Skip to content

Simpler Savory

Menu

Recipe from Simpler Savory

The recipe

Healthy Low Carb Pecan Pie Bars

Prep
20 min
Cook
30 min
Total
50 min
Servings
16 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 16 servings.

calories
230

2× the original author values. Recipe yield: 16 servings.

calories
460

3× the original author values. Recipe yield: 16 servings.

calories
690
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 1/2 cups blanched almond flour — finely ground
  • 1/3 cup granulated keto sweetener — erythritol or monk fruit blend
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon — optional
  • 8 tablespoons unsalted butter, melted — or ghee; use coconut oil for dairy free
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter — or ghee
  • 2/3 cup brown sugar substitute — brown-style erythritol/monk fruit
  • 1/3 cup allulose — for smooth, gooey texture
  • 1/4 cup heavy cream — or full-fat coconut milk for dairy free
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple extract — optional but recommended
  • 1/2 teaspoon fine sea salt
  • 3 large eggs — room temperature
  • 2 cups pecans, coarsely chopped — toast for extra flavor
  • 1 sheet parchment paper — with overhang
  • 1 pinch flaky sea salt — optional, for finishing

Instructions

  1. Preheat oven to 325°F (165°C). Line an 8- or 9-inch square pan with parchment, leaving overhang for easy lifting.
  2. In a bowl, whisk almond flour, granulated sweetener, sea salt, and cinnamon until evenly combined.
  3. Stir in melted butter and vanilla until the mixture looks like damp sand and holds when pressed.
  4. Press firmly into the prepared pan in an even layer. Bake 8–10 minutes until lightly golden at the edges, then cool the crust while you make the filling.
  5. In a small saucepan over medium heat, melt butter with brown sweetener, allulose, cream, and salt. Cook, whisking, until glossy and slightly thickened to a light amber (you can see the pan bottom briefly when stirring).
  6. Remove from heat and whisk in vanilla and maple extract. Let cool 2–3 minutes so it does not scramble the eggs.
  7. Beat eggs in a medium bowl until frothy, then slowly whisk in the warm syrup. Fold in chopped pecans until evenly suspended and glossy.
  8. Pour filling over the cooled crust and tap the pan gently to remove air bubbles and level the top.
  9. Bake at 325°F for 20–25 minutes until edges are set and the center has a slight wobble but does not slosh; pecans should look toasty.
  10. Cool pan on a rack until room temperature; the bars finish setting as they cool.
  11. For tidier slices, chill 30 minutes, then lift out by parchment and slice with a sharp knife, wiping between cuts.
  12. Sprinkle with a pinch of flaky salt if desired and serve plain, with unsweetened whipped cream, or fresh berries.

Notes

Storage: Keep bars in an airtight container at room temperature up to 2 days or refrigerate up to 1 week. For longer storage, freeze in a single layer, then stack with parchment between layers for up to 2 months. Thaw overnight in the fridge. To refresh, warm on a baking sheet at 300°F for 5–7 minutes until the top turns glossy and pecans smell toasty.

Source: https://simplersavory.com/healthy-low-carb-pecan-pie-bars/