Coconut Flour Pecan Pie Bars

Finding a dessert that satisfies your sweet tooth while keeping you on track with your keto goals can feel nearly impossible. Traditional pecan pie is loaded with corn syrup and sugar, making it a no-go for anyone following a low-carb lifestyle, and most keto-friendly dessert alternatives either take forever to make or just don’t hit the spot when you’re craving something rich and nutty.

Thankfully, these keto pecan pie bars solve both problems: they deliver all the gooey, buttery goodness of classic pecan pie without the carb overload, come together in one pan for easy prep and cleanup, and can be customized with your favorite sugar substitute to match your taste preferences perfectly.

What Kind of Pecans Should I Use?

For these keto pecan pie bars, you can use either pecan halves or pieces – both will work great in this recipe. Pecan halves give you that classic pecan pie look and tend to stay put better in the bars, while pecan pieces are often more budget-friendly and distribute more evenly throughout each bite. If you’re buying in bulk, make sure your pecans are fresh by giving them a quick taste test – stale pecans can have a bitter flavor that will affect your bars. You can also lightly toast your pecans in a dry skillet for 3-4 minutes before using them to bring out even more of that rich, nutty flavor.

Options for Substitutions

These keto pecan pie bars are pretty adaptable, so here are some swaps you can make:

• Coconut flour: You can replace coconut flour with almond flour, but you’ll need about 2 cups since almond flour is less absorbent. The texture will be slightly different but still delicious.
• Keto maple syrup: If you don’t have keto maple syrup, try sugar-free pancake syrup or make your own by mixing powdered erythritol with a bit of vanilla and maple extract. You could also use additional allulose instead.
• Coconut oil: As mentioned in the recipe, butter works perfectly as a substitute for coconut oil. Use the same amounts and make sure it’s at room temperature for easy mixing.
• Allulose: You can swap allulose for erythritol or monk fruit sweetener in equal amounts. Keep in mind that erythritol might give a slightly different texture and can have a cooling effect.
• Pecans: While pecans are traditional for pecan pie, you can use walnuts or a mix of nuts if that’s what you have. Chop them roughly to get that nice chunky texture.

Watch Out for These Mistakes While Baking

The biggest mistake when making keto pecan pie bars is not pressing the crust firmly enough into the pan, which can cause it to crumble and fall apart when you try to cut the bars – use the bottom of a measuring cup to really pack it down.

Another common error is not pre-baking the crust long enough, so make sure it’s golden brown before adding the filling, otherwise you’ll end up with a soggy bottom layer that won’t hold together.

Since allulose can behave differently than regular sugar, keep a close eye on your filling during baking and don’t let it get too dark or bubbly, as keto sweeteners can burn more easily than traditional sugar.

For clean cuts, let the bars cool completely in the refrigerator for at least 2 hours before slicing – warm bars will be too soft and messy to cut properly.

What to Serve With Keto Pecan Pie Bars?

These rich, nutty bars are pretty satisfying on their own, but they pair beautifully with a dollop of unsweetened whipped cream or a scoop of sugar-free vanilla ice cream. A hot cup of black coffee or espresso is my go-to drink choice since the bold coffee flavor balances out the sweetness perfectly. If you’re serving these at a party, try arranging them on a platter with some fresh berries like strawberries or raspberries – the tartness cuts through the richness nicely. For an extra indulgent treat, you can even drizzle a little sugar-free caramel sauce on top right before serving.

Storage Instructions

Keep Fresh: These pecan pie bars taste amazing when stored in an airtight container in the fridge for up to a week. I actually think they taste even better after a day or two because all the flavors have time to meld together. Just cut them into squares and layer them with parchment paper if you’re stacking them.

Freeze: You can totally freeze these bars for up to 3 months! Wrap individual pieces in plastic wrap or store them in a freezer-safe container with parchment between layers. They’re perfect for when you want a sweet treat but don’t want to make a whole batch.

Serve: Let frozen bars thaw in the fridge for a few hours or at room temperature for about 30 minutes before serving. They’re delicious cold straight from the fridge, or you can let them sit out for 10-15 minutes to soften up a bit if you prefer them less firm.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-2900
• Protein: 22-26 g
• Fat: 250-270 g
• Carbohydrates: 80-90 g

Ingredients

For the crust:

• 1 cup coconut flour
• 3 tbsp keto maple syrup
• 1/3 cup coconut oil or unsalted butter

For the pecan topping:

• 2 cups pecan halves
• 5 tbsp keto maple syrup
• 2/3 cup allulose sweetener
• 1/2 cup coconut oil
• 1/4 tsp salt

Step 1: Prepare and Prebake the Shortbread Base

• 1 cup coconut flour
• 3 tbsp keto maple syrup
• 1/3 cup coconut oil or unsalted butter

Preheat your oven to 180°C (350°F) and line an 8 x 8-inch baking pan with parchment paper to prevent sticking.

