Keto Pecan Pie Bars: The Ultimate Low-Carb Fall Dessert

As the air turns crisp and the leaves turn shades of gold and red, one dessert always makes its way to the table — pecan pie. It’s warm, sweet, nutty, and comforting — everything you love about fall in one bite. But for anyone living the keto lifestyle, traditional pecan pie can be a total sugar bomb.

Don’t worry — you don’t have to miss out on your favorite fall treat. These Keto Pecan Pie Bars deliver all the gooey, buttery, caramel-like flavor of classic pecan pie, without the carbs or guilt. They’re made with wholesome keto ingredients like almond flour, butter, and sugar-free syrup, creating the perfect make-ahead dessert for Thanksgiving, Christmas, or cozy weekends at home.

Why You’ll Love These Keto Pecan Pie Bars

• Low-Carb & Sugar-Free: Each bar has under 3 net carbs — perfect for staying on track.

• Easy to Make: No complicated pie crusts here! You’ll love this simple, layered bar version.

• Crowd-Pleaser: Even non-keto guests will ask for the recipe (and never guess it’s sugar-free).

• Perfect for Fall: Loaded with pecans, butter, and cinnamon — it’s autumn comfort in every bite.

Ingredients You’ll Need

For the Crust:

• 2 cups almond flour

• ¼ cup granulated erythritol (or your favorite keto sweetener)

• ½ cup unsalted butter, melted

• 1 tsp vanilla extract

• Pinch of salt

For the Pecan Filling:

• ⅔ cup brown-style keto sweetener (such as Swerve Brown or Allulose Gold)

• ½ cup sugar-free maple syrup

• ⅓ cup unsalted butter

• 1 tsp vanilla extract

• 1 tsp cinnamon (optional but adds warmth)

• ¼ tsp salt

• 2 large eggs, room temperature

• 1 ½ cups chopped pecans

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal later.

Step 2: Make the Crust

In a medium bowl, mix together almond flour, erythritol, melted butter, vanilla, and a pinch of salt.
Press the mixture evenly into the bottom of your prepared pan. Bake for 10–12 minutes, until it’s just lightly golden. Remove from oven and let cool while you prepare the filling.

Step 3: Prepare the Filling

In a small saucepan over medium heat, combine butter, sugar-free syrup, brown sweetener, vanilla, cinnamon, and salt. Stir until the sweetener dissolves and the mixture starts to bubble.

Remove from heat and let it cool slightly (you don’t want to cook the eggs).
Whisk in the eggs one at a time until smooth and glossy. Stir in the chopped pecans.

Step 4: Assemble and Bake

Pour the pecan filling evenly over the cooled crust. Spread out the nuts so they’re evenly distributed.
Bake for 25–30 minutes, or until the center is set and the edges are golden.

Step 5: Cool and Slice

Let the bars cool completely in the pan. For best results, chill them for at least 1 hour before slicing — this helps them set perfectly.
Once cooled, lift them out using the parchment overhang and slice into 12–16 bars.

Nutrition Breakdown (Per Bar)

Nutrition Facts:

Calories 220

Fat 21g

Protein 4g

Total Carbs 5g

Fiber 2g

Net Carbs 3g

(Values are approximate and depend on ingredients used.)

Tips for Perfect Keto Pecan Pie Bars

1. Don’t Overbake:
Keep an eye on the filling near the end. It should be just set — a little jiggle is okay. Overbaking can make the filling hard instead of gooey.

2. Use Room-Temperature Eggs:
Cold eggs can cause the hot filling to curdle. Let them sit out for about 15 minutes before mixing in.

3. Sweetener Options:
Allulose gives the best “caramel” texture, while Swerve adds more crispness. You can even mix them half-and-half.

4. Chill Before Cutting:
These bars firm up beautifully in the fridge. Slice them cold for clean edges.

5. Storage:
Store leftovers in an airtight container in the fridge for up to 7 days, or freeze for up to 3 months.

Variations to Try

• Chocolate Pecan Pie Bars: Add ¼ cup sugar-free chocolate chips to the filling for a twist.

• Pumpkin Spice Pecan Bars: Mix 2 tbsp pumpkin puree and ½ tsp pumpkin pie spice into the filling for a fall spin.

• Salted Caramel Topping: Drizzle with keto caramel sauce and a pinch of sea salt before serving.

• Maple-Butter Bliss: Use sugar-free maple syrup and extra vanilla for a stronger fall flavor.

Perfect for Fall Gatherings

These bars are your Thanksgiving secret weapon — decadent enough for dessert but guilt-free for your keto lifestyle. Serve them warm with a dollop of sugar-free whipped cream, or cold with a hot bulletproof coffee.

They also make beautiful additions to:

• Fall potlucks 🍂

• Holiday cookie swaps 🎁

• Sunday brunch tables ☕

• Keto dessert boards 🧁

Everyone loves their buttery aroma and that irresistible pecan crunch.

Make-Ahead & Freezer Tips

If you’re hosting a big fall feast or meal prepping for the holidays, these bars are a dream.

• To Make Ahead: Bake them up to 3 days in advance. Store in the fridge and serve chilled or room-temperature.

• To Freeze: Slice, wrap individually in parchment, and store in an airtight freezer bag. Thaw overnight in the fridge when ready to enjoy.

• To Reheat: Warm briefly in the microwave or oven to bring back that gooey, fresh-baked texture.

What to Serve With Keto Pecan Pie Bars

• Keto Pumpkin Spice Latte: Sweet, creamy, and pairs perfectly with the nuttiness of the bars.

• Keto Vanilla Ice Cream: A scoop on the side makes it feel indulgent and holiday-ready.

• Whipped Cinnamon Cream: Combine heavy cream, powdered sweetener, and cinnamon for a 2-minute topping.

Grocery List (Printable Section)

Want to make your shopping easier? Here’s everything you need:

Dry Ingredients:

• Almond flour

• Granulated erythritol

• Brown keto sweetener

• Cinnamon

• Salt

Wet Ingredients:

• Butter

• Eggs

• Vanilla extract

• Sugar-free maple syrup

Add-Ins:

• Chopped pecans

Common Questions (Keto Baker FAQ)

Q: Can I make these dairy-free?
Yes! Replace the butter with coconut oil or ghee for a dairy-free version that still tastes rich.

Q: What’s the best pan size?
An 8×8 inch pan gives thicker, chewy bars. You can also double the recipe for a 9×13 pan if feeding a crowd.

Q: Can I use coconut flour?
Not for this crust — it’s too absorbent. Stick with almond flour for the perfect crumbly-but-buttery texture.

Q: How do I keep the filling gooey but firm enough to slice?
The secret is to let the bars cool completely. The filling thickens as it sets!

Q: Can I substitute walnuts or other nuts?
Absolutely. Walnuts or hazelnuts add their own cozy fall flavor — or try a mix for a festive twist.

Final Thoughts

Fall is all about indulgence, but with recipes like these Keto Pecan Pie Bars, you can enjoy every bite guilt-free. Whether you’re staying strict on keto or just looking for a lighter dessert that won’t spike your blood sugar, these bars hit the sweet spot — literally.

So preheat that oven, grab your pecans, and get ready to fill your kitchen with the warm scent of butter, nuts, and caramel.
One bite, and you’ll be reminded that keto living isn’t about restriction — it’s about delicious reinvention.