These low-carb pecan pie bars offer all the rich, gooey goodness of traditional pecan pie without any of the guilt.
Indulging in a delicious dessert doesn't have to derail your low-carb lifestyle or weight loss plans. Made with a coconut flour shortbread crust and a mouthwatering pecan caramel topping, these bars are the perfect treat for satisfying your sweet cravings. Plus, they're freezer-friendly and the perfect make-ahead dessert for holiday gatherings.
For the Shortbread Crust:
1 cup coconut flour
3 tablespoons keto maple syrup
1/3 cup coconut oil (can substitute it for butter)
For the Gooey Pecan Topping:
1/2 cup coconut oil
5 tablespoons keto maple syrup
2/3 cup granulated sweetener of choice
1/4 teaspoon salt
2 cups pecans
Preheat the oven to 180°C/350°F. Line an 8 x 8-inch pan with parchment paper and set aside. Shortbread Crust:
In a large mixing bowl, combine coconut flour, keto maple syrup, and coconut oil (or butter). Mix well until crumbly but firm.
Transfer the mixture to the lined baking pan and press down. Bake for 10-12 minutes or until golden.
Gooey Pecan Topping:
While the shortbread is baking, combine syrup, coconut oil, granulated sweetener, and salt in a small saucepan over medium heat. Once the sweetener has melted and the mixture starts to bubble, add the pecans.
Cook for one minute, then remove from heat.
Remove the shortbread from the oven and top it with the pecan caramel mixture. Spread it out to cover the entire shortbread.
Bake for an additional 5 minutes until the topping begins to bubble. Avoid overbaking to prevent dryness.
Cooling and Storage:
Remove the pecan pie bars from the oven and allow them to cool completely. Once cooled, refrigerate for an hour to firm up.
Slice into bars and store them in the fridge in a sealed container or covered with plastic.