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4.67 from 3 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
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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.
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