Ooey-Gooey Keto Pecan Pie Bars (holy yum!)
What’s your favorite type of nut to snack on? Is it almonds? Maybe walnuts? Perhaps even peanuts? For me personally, pecans have always been my go to snack choice when it comes to nuts, so it’s no wonder that I’m completely obsessed with the recipe that I’m about to share with you guys today. The recipe makes the most ooey-gooey keto pecan pie bars that you’ll ever try. They’re also super easy to make!
These Keto Pecan Bars Make the Perfect Keto Snack to Grab and Take On the Go
After preheating your oven to 350°F and lining an 8×8 inch baking pan with parchment paper, you’ll be all set to start making the crust for your bars.
Start by creaming together softened butter with your preferred low carb sweetener. I use Stevia for all of my keto baking needs. Next, add in your egg and pure vanilla extract. Beat until well combined and then add in the almond flour, mixing once again until everything is well combined.
Transfer your dough mixture into your baking pan and press it into the bottom of the pan firmly. You’ll then want to toss it in the oven for 10-12 minutes before taking it out and setting aside.
When it comes to making the filling, you’ll first need to grab a small saucepan and add in some butter, tahini, sugar free maple syrup, and some sweetener. Heat it all together over medium low heat, being sure to constantly whisk the mixture.
You can then bring the filling to a low boil and keep cooking for an additional two minutes or so, just long enough for the mixture to thicken. Take the saucepan out of the heat and add in your chopped pecans and vanilla.
Stir to combine everything and then you can finally pour the filling over top of your crust. Fire everything back into the oven at 350°F and bake for 20-25 minutes or until golden. After baking, you’ll want to let everything cool off completely before you start slicing them into bars.
I love making homemade snacks because they’re much healthier, not to mention economical, so if you’re interested in other types of bars, check out these five other great keto friendly nut bar recipes that I highly recommend as well:
- Homemade Keto Chocolate Crunch Bars (The Big Man’s World)
- Keto Low Carb Nut Bar (Kitchen Stories)
- Keto Chocolate Nut Bars (Carb Manager)
- Keto Almond Joy Bars (All Day I Dream About Food)
- Low Carb & Grain-Free Keto Coffee Walnut Bars (Ditch the Carbs)
We always have a variety of nuts stocked in the pantry, so we like to make bars and nut butters of all kinds to ensure that nothing spoils. Can’t let food go to waste!
Pecans vs Walnuts – Which is Better?
The question of whether pecans are better than walnuts is largely one that’s going to come down to personal choice and preference.
Both options share a lot in common. For example, both pecans and walnuts are excellent sources of heart healthy fatty acids, dietary fiber, protein, and antioxidants.
Pecans have a higher concentration of the antioxidant vitamin E compared to walnuts, while walnuts have higher amounts of the omega-3 fatty acid. Pecans also tend to taste quite a bit sweeter than walnuts, which taste kind of bitter. This is why most keto recipes tend to call for roasted walnuts.
Do Pecans Go Bad? How Can I Tell If They’re Spoiled?
Yes, pecans can certainly go bad. The length of time that pecans can stay fresh for depends entirely on if they’re shelled or unshelled (shelled pecans can last for up to nine months in the fridge while unshelled pecans can last for up to one full year in the fridge).
If you’re wondering how to tell if your pecans are spoiled, here’s how. For shelled pecans, simply crack them open and have a peek. If it looks too dry, if it looks like some form of net or webbing is forming over it, or the smell seems off then you’ll want to discard them.
Pecans also contain volatile oils that produce a rather rancid smell if they go bad, which is another great way to tell if your pecans have spoiled.
Are Pecans High in Fiber?
Pecans are an excellent source of dietary fiber, offering up 10 grams of fiber per 100 gram serving size. They’re also a great source of both polyunsaturated and monounsaturated fatty acids, protein, and trace amounts of essential vitamins and minerals.
How to Store These Pecan Pie Bars
You’re definitely going to want to store your keto pecan pie bars in an airtight container before putting them in the fridge. You can expect your bars to last for about a week or so with proper storage technique.
More Good Keto Bar Recipes
- Keto Breakfast Bars
- Keto Lemon Bars
- Keto Protein Bars
- Keto Chocolate Chip Cookie Bars
- Keto Pumpkin Bars
- Keto Granola Bars
Ooey-Gooey Keto Pecan Pie Bars (holy yum!)
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 1x
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For the crust:
- 2 ½ cup almond flour
- 1/3 cup granulated Stevia or low carb granulated sweetener
- ¼ cup butter, softened
- 1 large egg
- 1 tsp vanilla extract
For the filling:
- ¼ cup butter
- ½ cup tahini
- 3 tbsp sugar-free maple syrup
- 1/3 cup granulated Stevia or other low carb granulated sweetener
- 1 tsp vanilla extract
- 2 cups roughly chopped pecans
- Preheat oven to 350°F.
- Line an 8×8 inch baking pan with parchment paper and set aside.
- To make the crust, cream the butter and sweetener until light and fluffy.
- Add the egg and vanilla extract and beat to combine.
- Add the almond flour and mix until well combined.
- Transfer the dough to the prepared pan.
- Press the dough into the bottom of the pan.
- Bake in preheated oven for 10-12 minutes.
- Remove from the oven and set aside.
- To make the filling, add the butter, tahini, sugar free maple syrup and sweetener to a small sauce pan.
- Heat over medium low heat, whisking constantly.
- Bring to a low boil and cook, whisking constantly, for 2 minutes or until the mixture thickens.
- Remove from heat.
- Add the pecans and vanilla extract and stir to combine.
- Pour the filing over the crust.
- Bake in preheated oven for 20-25 minutes or until golden.
- Remove from the oven.
- Cool completely before slicing.
I’ve made 3 ketopots recipes and so far 3 for 3!!! You have mastered low carb desserts. I was getting tired of keto desserts that tasted aweful, for one, ingredients are expensive!! And second, you just want to have a legit dessert that won’t throw you off your game! Thank you so much for this pecan pie dessert. I modified a little (less pecans and a different crust) but the main thing is the gooey pecan filling and you nailed it.
These were nice. I love that it doesn’t use a lot of eggs and butter and glad that you can’t really taste the tahini. Will definitely use the base for other recipes, maybe a pumpkin pie slice
Delicious! I was a bit nervous about the tahini, but it created such a creamy binding texture for the vanilla and pecans! This is a hit in our home this Thanksgiving, thank you!