This amazing keto pecan pie recipe turns a traditional pecan pie into low carb bars to make a yummy dessert that’s perfect for a ketogenic diet. This delicious keto pecan recipe lands on my holiday table every single year since it makes a great keto friendly party food to share with family. Last year, my mom and husband even argued over who didn’t get their fair share since this is such a coveted dessert in our house 😂
While many reserve pecan pie recipes for the holiday season, I’d be remiss if I didn’t mention I occasionally indulge in keto dessert recipes on mornings when I’m craving high carb favorites for breakfast, like doughnuts or other non-keto sweet treats like coffee cake. While I’d never eat the whole pie for breakfast (I swear 🤤😂) a slice or two of my favorite keto friendly holiday desserts cut through any sugar cravings that sometimes arise on a keto diet.
This keto pecan pie tastes just like the real thing, except I find the best way to make it keto friendly is by avoiding less than keto ingredients like corn syrup, regular sugar or brown sugar. In fact, I don’t even use added “keto friendly” sweeteners to most of my keto recipes since my mantra is the best sweetener is no sweetener.
You can learn more about the real reason I quit keto sweeteners for good, but to give a quick synopsis, I think it’s a good idea to get a good pecan pie sweetness more from ingredients like vanilla extract, maple extract or maple flavor, and yes, even a touch of blackstrap molasses. (Cue the keto police).
Wait, is vanilla extract keto friendly? Or maple extract?? Yep!
But what about the blackstrap molasses? Nope – not if you’re using it in larger portions. But when you use 1/4 of a teaspoon over a recipe that serves 16 to add a touch of sweetness, I’d say most people will be just fine since that amount adds around 1g net carb to the entire low carb keto pecan pie recipe.
Of course, if the first time you make this you’re still used to all of the sweetness in your low-carb recipes, you can pick up my free keto sweetener guide to learn how to substitute some of the better keto sweeteners like monk fruit sweetener or a monk fruit allulose blend that don’t show up on the recipe card. Each sweetener has varying effects on blood sugar, so you’ll have to test for yourself which works the best.
I avoid sugar alcohols like Sukrin Gold or Brown Swerve because I don’t love the effects sugar alcohols have on most people. I mean, if you want to be a big ball of crampy gas for the rest of the day – be my guest; but I’ll just keep to a touch of blackstrap molasses in my low carb pecan pie recipe.
Let’s get to the basics of this keto pecan pie bar recipe.
For the keto pie crust, I use an almond flour pie crust recipe, which is definitely a keto friendly flour choice. You can always search on Pinterest for coconut flour pie crusts if almond flour isn’t your jam. This pie dough is simple, made up of only three ingredients: almond flour, coconut oil and vanilla extract.
Before you blend the ingredients together, preheat the oven temperature to 350 degrees and line your baking pan (or pie pan if you choose not to cut these into bars) with parchment paper. Blend together all of the crust ingredients in a large mixing bowl with a hand mixer. You can also use a food processor here, but a hand mixer has always worked just fine for me.
Once blended, flatten the mixture into the parchment paper lined pan so that the bottom of the crust is nice and flat. Then cook for 12 – 14 minutes to allow the crust to solidify.
While the crust is baking, you’ll have time to put together the pie filling. With the filling, you have a choice. I choose to use coconut milk since some can have issues with dairy on keto, but if you don’t have any full fat coconut milk lying around, you can use heavy whipping cream instead – just use less heavy cream and mix in some water to thin it out a little. With either option, the net carbs will remain pretty similar – so do what works best for you.
Add all of the pie filling ingredients into a small saucepan, except for the pecans. Bring to a gentle boil over medium heat while stirring with a whisk. Once the mixture comes to a gentle boil, reduce to low heat and allow the pie filling to simmer for 3-5 minutes, or until you get it to a nice gooey texture.
While the filling is simmering, prepare the pecans. You can start with whole pecans or pecan halves and use a nut chopper to turned them into chopped pecans. While this tool works perfectly for this easy keto recipe, before I had one I just used the back of a measuring cup and cutting board to crush pecans. The tool makes the process so much easier, so I definitely recommend picking one up.
Once the pie filling is thick, remove it from the heat, mix in half of the chopped pecans and then allow it to cool. When the crust is ready to be removed from the over, allow it to cool as well before adding the pie filling. Once everything is nice and cool, pour the pie filling over the crust and flatten it with a spatula. Sprinkle the remaining chopped pecans on top and bake for another 15 minutes.
As soon as that timer dings, remove the bars and allow them to come to room temperature before storing them in the fridge for at least 30 minutes so you don’t cut into a messy sticky texture kind of crust. It needs time to harden in the fridge. Once those 30 minutes are up, you can cut into the crust and serve. Be sure to keep your leftovers fresh (ahem, if there are any 😂) in an airtight container. Wrapping this keto delicacy in aluminum foil or plastic wrap on a pie plate just won’t cut it – so don’t cut corners here 🧐
Don’t forget to add this nearly sugar free pecan pie recipe to your favorite keto desserts Pinterest board since you’ll be sad when you lose it, especially if your favorite type of pie is pecan like mine! Oh, and yes this blog contains some affiliate links here and there to keep things running smoothly … plus plenty of links to articles and videos with the same info that’s helped me lose 100 pounds … so hopefully you’ll find these resources helpful as well.Print
Keto Pecan Pie Bars
This delicious low carb pecan pie bar recipe is great for holidays … or pretty much anytime of year.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: Recipe Serves 16 1x
- Category: Keto Dessert Recipes
- Method: Oven and Stove Top
- Cuisine: Keto / Low Carb
- Diet: Diabetic
- 2 cups almond flour
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 cup pecans, chopped
- 3/4 cup coconut milk
- 1 tbsp coconut oil
- 1 tsp arrowroot powder
- 3/4 tsp sea salt
- 1/2 tsp vanilla extract
- 1/4 tsp maple extract
- 1/4 tsp blackstrap molasses
- Preheat the oven to 350 degrees F
- Line a 9×9 baking pan with parchment paper
- In a medium mixing bowl, blend the crust ingredients together with a hand mixer.
- Once combined, press fat into the lined baking pan. Cook for 12-14 minutes.
- While the crust is baking, mix together all of the filling ingredients except the pecans in a small saucepan.
- Bring to a gentle boil over medium heat, stirring with a whisk often.
- Once at a gentle boil, turn the heat down and allow the filling to simmer for 3-5 minutes, or until the mixture thickens.
- Remove from the heat and add half of the chopped pecans. Stir to combine and then set aside to cool.
- Once cooled, pour the filling on top of the crust. Flatten with a spatula and sprinkle the remaining pecans over the pie bars.
- Place in the over for 15 minutes. Then remove and allow the bars to come to room temperature.
- Once cooled, place in the fridge for at least 30 minutes. Then cut into bars and serve.
- Serving Size: Serves 16
- Calories: 180.2
- Sugar: 1
- Fat: 17.4
- Saturated Fat: 5.5
- Carbohydrates: 4.3
- Fiber: 2.2
- Protein: 3.6
Keywords: Keto Pecan Pie Recipe, Low Carb Pecan Pie Bars, Easy Pecan Pie Recipe
Recipe Makes about 16 Bars
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