In a large mixing bowl, combine the coconut flour, 3 tablespoons of keto maple syrup, and 1/3 cup of coconut oil or unsalted butter.

Mix the ingredients together until the mixture is crumbly but holds together when pressed.

Transfer the mixture to the prepared pan and press it evenly into the bottom to form the base.

Bake for 10-12 minutes, or until the shortbread is just turning golden brown.

Step 2: Make the Pecan Caramel Topping

• 5 tbsp keto maple syrup
• 2/3 cup allulose sweetener
• 1/2 cup coconut oil
• 1/4 tsp salt
• 2 cups pecan halves

While the shortbread base is baking, start preparing the pecan topping.

In a small saucepan set over medium heat, add 5 tablespoons of keto maple syrup, 2/3 cup of allulose sweetener, 1/2 cup of coconut oil, and 1/4 teaspoon of salt.

Stir the mixture until the allulose dissolves and the mixture becomes smooth and starts to bubble.

Next, add the pecan halves and stir well to coat them evenly in the caramel.

Continue to cook for 1 minute, then remove from the heat.

Personally, I like to toast the pecans for a minute or two beforehand for extra flavor if I have time.

Step 3: Assemble and Finish Baking the Bars

• baked shortbread base (from Step 1)
• pecan caramel mixture (from Step 2)

Once the shortbread base has finished baking, carefully remove it from the oven.

Pour the warm pecan caramel mixture from Step 2 evenly over the baked shortbread, using a spatula to make sure the nuts and caramel reach all the corners.

Return the pan to the oven and bake for an additional 5 minutes, or until the topping just begins to bubble.

Be careful not to overbake, as the topping can dry out if left in too long.

Step 4: Cool, Chill, and Slice the Pecan Pie Bars

Take the pan out of the oven and allow the pecan pie bars to cool completely at room temperature.

Once they are fully cooled, transfer the pan to the refrigerator and chill for one hour to let them firm up.

After chilling, use the parchment paper to lift the bars out of the pan and slice them into squares or bars to serve.

For an extra clean cut, I like to use a sharp, warm knife—run the knife under hot water and wipe it dry before each cut.

Coconut Flour Pecan Pie Bars

Delicious Coconut Flour Pecan Pie Bars recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 11 minutes mins

Cook Time 24 minutes mins

Total Time 35 minutes mins

Servings: 4

Calories: 2800

Ingredients Method

Ingredients

  

For the crust:

• 1 cup coconut flour
• 3 tbsp keto maple syrup
• 1/3 cup coconut oil or unsalted butter

For the pecan topping:

• 2 cups pecan halves
• 5 tbsp keto maple syrup
• 2/3 cup allulose sweetener
• 1/2 cup coconut oil
• 1/4 tsp salt

Method

 

1. Preheat your oven to 180°C (350°F) and line an 8 x 8-inch baking pan with parchment paper to prevent sticking. In a large mixing bowl, combine the coconut flour, 3 tablespoons of keto maple syrup, and 1/3 cup of coconut oil or unsalted butter. Mix the ingredients together until the mixture is crumbly but holds together when pressed. Transfer the mixture to the prepared pan and press it evenly into the bottom to form the base. Bake for 10-12 minutes, or until the shortbread is just turning golden brown.
2. While the shortbread base is baking, start preparing the pecan topping. In a small saucepan set over medium heat, add 5 tablespoons of keto maple syrup, 2/3 cup of allulose sweetener, 1/2 cup of coconut oil, and 1/4 teaspoon of salt. Stir the mixture until the allulose dissolves and the mixture becomes smooth and starts to bubble. Next, add the pecan halves and stir well to coat them evenly in the caramel. Continue to cook for 1 minute, then remove from the heat. Personally, I like to toast the pecans for a minute or two beforehand for extra flavor if I have time.
3. Once the shortbread base has finished baking, carefully remove it from the oven. Pour the warm pecan caramel mixture from Step 2 evenly over the baked shortbread, using a spatula to make sure the nuts and caramel reach all the corners. Return the pan to the oven and bake for an additional 5 minutes, or until the topping just begins to bubble. Be careful not to overbake, as the topping can dry out if left in too long.
4. Take the pan out of the oven and allow the pecan pie bars to cool completely at room temperature. Once they are fully cooled, transfer the pan to the refrigerator and chill for one hour to let them firm up. After chilling, use the parchment paper to lift the bars out of the pan and slice them into squares or bars to serve. For an extra clean cut, I like to use a sharp, warm knife—run the knife under hot water and wipe it dry before each cut.