Keto Pecan Pie Bars | The Best Low Carb Pecan Pie Bars

Three pecan pie bars stacked on top of each other on a piece of parchment paper.

5 from 1 reviews

This keto pecan pie bars recipe is buttery, crunchy, and melt in your mouth delicious. And these low carb pecan pie bars are everything you love about a classic pecan pie but in bite-sized form. Oh, and instead of being loaded with carbs and sugar, each bar only has 2 NET CARBS!




1 1/2 cups (168g) Blanched Almond Flour

1/4 Cup (56g) Melted Salted Butter

1/4 Cup (40g) Confectioners Swerve

1 Large Egg

1 Tsp (4g) Pure Vanilla Extract


3/4 Cup (180mL) Unsweetened Almond Milk

1 Cup (110g) Pecans, Chopped

1/2 Cup (100g) Brown Swerve

2 Tbsp (28g) Refined Coconut Oil

1/2 Tsp Pure Vanilla Extract

1/4 Tsp Xanthan Gum

1/2 Tsp Sea Salt


  1. Preheat the oven to 350°F (180°C) and line a 8x8 inch baking pan with parchment paper.
  2. In a medium-sized bowl, add and mix the flour and Swerve together. Then add the melted butter, and vanilla extract, and give everything a quick mix. Finally, add and mix the egg into the ingredients until well combined.
  3. Now press the dough into the lined pan and bake for 10-14 minutes, until the edges are golden brown.
  4. Once the edges are golden brown, let the crust cool and start making the filling.
  5. Combine all of the filling ingredients (except for the pecans) in a small saucepan.
  6. Stir constantly, and bring to a light boil over medium heat.
  7. Simmer for around 3-5 minutes until the mixture thickens and turns caramel in color.
  8. Remove from heat and stir in chopped pecans.
  9. Now pour the filling onto the crust, and spread it evenly with a spatula.
  10. Bake for about 15 minutes - until the filling is bubbly.
  11. Cool completely before cutting into 9 bars.


The scale up function does not change the gram measurements.


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