A rich caramel pecan pie topping over a buttery gluten-free shortbread crust. These Caramel Pecan Pie Squares will be the perfect addition to your holiday baking repertoire. What’s even better is that they are a low carb, ketogenic and egg-free recipe!
When I think about the holiday season, more particularly the food, slow roasted meats and vegetables, warm flavors, and spices come to mind. But if I’m going to be entirely truthful, I’m also thinking of the pies accompanying those meals at the dining table; pies full of sweet potato, pumpkin, Fall fruit, and nuts – especially pecans.
When I was growing up we always had nice selection of sweets and desserts this time of year like pecan sticky buns, pecan tassies or my penultimate favorite pecan pie. It’s gushy sticky texture and undeniably almost-too-sweet-to-eat taste was something I always looked forward to.
There are many recipes for pecan pie; those that use dark Karo syrup, others that use light Karo syrup and some that skip the corn syrup all together and use a combination of honey or sugar to achieve that quintessential sticky pecan pie texture. Unfortunately, low carb pecan pie has not enjoyed the same results. I’ve tried the low carb pecan pies made with erythritol and they all end up mealy. And as I’ve drastically reduced how much aspartame I consume, I’m not a fan of using (and heating) sugar-free pancake syrup to make a pecan pie. Luckily, I discovered that a homemade caramel sauce made from a Sukrin fiber product was all I needed to come close to that perfect pecan pie taste and sticky texture.
If you are looking for a low carb dessert that not only tastes just like pecan pie but has that same buttery sugary sticky sweet texture, you’ve come to the right place. What’s even better is that there is no pie crust to fiddle with and no eggs for those with allergies. Yep, it’s an egg-free pecan pie bar recipe… And, also a gluten-free caramel pecan pie bar recipe because the crust is made from nuts, so it’s also grain-free and perfect for those who struggle with Celiac’s disease.
These Caramel Pecan Pie Squares can be prepared in just 30 minutes and they taste amazing. Seriously, prepared 30 in minutes! It’s just a matter of toasting the pecans while letting the caramel boil on the stove, pressing the crust into the pan, mixing the cooked caramel into the toasted pecans and then pouring the mixture over the crust. Pop the whole thing into the oven for 30 minutes and cool. That’s it for these amazing little caramel pecan pie squares.
You’re going to love them! Just look at the comments!
These Amazing Caramel Pecan Pie Squares are 4 net carbs per serving
[This recipe contains affiliate links.]
A rich caramel pecan pie topping over a buttery gluten-free shortbread crust. These Caramel Pecan Pie Squares will be the perfect addition to your holiday baking repertoire. What's even better is that they are a low carb, ketogenic and egg-free recipe!
- 1/3 cup (105 g) Sukrin Fiber Syrup Gold (or VitaFiber syrup)
- 3/4 cup (177.4 g) heavy cream
- 2 ounces (56.7) salted butter
- 1/8 teaspoon salt
- 1/4 cup (30 g) Sukrin Gold, powdered (or your favorite powdered sugar substitute)
- 1/8 teaspoon NOW Stevia Glycerite or more of your favorite sweetener
- 2 ounces (56.7 g) salted butter
- 1 tablespoon good Brandy
- 1/2 teaspoon vanilla extract
- 2 1/2 cups (285 g) pecans
- Note: Toasting the pecans, cooking the caramel and preparing the crust can all be done simultaneously. This dessert can be prepared in 30 minutes.
Preheat oven to 350 and toast the pecans for 8-12 minutes until they are lightly browned. Let cool completely. Chop and place into a medium bowl.
- Spray a 9x9 inch square pan with baking spray and cut a piece of parchment long enough to fit the bottom exactly but hang over two opposite sides.
- Prepare the Caramel: Measure the first 4 ingredients together in a small pot or saucepan and whisk over medium heat until combined. Bring it to a boil. Watch the heat carefully and turn it down just as the caramel mixture begins to crawl up the sides of the pot. You want the mixture boiling enough that it will get thick, but not so much that it will boil over and make a mess of the stove. Just watch it for a minute and adjust the heat up and down until you find the sweet spot. Remember, it needs to be simmering pretty quickly, but not moving up the sides of the pot. Let the mixture cook for 20 minutes. Take the low carb caramel off of the heat and whisk in the 2 ounces of salted butter, sifted powdered sweetener, stevia glycerite, Brandy and vanilla until incorporated.
- Make the Shortbread Crust: While the pecans are toasting and the caramel is cooking, measure all of the dry ingredients into a smallish mixing bowl. Mix thoroughly with a whisk. Melt the butter and add it to the dry ingredients. Stir and press the mixture with a large spoon or rubber spatula until the butter is incorporated. Squeeze a small amount in your hand to test if it will hold together nicely. If not, add 1-2 more tablespoons of melted butter. Press very firmly into the prepared pan by laying a piece of waxed paper over the crust and pressing firmly with a flat bottomed glass.
- Assemble and Bake: Pour the caramel into the chopped pecans and mix together. Pour the mixture on top of the shortbread crust and gently spread it evenly over the crust. Tilt the pan a bit to distribute the caramel. Preheat the oven to 350 and position the rack at the bottom position. Bake the Caramel Pecan Pie Squares for 25 minutes. Remove and cool completely.
- Serve: Run a thin sharp knife around the inside of the pan. Pull the whole recipe of pecan bars out of the pan by pulling on the overhanging parchment. It will take a little bit of coaxing. Lay flat and cut into 16 squares. Refrigerate or serve.
These bars become firm upon refrigeration.