Why You’ll Love This Recipe
I like this recipe because it’s indulgent without being heavy. The almond flour crust has a warm cinnamon flavor, and the caramel-like filling pairs perfectly with the pecans. Since it’s keto-friendly and low in net carbs, I can enjoy a slice without guilt. I also love that it doesn’t require any baking—just a little mixing, simmering, and freezing.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Crust
2 cups almond flour
2 tsp cinnamon
1/3 cup powdered sugar substitute
6 tbsp butter, melted
Caramel/Pecan Filling
3/4 cup unsweetened almond milk
1/2 cup sugar substitute
1 tbsp butter
1 tsp vanilla extract
1 tsp molasses sugar-free maple syrup
1 tsp sugar-free maple syrup
1/2 tsp cinnamon
1 1/2 tsp xanthan gum
1 1/2 cups pecan halves
Directions
I start by mixing the almond flour, cinnamon, powdered sweetener, and a pinch of salt in a bowl.
I stir in the melted butter until it forms a crumbly mixture, then press it firmly into a parchment-lined pan to make the crust.
For the filling, I combine almond milk, sugar substitute, butter, vanilla, molasses sugar-free maple syrup, regular sugar-free maple syrup, and cinnamon in a pot. I heat it over medium until the butter melts.
I stir in xanthan gum and bring the mixture to a gentle boil, letting it simmer until thickened.
I remove it from the heat and pour it evenly over the crust.
I scatter the pecan halves on top.
I place the pan in the freezer for about 3 hours, until the bars are fully set.
Once ready, I slice them into bars and store them in an airtight container in the fridge or freezer.
Servings and Timing
This recipe makes about 6 servings. It takes 10 minutes to prepare, 3 hours to set, and a total of 3 hours and 10 minutes.
Variations
Sometimes I add a pinch of nutmeg to the filling for extra warmth. If I want more crunch, I mix some chopped pecans into the filling along with the pecan halves on top. For a chocolate twist, I drizzle melted sugar-free chocolate over the finished bars.
Storage/Reheating
I store the bars in the refrigerator for up to 1 week or in the freezer for up to 2 months. Since they’re meant to be enjoyed chilled, I don’t reheat them—I just let them sit at room temperature for a few minutes if they’re too firm from the freezer.
FAQs
Are these bars really keto-friendly?
Yes, with almond flour, sugar substitutes, and pecans, they stay low in carbs—around 3 net carbs per serving.
Can I use coconut flour instead of almond flour for the crust?
No, coconut flour absorbs too much liquid and won’t work as a 1:1 replacement.
What sugar substitute works best?
I like using a powdered erythritol or monk fruit blend for the crust and filling.
Can I make these bars dairy-free?
Yes, I use plant-based butter in place of regular butter to keep them dairy-free.
Do I have to use xanthan gum?
Yes, it helps thicken the caramel filling. Without it, the bars won’t set properly.
Can I use different nuts instead of pecans?
Yes, walnuts or almonds work, though pecans give the most authentic pecan pie flavor.
How do I slice the bars cleanly?
I run a sharp knife under hot water, dry it, and then cut through for neat slices.
Can I sweeten the filling with stevia drops?
I don’t recommend it since stevia alone doesn’t provide the bulk that erythritol or monk fruit does.
Can I make these bars ahead of time?
Yes, I often prepare them a few days in advance and keep them in the fridge until serving.
How long do the bars need to stay in the freezer?
At least 3 hours, but overnight works even better for firm, clean slices.
Conclusion
These No Bake Keto Pecan Pie Bars are a rich, nutty, and satisfying treat that I love making when I crave pecan pie without the carbs. The buttery almond crust, sweet caramel filling, and crunchy pecans come together perfectly, and since they’re freezer-friendly, I can always keep a batch on hand for when I want something sweet.
No Bake Keto Pecan Pie Bars
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 10 minutes (including chilling)
- Yield: 6 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Diabetic
Description
No Bake Keto Pecan Pie Bars are a rich, buttery, and nutty low-carb dessert with all the flavors of classic pecan pie. Made with an almond flour crust and a sugar-free caramel filling, they’re simple to prepare and set in the freezer instead of the oven.
Ingredients
Crust:
2 cups almond flour
2 tsp cinnamon
1/3 cup powdered sugar substitute
6 tbsp butter, melted
Caramel/Pecan Filling:
3/4 cup unsweetened almond milk
1/2 cup sugar substitute
1 tbsp butter
1 tsp vanilla extract
1 tsp molasses sugar-free maple syrup
1 tsp sugar-free maple syrup
1/2 tsp cinnamon
1 1/2 tsp xanthan gum
1 1/2 cups pecan halves
Instructions
- In a bowl, mix almond flour, cinnamon, powdered sweetener, and a pinch of salt.
- Stir in melted butter until crumbly, then press into a parchment-lined pan to form the crust.
- In a saucepan, combine almond milk, sugar substitute, butter, vanilla, molasses syrup, sugar-free maple syrup, and cinnamon. Heat over medium until butter melts.
- Stir in xanthan gum and bring to a gentle boil. Simmer until thickened.
- Remove from heat and pour filling evenly over crust.
- Scatter pecan halves on top.
- Freeze for 3 hours, or until bars are fully set.
- Slice into bars and store in an airtight container in the fridge or freezer.
Notes
Add nutmeg to the filling for extra warmth.
Mix in chopped pecans for extra crunch.
Drizzle finished bars with melted sugar-free chocolate for a twist.
Bars slice cleanest after freezing overnight.
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 1g
- Sodium: 90mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg
