These easy Keto Pecan Pie bars have a crisp almond flour shortbread crust and a deliciously soft pecan frangipane filling. Topped with pecan halves, you're getting all flavours we love in a proper pecan pie at a fraction of the carbs.
I'm all about pecans at the moment! Last week I made a proper Keto Pecan Pie. I served it to American friends that are living here in London and it got the thumbs up all round. They even took down the recipe to make it again at Thanksgiving!
Today I decided to stick with the holiday theme and came up with these keto pecan bars. I guess you could call them keto pecan pie bars because they have all the pecan pie flavours - buttery, nutty and sweet... but with a French twist.
You see, instead of simply topping the pie crust with pecan halves and a sugar free syrup or caramel, I made a sugar free pecan frangipane.
Frangipane is a traditional French pastry cream, which normally contains ground almonds, butter, egg and sugar. Here, I have simply replaced the almonds with pecans and used a sugar free sweetener instead of sugar.
I find that traditional pecan pie - low carb or not - is often so sweet it makes my toes curl. These healthy pecan bars, on the other hand, are just on the right side of sweet. Seriously, I can't wait for you to try them!
And did I tell you they are only 2.5g net carbs per bar?
Let's take a look at the ingredients:
Gluten free pie crust
- Almond flour or ground almonds
- Salt, cinnamon, almond extract
See? Very straight forward! I like almond extract here, but you could also use vanilla extract. The cinnamon and salt both give extra flavour.
- Vanilla extract
- Low carb sweetener
I think allulose is the best sweetener for this recipe. It melts just like sugar and does not re-crystallise.
Alternatively, you could also use a golden erythritol monk fruit blend (ideally powder it first in a high speed blender) or powdered erythritol.
Another option would be sugar free maple syrup. Lakanto makes a good one.
How to make Keto Pecan Pie Bars
Let's get started! Preheat the oven to 180C / 350F. Line a 9 x 5 inch rectangular pan with parchment paper.
Place the flour, sweetener and salt in the food processor and pulse briefly. Add the butter 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 it out between two sheets of parchment paper and have it thinner, reaching up the sides of the pan like a pie.
Note: It's possible to pre-bake the crust for 12 minutes if you want it extra crisp. I've omitted this step because I wanted to keep the recipe as simple as possible.
Low Carb Pecan Frangipane
Brown the butter in a saucepan over medium heat until golden, stirring continuously. About 5 minutes. Take care that it does not burn! Let it cool to lukewarm.
Note - this is an optional step. I made a test without and you're still getting a great result, but I really liked the additional flavour from the browned butter.
Next, blend the pecans in a food processor to a flour. Add the cooled butter, sweetener, egg and egg yolk, 1 tsp vanilla extract and cinnamon and mix until well-combined. Add the filling on top of the crust and smoothen with the back of a spoon or a spatula.
Last, top with pecan halves and bake for circa 30 minutes or until browned. You want the top to be firm, but the inside to be still jiggly.
This keto pecan bar recipe is very fragile straight out of the oven. Let it cool completely before cutting!
Recipe tips and variations
Get it ready for Christmas: On top of the cinnamon, also add ½ tsp ginger, ½ tsp nutmeg, ¼ tsp allspice and a pinch of cloves.
More pecan flavour: Try subbing half the almond flour in the base for pecan flour.
Make it dairy free: For a dairy free version, swap out the butter for coconut oil.
Add a streusel topping: Hold back ⅓ of the base mix. Make a thinner crust with ⅔ of the mix (it'll still be plenty) and crumble the rest on top of the frangipane filling.
Keto Pecan Pie bars are fine at room temperature for a day or two. I always prefer to store them in the fridge - for up to 6 days.
Alternatively, freeze for up to 3 months.
More keto dessert recipes to try
For more fall flavours, check out these low carb holiday recipes:
Keto pumpkin cookies - soft, moist cookies topped with a cream cheese frosting.
Low carb keto butter cake - an essential coffee cake recipe the whole family will love.
Keto apple cider donuts - this low carb dessert recipe contains real apple and oodles of flavour.
Tried this recipe? Give it a star rating below!
Keto Pecan Pie Frangipane Bars
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- ½ cup pecan halves
- Preheat the oven to 180C / 350F. Line a 9 x 5 inch rectangular pan with parchment paper.
- 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.)
- 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 smoothen with the back of a spoon or a spatula.
- Top with pecan halves and bake for circa 30 minutes or until browned. You want the top to be set and the inside to be still jiggly.
- Note - this keto pecan bar recipe is very fragile straight out of the oven. Let it cool completely before cutting!
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