Ingredients
Equipment
Method
Prep & Preheat
- Preheat your oven to 325°F. Line a 9-inch square metal baking pan with parchment paper, leaving an overhang on two sides to create a convenient sling.
Toast Pecans
- Spread your chopped pecans in a single layer on a separate small baking sheet. Pop them into the preheated oven for 5 to 7 minutes, until they become wonderfully fragrant.
Make the Crust
- In a large bowl, whisk together the almond flour, erythritol-based granular sweetener, and a quarter teaspoon of salt. Stir in the melted butter until the mixture is well combined; it should resemble wet sand in texture.
Par-Bake the Crust
- Press this mixture evenly into the bottom of your prepared pan. Bake at 325°F for 10 to 12 minutes, until the edges are just turning golden. Remove from the oven and let the crust cool completely in the pan while you prepare the filling.
Prepare the Caramel Filling Base
- In a medium saucepan over medium heat, combine the quarter cup of butter, the brown sugar replacement, and the allulose. Bring this mixture to a boil and let it cook for 2 to 3 minutes, keeping a very close eye on it to prevent burning.
Cool the Caramel Base
- Remove the saucepan from the heat. Carefully add the heavy whipping cream; the mixture will bubble vigorously. Stir until smooth. Set this caramel base aside and allow it to cool to lukewarm before proceeding.
Complete the Filling
- Once the caramel sauce has cooled to lukewarm, whisk in the two large eggs, the vanilla extract, and the remaining quarter teaspoon of salt. You should have a smooth, glossy filling consistency.
Assemble & Bake
- Scatter your delicious toasted pecans and the sugar free chocolate chips (if using) evenly over the cooled crust. Carefully pour the prepared caramel filling over the nuts and chocolate chips. Bake for 20 to 25 minutes at 325°F. The filling is ready when the edges are set, but the center still jiggles slightly (internal temperature 190-200°F).
Cool Before Cutting
- Remove the keto pecan pie bars from the oven. Let them cool in the pan for at least 30 minutes. For truly clean cuts, chill them further in the refrigerator for several hours, or even overnight, before slicing.
Nutrition
Notes
For perfectly clean cuts, ensure bars are completely cooled and ideally chilled in the refrigerator for 2-4 hours, or overnight. Use the parchment paper sling to lift the slab, and a hot, dry knife for smooth slices. Toasting pecans is crucial for enhanced flavor. A 9-inch metal pan is recommended for even baking. Store bars in an airtight container at room temperature for 1-2 days, or in the refrigerator for up to a week. They can be frozen for 2-3 months. Serve at room temperature or slightly warm, with sugar-free whipped cream or keto ice cream, and a sprinkle of flaky sea salt.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.