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Keto Pecan Pie Bars
{THM:S, Low Carb, Ketogenic, Sugar Free}

I created one last Keto Easter recipe for ya'll: Keto Pecan Pie Bars! Super easy to put together, using ingredients already in your pantry, these bars will be a hit at your celebration.

I know, I know, I've bombarded you with recipes for your Easter celebration. From mains and sides, to amazing desserts, and even a complete Easter menu!

BUT, I was burnt out from making all of those recipes – I usually work 3 months ahead of time on the recipes you see here – and so when I needed to quickly whip up a dessert for our family's Easter get-together tomorrow, I landed on a classic: Keto Pecan Pie Bars.

Really, though, they were easy to create.

I simply took my favorite shortbread crust, my caramel recipe + chopped pecans to make an awesome flavor combination.

This recipe uses my Chewy Keto Caramel – which uses allulose as the main ingredient. If you do not have access to allulose, I suggest using the caramel from my Caramel Hazelnut Shortbread recipe, found HERE.

Oh hey! Did you know I have an Amazon Storefront? I've stocked it with all of my favorite clean, primal, products – products you'll actually find in my pantry every single day.

No more hunting for just the right product – you can find them all right HERE.

Here's what you'll need:
Almond Flour
Coconut Flour
Lakanto Golden Sweetener
Sea Salt
Butter
Heavy Cream
Allulose
Molasses
Vanilla Extract
Lakanto Chocolate Bar
Chopped Pecans

Directions:
Preheat oven to 350.
First, mix together the almond flour, coconut flour, golden sweetener, and softened butter. Press into the bottom of a greased 9×13 pan (the crust will be on the thin side. you can use a slightly smaller pan if you prefer a thicker shortbread crust.)
Bake the crust at 350 for 10 minutes, until the edges just begin to brown. Remove from the oven, break the lakanto chocolate bar into pieces, and lay evenly across the hot crust to melt.
Prepare the caramel using the butter, allulose, molasses, heavy cream, and vanilla extract, according to the directions found HERE.
When the caramel is done, set it aside to cool, approximately 10 minutes, until the caramel starts to thicken.
Spread the melted chocolate over the shortbread crust, then sprinkle with 8oz of chopped pecans. By this time the caramel should be cooled and starting to thicken up, and you can pour it over the crust prepared with chocolate and pecans.
Cool at least 4 hours before cutting and serving.

We Think You'll Also Enjoy….
{Keto} Chewy Salted Chocolate Chip Cookies
Keto Berger Cookies
Chewy Keto Oatmeal Cookies
90-Second Keto Cinnabon
The Best Fudgey Keto Brownies

Yield: 12 bars

Keto Pecan Pie Bars

Name: Keto Pecan Pie Bars
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: For The Crust:; 1/4 cup Butter, softened; 1/2 cup Almond Flour; 1/4 cup Coconut Flour; 1/4 cup Lakanto Golden Sweetner; pinch of Sea Salt; For The Caramel; 1/2 cup Heavy Cream; 3 T Butter; 1 1/2 cups Allulose; 3 T Water; Pinch of Sea Salt; 1/2 tsp. Molasses; Splash of Vanilla; 8 oz Chopped Pecans; 1 bar Lakanto Chocolate

I created one last Keto Easter recipe for ya'll: Keto Pecan Pie Bars! Super easy to put together, using ingredients already in your pantry, these bars will be a hit at your celebration.

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Ingredients

For The Crust:
1/4 cup Butter, softened
1/2 cup Almond Flour
1/4 cup Coconut Flour
1/4 cup Lakanto Golden Sweetner
pinch of Sea Salt
For The Caramel
1/2 cup Heavy Cream
3 T Butter
1 1/2 cups Allulose
3 T Water
Pinch of Sea Salt
1/2 tsp. Molasses
Splash of Vanilla
8 oz Chopped Pecans
1 bar Lakanto Chocolate

Instructions

Preheat oven to 350.

First, mix together the almond flour, coconut flour, golden sweetener, and softened butter. Press into the bottom of a greased 9x13 pan (the crust will be on the thin side. you can use a slightly smaller pan if you prefer a thicker shortbread crust.)

Bake the crust at 350 for 10 minutes, until the edges just begin to brown. Remove from the oven, break the lakanto chocolate bar into pieces, and lay evenly across the hot crust to melt.

Prepare the caramel using the butter, allulose, molasses, heavy cream, and vanilla extract, according to the directions found HERE.

When the caramel is done, set it aside to cool, approximately 10 minutes, until the caramel starts to thicken.

Spread the melted chocolate over the shortbread crust, then sprinkle with 8oz of chopped pecans. By this time the caramel should be cooled and starting to thicken up, and you can pour it over the crust prepared with chocolate and pecans.

Cool at least 4 hours before cutting and serving.