Craving a sweet treat that fits your low-carb lifestyle? These Pecan Bars deliver all the rich, buttery flavour of classic pecan pie in a low-carb, easy-to-make bar. With a crisp almond flour shortbread base and a gooey, caramel-like pecan topping, each bite is satisfyingly decadent without the sugar crash.
Perfect for afternoon snacks, festive gatherings, or a make-ahead dessert, these bars are naturally gluten-free and can be whipped up in under an hour. The method is simple: bake the almond shortbread, simmer a sugar-free caramel, stir in pecans, and bake again. The result is a golden, nutty bar with just the right amount of crunch and chew.
Whether you’re hosting a party or meal-prepping for the week, these bars store beautifully and are sure to impress both keto and non-keto eaters alike.
At a glance
- Time: 50 minutes
- Difficulty: Easy
- Servings: 12
- Cost: Affordable
Macros (per serving)
- Protein: 3.2 g
- Fat: 18 g
- Carbs: 2.6 g
- Energy: 185 kcal
Ingredients
- 150g Almond flour (finely ground)
- 100g Butter (unsalted, melted)
- 80g Erythritol (granulated, divided)
- 1 Egg (large)
- 1 tsp Vanilla extract
- 150g Pecans (roughly chopped)
- 60ml Double cream
- 1/4 tsp Salt
Equipment Needed
- 20cm square baking tin
- Baking parchment
- Mixing bowls
- Saucepan
- Whisk
- Spatula
- Knife
Steps
- Preheat oven to 175°C (fan 155°C). Line a 20cm square baking tin with parchment, leaving an overhang for easy removal.
- In a bowl, mix almond flour, 40g erythritol, melted butter, and a pinch of salt until a crumbly dough forms.
- Press the dough evenly into the base of the tin. Bake for 12–15 minutes until lightly golden. Remove and set aside.
- While the base cools, combine remaining 40g erythritol, double cream, and a pinch of salt in a saucepan. Bring to a gentle simmer over medium heat, whisking until erythritol dissolves.
- Simmer for 3–4 minutes until slightly thickened. Remove from heat and stir in vanilla extract.
- Beat the egg in a small bowl, then slowly whisk into the warm cream mixture (off the heat) until smooth.
- Stir in chopped pecans, coating them well.
- Pour the pecan mixture over the cooled base, spreading evenly.
- Bake for 18–22 minutes until the top is golden and set. Cool completely in the tin before slicing into bars.
Allergens & Swaps
Allergens:
Recipe contains: eggs, nuts, dairy
Potential swaps:
- Butter → Coconut oil — For dairy-free; flavour will change slightly.
- Double cream → Coconut cream — For dairy-free; use thick, unsweetened coconut cream.
- Pecans → Walnuts — For a different nutty flavour or if pecans unavailable.
Serving Ideas
- Afternoon coffee break – pairs perfectly with black coffee for a satisfying snack.
- Dessert platter – serve with fresh berries for a colourful, low-carb dessert.
- Lunchbox treat – pack a bar for a sweet, energy-boosting snack on the go.
Additional Info
Chefs Tips
- Let bars cool completely before slicing for clean edges.
- Toast pecans lightly in a dry pan for extra flavour.
- Store bars in an airtight container to maintain freshness.
Variations
- Add a pinch of cinnamon to the pecan mixture for warmth.
- Drizzle with melted dark chocolate (85%+) for extra indulgence.
- Swap pecans for a mix of nuts for variety.
Troubleshooting
- If the base is crumbly, press it firmly and bake until just golden.
- If the topping is too runny, bake a few minutes longer until set.
- If bars stick to the tin, use parchment with overhang for easy removal.
Storage & Reheating
Store bars in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
- Fridge: up to 5 days
- Freezer: up to 2 months
- Reheat: Enjoy cold or bring to room temperature; no reheating needed.
Ingredient Spotlight
Pecans: Rich in healthy fats and fibre, pecans add crunch and buttery flavour while keeping carbs low.
Almond flour: A gluten-free, low-carb alternative to wheat flour that creates a tender, crumbly base.
FAQs
Can I make these pecan bars ahead of time?
Yes, they keep well for up to 5 days in the fridge and can be frozen for longer storage.
Can I use a different sweetener?
Yes, any granulated keto sweetener like xylitol or allulose works, but sweetness and texture may vary.
Are these bars gluten-free?
Absolutely! Almond flour replaces wheat flour, making them naturally gluten-free.
How do I know when the bars are done baking?
The top should be golden and set, with a slight jiggle in the centre that firms as it cools.
Can I double the recipe?
Yes, simply use a larger tin and adjust baking times as needed.
Pecan Bars with Buttery Almond Shortbread Base
Ingredients
- 150g Almond flour (finely ground)
- 100g Butter (unsalted, melted)
- 80g Erythritol (granulated, divided)
- 1 Egg (large)
- 1 tsp Vanilla extract
- 150g Pecans (roughly chopped)
- 60ml Double cream
- 1/4 tsp Salt
Instructions
- Preheat oven to 175°C (fan 155°C). Line a 20cm square baking tin with parchment, leaving an overhang for easy removal.
- In a bowl, mix almond flour, 40g erythritol, melted butter, and a pinch of salt until a crumbly dough forms.
- Press the dough evenly into the base of the tin. Bake for 12–15 minutes until lightly golden. Remove and set aside.
- While the base cools, combine remaining 40g erythritol, double cream, and a pinch of salt in a saucepan. Bring to a gentle simmer over medium heat, whisking until erythritol dissolves.
- Simmer for 3–4 minutes until slightly thickened. Remove from heat and stir in vanilla extract.
- Beat the egg in a small bowl, then slowly whisk into the warm cream mixture (off the heat) until smooth.
- Stir in chopped pecans, coating them well.
- Pour the pecan mixture over the cooled base, spreading evenly.
- Bake for 18–22 minutes until the top is golden and set. Cool completely in the tin before slicing into bars.
Allergens & Swaps
Allergens: eggs, nuts, dairy
- Butter → Coconut oil — For dairy-free; flavour will change slightly.
- Double cream → Coconut cream — For dairy-free; use thick, unsweetened coconut cream.
- Pecans → Walnuts — For a different nutty flavour or if pecans unavailable.
Nutrition (per serving)
- Protein: 3.2 g
- Fat: 18 g
- Carbs: 2.6 g
- Energy: 185 kcal
