Sugar-Free Pecan Bars
Sugar-Free Pecan Pie Bars
Buttery shortbread base, gooey caramel-style filling and a whole pecan top — pecan pie, sliced into bars
These sugar-free pecan pie bars have everything the classic pie promises — a buttery, crumbly base, a gooey caramel-style middle and a crunchy top loaded with pecans — stacked and sliced into bars, just like the photo.
Estimated per bar: 260 calories, 4g protein and 5g net carbs. Ready in about 1 hour, plus chilling to set.
Bake: 40 min
Why you'll love these pecan pie bars
- Completely sugar-free — no corn syrup, no brown sugar
- Gooey caramel-style filling that actually sets and slices
- Buttery, crumbly shortbread base
- A whole crunchy pecan layer on top, like the photo
- Bars are easier than pie — no pastry, no slicing drama
- Just 5g net carbs per bar
Health notes
- Allulose or golden monk fruit: These caramelise like sugar — regular erythritol won't give the same gooey set.
- Pecans: Healthy fats, fibre and that deep, toasty flavour.
- Almond flour crust: Buttery and low-carb instead of flour-and-sugar shortbread.
- No corn syrup: The classic filling's biggest sugar bomb is simply gone.
- Estimated macros: No nutrition card came with this one, so values are estimated and kept consistent throughout.
Key element — chill fully before you slice
The filling finishes setting in the fridge, not the oven. Slice warm bars and the gooey layer slides; chill at least 2 hours and you get those clean, stacked layers in the photo.
Diabetic-Friendly
Sugar-Free Pecan Bars
Servings
12
Tap or hover to scale
- Prep20 min
- Total20 min
- Servings12 bars
- Calories260 kcal
Ingredients
Instructions
- Heat and prep. Heat the oven to 350°F. Line an 8×8-inch pan with parchment, leaving an overhang to lift the bars out.
- Make and bake the base. Stir the almond flour, melted butter, powdered sweetener, vanilla and salt into a crumbly dough. Press firmly and evenly into the lined pan. Bake 12–15 minutes until just golden at the edges.
- Make the caramel filling. Melt the butter in a saucepan over medium heat. Stir in the allulose and cream and simmer gently for 3–4 minutes, stirring, until slightly thickened and glossy. Take off the heat and cool for 5 minutes.
- Whisk in eggs and pecans. Whisk a spoonful of the warm caramel into the beaten eggs first (so they don't scramble), then whisk it all together with the vanilla and salt. Fold in the chopped pecans.
- Assemble and bake. Pour the filling over the hot baked base. Arrange the pecan halves over the top, like the photo. Bake 25–30 minutes until the edges are set and the centre has just a slight jiggle. Use oven mitts for the hot pan.
- Cool, chill, slice. Cool in the pan for 30 minutes, then chill at least 2 hours (overnight is best). Lift out by the parchment and slice into 12 bars with a hot, wiped knife for clean layers.
Notes & Tips
- Allulose is the sugar-free caramel secret — it browns and stays gooey where erythritol crystallises.
- Temper the eggs with warm caramel first, or they'll scramble.
- Press the base down hard; a loose base crumbles when sliced.
- Chill fully before slicing. Warm bars slide apart.
- Hot knife, wiped between cuts — that's how you get photo layers.
Variations & serving ideas
- Walnuts: Swap pecans for walnuts for a slightly bitter, cheaper bar.
- Bourbon: 1 Tbsp bourbon in the filling is very classic (and optional).
- Chocolate: Scatter ¼ cup sugar-free chocolate chips over the warm bars.
- Maple style: Add ½ tsp maple extract to the filling — still sugar-free.
- Chocolate pecan: Add ¼ cup sugar-free chocolate chips to the filling.
- Salted caramel: Finish the sliced bars with a pinch of flaky sea salt each.
- Walnut: Swap pecans for walnuts and add a pinch of cinnamon.
- Mini pies: Bake in a 12-cup muffin tin: crust 8 minutes, filling 15–18 minutes.
Storage
- Refrigerator: Up to 7 days (Airtight container; the filling firms up nicely — serve at room temperature)
- Freezer: Up to 3 months (Wrap bars individually; thaw overnight in the fridge)
- Room temperature: Up to 2 days (Covered; keep somewhere cool)
Nutrition Facts
Per serving · recipe makes 12 bars
| Nutrient | Amount per serving |
|---|---|
| Calories | 260 kcal |
| Total fat | 24 g |
| Sodium | 150 mg |
| Total carbohydrate | 8 g |
| Fibre | 3 g |
| Protein | 4 g |
Nutrition values are approximate and vary with brands and portion sizes.
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