These Keto Pecan Pie Bars have a buttery almond flour crust, a soft, gooey pecan filling, and little bites of chocolate throughout. Just press the dough into the pan, whisk together the filling, and bake. Let them cool before slicing, and you’ll have a low-carb dessert that’s easy to make ahead and share for Thanksgiving or a family gathering.
If you’ve been here for a while, you probably know how much I love pecan desserts. From my keto pecan pie to these pecan pie cookies, there’s something about that buttery, nutty combination that keeps me coming back.
For these bars, the filling gets its richness from butter and full-fat coconut milk, while a brown sugar substitute adds a caramel-like flavor. Chopped pecans give every slice plenty of texture, and the chocolate chips add a little something extra without taking over.
The hardest part is waiting to cut them! The filling is soft when it comes out of the oven and needs time to set. Keep the bars in the pan while they cool, then use the parchment paper to lift them out before slicing.
Why You’ll Love These Pecan Pie Bars
- Easy to put together: The crust presses straight into the pan, and you can mix the filling with a whisk. No rolling pin or electric mixer needed.
- A little crunch in every bite: Chopped pecans balance the soft filling and tender crust, with little pockets of chocolate throughout.
- Great for making ahead: Bake them the day before and refrigerate overnight, leaving you one less thing to prepare before guests arrive.
- Simple to share: One pan makes 12 bars, or you can cut smaller pieces when serving them alongside other desserts.
Ingredients for Keto Pecan Pie Bars
One of the best parts about these gluten-free pecan pie bars is that they need only a few easy-to-find, naturally low-carb ingredients. Here is everything you will need:
For the Crust
- Almond flour: Use finely ground, blanched almond flour for a tender crust. Coarse almond meal will give it a more grainy texture.
- Coconut flour: A small amount helps absorb moisture and hold the dough together. Measure carefully, since extra coconut flour can make the crust dry.
- Powdered sweetener: Powdered sweetener mixes into the dough more evenly than coarse granules. Choose a baking blend rather than concentrated monk fruit or stevia.
- Butter: Use softened, unsalted butter. It should be soft enough to leave an indent when pressed, but not melted.
- Egg: One large egg helps bind the crust so it holds together when sliced.
For the Filling
- Butter: Melt the butter, then let it cool until just warm before mixing it with the eggs.
- Brown sugar substitute: A brown-style sweetener adds sweetness and a caramel-like flavor. Choose one labeled as a cup-for-cup sugar replacement. If you’re avoiding erythritol, check the ingredient list, since many monk fruit blends contain it. Different blends can affect how firmly the filling sets.
- Coconut milk: You’ll need full-fat, unsweetened canned coconut milk, not the thinner coconut drink sold in cartons. Stir the cream and liquid together before measuring. Sweetened cream of coconut is a different product.
- Pecans: Chop them into small pieces so you get pecans throughout each bar and can slice through the topping more easily.
- Chocolate chips: Unsweetened chocolate adds a slightly bitter contrast to the sweet filling. For sweeter chocolate bites, use sugar-free chocolate chips instead. They aren’t the same product, so choose according to the flavor you want.
- Eggs: These help the filling set as it bakes. Use room-temperature eggs so they mix more easily with the melted butter.
- Vanilla and salt: Vanilla complements the pecans and brown sugar substitute, while a little salt keeps the filling from tasting overly sweet.
How To Make These Keto Pecan Pie Bars Recipe
These low-carb pecan pie bars are one of my favorite dessert recipes since they taste incredibly delicious and are super easy to make. Here is everything you have to do:
Prepare the Crust
Preheat the Oven. Preheat your oven to 350°F (180°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later.
Mix the Dry and Wet Ingredients. In a large bowl, combine the almond flour, coconut flour, powdered sweetener, softened butter, egg, and sea salt.
Form the Dough. Use clean hands or a sturdy spatula to mix until a soft dough forms.
Press and Prep the Crust. Press the dough firmly and evenly into the bottom of the prepared pan. Use a fork to poke small holes throughout the crust, this prevents bubbling while baking and keeps the crust flat.
Bake. Bake the crust for 10–12 minutes, or until lightly golden around the edges.
Tip: Don’t overbake; the crust will continue baking once the filling is added.
Make the Filling
Combine the Base Ingredients. In a large bowl, whisk together the melted butter, golden monk fruit sweetener (or brown sugar substitute), coconut milk, vanilla extract, and sea salt.
Tip: Make sure the coconut milk is well-shaken or stirred so it’s creamy and smooth.
