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Soft, chewy, and topped with gooey caramel pecans β these keto pecan pie bars are the perfect fall treat. Low in carbs, easy to make, and only a few ingredients. Great for Halloween and Thanksgiving gatherings.
Ingredients
Keto Maple Syrup
Crust
Pecan Topping
Directions
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1
Make the maple syrup base. In a small bowl, whisk ΒΌ cup water with the xanthan gum until combined. Set aside to thicken.
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2
Simmer the syrup. In a saucepan, combine the remaining water, granulated sweetener, and salt. Heat on low-medium until it simmers and comes to a boil, then remove from heat.
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3
Finish the syrup. Whisk the xanthan gum mixture into the hot liquid. Add the maple extract and butter extract. Let it cool and thicken.
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4
Prep the pan. Preheat the oven to 350Β°F (180Β°C). Line an 8x8 baking dish with parchment paper.
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5
Make the crust. In a large bowl, combine the coconut flour, 3 tbsp keto maple syrup, and β cup coconut oil. Mix until combined. Press the batter evenly into the baking pan.
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6
Bake the crust. Bake for 10β12 minutes until golden.
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7
Make the pecan topping. While the crust bakes, heat 5 tbsp keto maple syrup, sweetener, Β½ cup coconut oil, and salt in a saucepan over medium heat. Once it bubbles, add the pecans and cook for one minute. Remove from heat.
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8
Top and bake. Remove the crust from the oven. Pour the pecan mixture over the crust and spread evenly. Return to the oven and bake for 5 more minutes β just until the topping sets and bubbles. Don't overbake.
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9
Cool and chill. Let the bars cool to room temperature, then refrigerate for at least 1 hour before slicing into squares.
Tips
Store in an airtight container in the fridge for up to 2 weeks. The bars hold their shape best when served cold. You can make the keto maple syrup ahead of time and keep it in a jar.
