup sugar free chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- Mix almond flour, 1/4 cup granular sweetener, 1/4 tsp salt, and 1/4 cup melted butter.
- Press into an 8×8 inch pan lined with parchment.
- Bake for 10 minutes until light golden. Let cool slightly.
- In a bowl, melt 1/4 cup butter.
- Stir in 1/4 cup brown sugar replacement, 1/4 cup allulose, and 1/4 cup heavy cream.
- Add 2 large eggs, 1 tsp vanilla extract, and 1/4 tsp salt. Mix until smooth.
- Fold in 1 1/2 cups chopped pecans and 1/4 cup sugar free chocolate chips.
- Pour over warm crust and bake for 20–25 minutes until mostly set.
- Cool, then chill for 2 hours before cutting.
Notes
Chill before cutting for clean slices. Use room temperature eggs for a smooth filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 2g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg