Pecan Pie Bars
A crisp almond shortbread base under a gooey, caramel-like pecan filling. Allulose cooks down with butter much like brown sugar, which is the secret to the sticky set.
Nutrition per serving
1 bar (2-inch square)- Net carbs
- 1.5g
- Calories
- 208kcal
- Protein
- 4.1g
- Fat
- 21g
- Total carbs
- 11 g
- Fiber
- 1.9 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chocolate bourbon: Chocolate chips and a splash of bourbon stirred into the filling, like a Kentucky Derby pie.
- Whisk the bourbon into the caramel with the vanilla, and stir in the chocolate chips with the pecans. Bake as usual. (Not all of the alcohol bakes off.)
Dairy-free: Coconut oil in the crust and filling, and coconut cream for the caramel. Just as gooey, with a faint coconut note.
- Use coconut oil in place of butter in both the crust and the caramel, and coconut cream in place of heavy cream. Method and timings stay the same.
- Shortbread crust
- Pecan filling
- Shortbread crust
- Pecan filling
- Also add
- Shortbread crust
- Pecan filling
Estimated cost $13.58 for 16 servings ($0.85 each) · how we estimate
Instructions
-
Heat the oven to 350°F (175°C). Line an 8-inch (20 cm) square pan with parchment, leaving an overhang on two sides.
-
Stir the almond flour, erythritol, pinch of salt and melted butter into a damp, crumbly dough. Press it firmly and evenly into the pan and bake 12–15 minutes, until golden at the edges.
-
Meanwhile, melt the 4 tablespoons butter with the allulose in a light-colored saucepan over medium heat, stirring, until it bubbles and turns a light amber, 3–4 minutes. Take it off the heat and carefully whisk in the cream (it will sputter).
-
Let the caramel cool for 10 minutes so it does not scramble the eggs, then whisk in the eggs, vanilla and salt until smooth. Stir in the pecans.
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Pour the filling over the warm crust and spread the nuts evenly. Bake 20–25 minutes, until the filling is bubbling at the edges and set in the center with only a slight jiggle. Lay foil loosely over the pan if the pecans darken too fast.
-
Cool to room temperature, then refrigerate at least 2 hours. Lift out by the parchment and cut into 16 squares with a sharp knife.
Tips for success
-
Allulose is essential for the gooey filling: erythritol will not caramelize and recrystallizes into a crunchy layer as it cools. - Allulose browns fast, so watch the caramel closely and pull it off the heat as soon as it reaches the color of light honey.
- Toast the pecans for 5 minutes at 350°F (175°C) before chopping for a deeper, more roasted flavor. Serve with a dollop of whipped cream or no-churn vanilla ice cream.
Nice to have, not needed
- Whipped cream or a scoop of no-churn vanilla ice cream turns a bar into a plated dessert.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Freezes up to 3 months
Reheat: Let them stand 10 minutes at room temperature for the gooiest texture.
Prep tip: Cut into squares before freezing and layer them with parchment so you can take out a few at a time.
Refrigerate in an airtight container up to 1 week, or freeze up to 3 months. Let them stand 10 minutes before serving for the gooiest texture.
Variations
2 variations, each with its own ingredients and macrosChocolate bourbon
FlavorChocolate chips and a splash of bourbon stirred into the filling, like a Kentucky Derby pie.
- + ⅓ cup sugar-free chocolate chips
- + 1 tbsp bourbon
2 g net · 226 kcal · 4.3 g protein · 22 g fat · ≈$0.96 per serving (+0.5 g net carbs vs the original)
Dairy-free
DietCoconut oil in the crust and filling, and coconut cream for the caramel. Just as gooey, with a faint coconut note.
- butter → coconut oil
- butter → coconut oil
- heavy cream → coconut cream
1.6 g net · 220 kcal · 4 g protein · 22 g fat · ≈$0.90 per serving (+0.1 g net carbs vs the original)
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