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Chocolate pecan pie bars are a decadent holiday dessert, typically loaded with sugar. But this recipe is grain free, low carb, and gluten free, making these chocolate pecan pie bars the ultimate keto holiday dessert! Deliciously gooey sugar-free filling packed with pecans and chocolate. Updated recipe with a how-to video! This post is sponsored by Lily’s Sweets.
While I was creating the chocolate pecan pie bars recipe, finding a way to make a gooey, low carb filling was paramount to me. Let’s face it, our low carb sweeteners just don’t behave the way sugar does. And part of what makes traditional pecan pie bars so gooey is the corn syrup. It’s tricky to emulate that. But by creating a caramel sauce with Swerve and using that in place of the corn syrup, you get a rich deep flavour and a gooier texture that is a lot like the real thing.
Chocolate Pecan Pie Bars
Prep Time
15 mins
Cook Time
40 mins
Cooling Time
30 mins
Total Time
1 hr 25 mins
Everybody loves pecan pie on Thanksgiving. Here is a low carb, gluten-free version of chocolate pecan pie bars. You don't have to get off track during the holidays!
Course: Dessert
Cuisine: Dessert
Servings: 16 bars
Calories: 222 kcal
Ingredients
Crust
1 1/4 cups almond flour
1/4 cup granular Swerve Sweetener
1/4 tsp salt
1/4 cup butter chilled, cut into small pieces
Pecan Pie Filling
1/2 cup butter
2/3 cup powdered Swerve Sweetener
2 tsp Yacon syrup optional, helps with color and flavor
1 1/2 tsp vanilla extract
1/2 cup heavy whipping cream
2 large eggs
1/4 tsp salt
1 cup pecans lightly toasted
2 ounces Lily's Dark Chocolate chopped
Instructions
Crust:
Preheat the oven to 325F.
- In a food processor, combine the almond flour, sweetener, and salt. Pulse a few times to combine. Scatter the butter pieces over top and pulse until mixture resembles coarse crumbs.
- Read full recipes here >> alldayidreamaboutfood.com/chocolate-pecan-pie-bars-and-a-thanksgiving-potluck-for-feeding-america/