Description
These pecan pie bars bring all the rich, buttery, nutty flavor of classic pecan pie—without the sugar. Made with an almond flour shortbread crust and a gooey, caramel-like pecan topping sweetened with monk fruit or allulose, they’re perfect for low-carb holidays or anytime you crave a sweet bite.
Ingredients
Crust:
2 cups almond flour
⅓ cup melted butter
3 tbsp powdered monk fruit or allulose
Pinch of salt
Topping:
⅔ cup butter
½ cup golden monk fruit or allulose
2 tbsp heavy cream
1 tsp vanilla extract
¼ tsp salt
1½ cups chopped pecans
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
Make the crust: Mix almond flour, melted butter, sweetener, and salt. Press evenly into pan. Bake for 10–12 minutes, until lightly golden.
Make the topping: In a saucepan, melt butter and sweetener over medium heat. Simmer 3–4 minutes, stirring until slightly thickened. Remove from heat, stir in cream, vanilla, salt, and pecans.
Pour topping over the crust.
Bake for another 20–25 minutes, until bubbling and golden. Cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 35 mins
- Category: Dessert
Nutrition
- Fat: 20g
- Carbohydrates: 5g
- Protein: 3g