These pecan pie bars are low carb, low sugar and keto-friendly. The bars only need 4 ingredients and don’t require any flour or flour substitutes. The bars are crunchy on the surface, with a rich gooey filling.
Pecan pie bars cut into squares

These low carb pecan pie bars taste like pecan pie in bar form. The bars are loaded with pecans and have a rich, buttery, gooey filling, just like pecan pie filling.

Ingredients

  • Pecans
  • Sugar-free maple flavored syrup
  • Egg yolks
  • Butter

Pecans: Pecans are used to make the crust and the filling.

Sugar-free maple flavored syrup: Sugar-free maple syrup helps to sweeten the pie bars and also helps create the gooey texture that pecan pie is known for.

Egg yolks: Egg yolks act as binding agent for the crust and help create a rich filling.

Butter: Butter is used to make the filling richer and help it set.

How to Make Low Carb Pecan Pie Bars

  • Some of the pecans are blended in a food processor until they become crumbs. Then add an egg yolk and syrup and blend until evenly incorporated and the dough starts to stick together.Pecan pie ingredients blended in a food processor and spread in a square baking pan
  • Transfer the mixture to your prepared pan and press it evenly across the bottom. Bake the crust for about 20 minutes or until golden brown across the surface. Then let the crust cool to room temperature.
  • To make the filling, whisk together melted butter, egg yolks and syrup. Stir in the pecan pieces until they are evenly coated. Pour the mixture over the crust. Bake for about 30 minutes or until the filling is set. Allow the bars to fully cool before cutting and serving.

A stack of pecan pie bars

Expert Tips

  • The baking time will vary a little depending on the syrup you use. Some types of sugar-free syrup will brown much faster and you may need to lower the baking temperature.
  • Make sure to only use egg yolks and not the full eggs. Adding in the egg whites will make the mixture very eggy and change the texture.

A close up of a pecan pie bar

More Keto Bar Recipes

Recipe Save - Raptive

Envelope icon

WANT TO SAVE THIS RECIPE?

Enter your email and we'll send it straight to your inbox!

Plus, you’ll get great new recipes from us every week!

I’d like to receive more tips & recipes from Kirbie's Cravings.

4.50 from 2 votes

4 Ingredient Keto Pecan Pie Bars

These 4-Ingredient Pecan Pie Bars are a naturally gluten-free, low sugar, low carb and keto-friendly twist on the classic dessert. Made with a sweetened pecan crust and a rich, gooey filling, these bars taste just like the classic!
Servings: 12 bars
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients

Crust

  • 1 1/2 cups (155g) raw pecan halves
  • 1 large egg yolk
  • 2 tbsp (30ml) sugar-free maple flavored syrup

Filling

  • 2 large eggs yolks
  • 2/3 cup (158ml) sugar-free maple flavored syrup
  • 1/4 cup (58g) unsalted butter, melted
  • 1 1/2 cups (166 g) chopped raw pecan halves , see note

Instructions
 

  • Preheat your oven to 325°F (162°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal. Set aside.
  • Make the crust: Add the pecans to a large food processor and pulse until they become very small crumbs; be careful not to over-pulse or it could turn into pecan butter very quickly.
  • Add the egg yolk and syrup. Pulse a few more times until evenly combined and the mixture starts to stick together, like a dough.
  • Take the dough and press it evenly into the bottom of the prepared pan (I found this easiest to do with wet hands). Bake for about 20-25 minutes or until the surface is lightly browned and the top is firm. Set aside to cool to room temperature.
  • When the crust is almost ready, make the filling. To make the filling: In a large mixing bowl, whisk together the egg yolks, syrup and melted butter until evenly combined. Add the chopped pecans and stir until all the pecans are evenly coated.
  • Pour the pecan filling into the cooled crust. Try to distribute the pecans so there are no gaps on the surface. Bake for about 30 to 35 minutes or until the filling is set.
  • Let pecan bars cool fully before cutting with a sharp knife. Store any uneaten bars in an airtight container in the fridge or freezer.

Notes

  • Pecan note: For the filling, I roughly chopped the pecan halves so they are all either quartered or halved, letting the pieces remain fairly big. You can cut them smaller if you prefer, but I like having larger pieces. I used Kirkland Pecan Halves.
  • Syrup note: I tested with Wholesome Yum Maple Flavored Syrup* and ChocZero syrup.* The baking time may vary depending on the brand of syrup you use as some sweeteners will brown faster than others. You can also reduce the baking temperature if it seems like your mixture is browning too quickly.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols. 
Serving: 1bar, Calories: 242kcal, Carbohydrates: 19g, Protein: 3g, Fat: 24g, Saturated Fat: 4g, Sodium: 2mg, Fiber: 3g, Sugar: 1g, carbs from allulose: 14g, NET CARBS: 2
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!