Add the Eggs. Add the three room-temperature eggs and whisk again until the mixture is silky and well combined.
Room temperature eggs help the filling mix evenly and bake more smoothly.
Stir in Pecans and Chocolate Chips. Fold in the chopped pecans and unsweetened chocolate chips.
Tip: Lightly toast the pecans beforehand for deeper flavor (optional but delicious).
Assemble and Bake. Pour the prepared filling over the warm, pre-baked crust, spreading it out evenly.
Protect the Edges (Optional).If your crust edges tend to brown quickly, loosely cover them with aluminum foil before baking.
Bake the Bars
Bake at 350°F (180°C) for 35–40 minutes, or until the center is mostly set but still has a slight jiggle.
The top should be golden, and the edges should look firm.
Cool and Serve
Cool Completely. Let the bars cool in the pan—this step is crucial for clean slicing and the perfect texture.
Slice and Enjoy. Once cool, lift them out using the parchment overhang, cut into squares, and enjoy!
Store leftovers in the fridge for up to 5 days.
Tips for the Best Pecan Pie Bars
- Press the crust evenly. Pay attention to the corners so you don’t end up with a thick middle and thin edges.
- Watch the center, not just the color. The filling should be set around the edges with a gentle wobble in the middle. Cover loosely with foil if the top browns before the center is ready.
- Wait before slicing. Warm filling is softer and harder to cut neatly. For cleaner slices, refrigerate the cooled bars until firm and wipe the knife between cuts.
How to Store
Refrigerator: Keep the bars in an airtight container in the refrigerator for 3–4 days. Place parchment paper between stacked layers.
Freezer: Wrap individual chilled bars and place them in a freezer-safe container. Freeze for up to 2 months, then thaw overnight in the refrigerator.
Serving: Serve chilled, or let individual bars sit at room temperature for 10–15 minutes before serving for a softer filling.
Frequently Asked Questions
Can I make these bars ahead of time?
Yes. Bake them the day before, let them cool, and refrigerate them covered. Slice once the filling is firm, or store the cut bars in an airtight container.
Do I need to bake the crust before adding the filling?
Yes. The initial 10–12 minutes of baking helps the crust set before you add the wet filling. Bake it until the edges are lightly golden, since it will continue baking with the filling.
Are these pecan pie bars dairy-free?
No. Although the filling contains coconut milk, both the crust and filling contain butter.
More Pecan Desserts
For a no-bake option, try these pecan pie balls. If you’re making dessert just for yourself, my pecan pie mug cake gives you another way to enjoy those nutty flavors in a smaller portion.
Keto Pecan Pie Bars
Description
Ingredients
For The Crust:
- 1 ¾ cups almond flour superfine blanched, plus more as needed
- 3 tbsp coconut flour
- 2 tbsp sweetener powdered
- ½ cup butter unsalted, softened
- 1 egg large
- 1/4 tsp sea salt
For The Filling:
- 1/2 cup butter unsalted, melted
- 1 cup golden monk fruit sweetener or any brown sugar substitute
- 1 cup canned coconut milk full-fat
- 2 cups pecans chopped
- 1/4 cup chocolate chips unsweetened
- 3 eggs large, at room temperature
- 1/4 tsp fine sea salt
- 2 tsp vanilla extract
Instructions
Prepare the Crust
- Preheat the oven to 350°F (180°C).
- In a large bowl, combine: almond flour, coconut flour, powdered sweetener, softened unsalted butter, egg, and sea salt.
- Mix with your hands or a spatula until a soft dough forms. If the dough feels too sticky, add 1–2 extra tablespoons of almond flour.
- Press the dough evenly into the bottom of a 9×9-inch baking pan lined with parchment paper for easy removal. Use a fork to poke holes throughout the crust to prevent bubbling.
- Bake the crust for 10–12 minutes, or until lightly golden.
Make the Filling
- In a large mixing bowl, combine: melted unsalted butter, golden monk fruit sweetener (or brown sugar substitute), full-fat canned coconut milk, vanilla extract, and fine sea salt.
- Whisk until fully combined. Add 3 room-temperature eggs and whisk again until smooth.
- Stir in: chopped pecans and unsweetened chocolate chips.
Assemble and Bake
- Pour the prepared filling over the pre-baked crust.
- You can cover the edges of the crust with aluminum foil to prevent burning.
- Bake at 350°F (180°C) for 35–40 minutes, or until the center is mostly set but still slightly jiggly, and the top is golden.
Cool and Serve
- Allow the bars to cool completely in the pan. Cut into squares and enjoy!
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
