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Home » Low Carb Pecan Pie Bars

Low Carb Pecan Pie Bars

By Kim Hardesty

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A rich low carb pecan pie topping over a buttery shortbread crust will be the perfect addition to your holiday baking repertoire. No one will know they are sugar-free and egg-free. 

These low carb Caramel Pecan Pie Squares have the same sticky-buttery-sweet texture and flavor as your favorite pecan pie without the sugar or eggs. | low carb, gluten-free, keto, egg-free

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.

These low carb Caramel Pecan Pie Squares have the same sticky-buttery-sweet texture and flavor as your favorite pecan pie without the sugar or eggs. | low carb, gluten-free, keto, egg-freeThere 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 low carb Caramel Pecan Pie Squares have the same sticky-buttery-sweet texture and flavor as your favorite pecan pie without the sugar or eggs. | low carb, gluten-free, keto, egg-free

These Caramel Pecan Pie Bars 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 bars.

You’re going to love them! Just look at the comments!

 

These Amazing Low Carb Pecan Pie Bars are 4 net carbs per serving

Low Carb Caramel Pecan Pie Squares are sugar free, gluten free and keto

[This recipe contains affiliate links.]

These low carb Caramel Pecan Pie Squares have the same sticky-buttery-sweet texture and flavor as your favorite pecan pie without the sugar or eggs. | low carb, gluten-free, keto, egg-free

Low Carb Pecan Pie Bars

A rich low carb pecan pie topping over a buttery shortbread crust will be the perfect addition to your holiday baking repertoire. No one will know they are sugar-free and egg-free.
4.87 from 15 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 16
Calories: 362kcal
Author: lowcarbmaven.com

Ingredients

Shortbread Crust

  • 2 cups almond flour (180 g)
  • 1 cup shredded coconut (65 g) (measured and powdered in a coffee grinder)
  • 1/3 cup whey protein powder (25 g) (I like Isopure zero carb)
  • 1/3 cup low carb powdered sugar (45 g) (or Swerve Confectioners)
  • 4 ounces salted butter

Caramel Sauce

  • 1/3 cup Sukrin Fiber Syrup Gold (105 g) (or VitaFiber syrup)
  • 3/4 cup heavy cream (177.4 g)
  • 2 ounces salted butter (56.7)
  • 1/8 teaspoon salt
  • 1/4 cup Low carb brown sugar (30 g) powdered (or your favorite powdered sugar substitute)
  • 1/8 teaspoon NOW Stevia Glycerite or more of your favorite sweetener
  • 2 ounces salted butter (56.7 g)
  • 1 tablespoon good Brandy
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups pecans (285 g)

Instructions

  • 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.

Notes

These bars become firm upon refrigeration.
Nutrition Facts
Low Carb Pecan Pie Bars
Amount Per Serving
Calories 362 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 11g69%
Polyunsaturated Fat 5g
Monounsaturated Fat 16g
Cholesterol 46mg15%
Sodium 139mg6%
Potassium 166mg5%
Carbohydrates 10g3%
Fiber 6g25%
Protein 4g8%
Vitamin A 600IU12%
Vitamin C 0.8mg1%
Calcium 450mg45%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 362kcal | Carbohydrates: 10g | Protein: 4g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 46mg | Sodium: 139mg | Potassium: 166mg | Fiber: 6g | Vitamin A: 600IU | Vitamin C: 0.8mg | Calcium: 450mg | Iron: 0.2mg

 

About Kim Hardesty

Kim HardestyKim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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Filed Under: Desserts Tagged With: Almond Flour

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  1. AvatarAJ

    January 16, 2021 at 8:02 pm

    Really unbelievable. The crust is so gentle and rich with the coconut and almond. Honestly one of the best desserts I ever had, low carb or not.

    Reply
  2. AvatarTJ

    November 8, 2019 at 9:12 am

    Hi!
    Can I substitute Sukrin Fiber syrup gold with Lakanto maple flavored syrup, Stevia Glycerite with Lakanto liquid extract? I’d prefer to use Lakanto products since I already have them but am willing to buy Sukrin if those are better suited for this recipe. Thanks

    Reply
    • Kim HardestyKim Hardesty

      November 8, 2019 at 11:15 am

      Hi TJ. No, you can’t use the lakanto maple syrup. I’m so sorry. Another option is the Choc zero fiber syrups – they have many flavors. I’m not familiar with the Lakanto liquid extract as I’ve never used it. The stevia glycerite is stevia dissolved into vegetable glycerine. This gives you a very concentrated sweetener with little of the bitter taste of most liquid stevias. You may add your favorite sweetener to taste. -Kim

      Reply
  3. AvatarLisa

    May 10, 2019 at 6:12 pm

    Hi Kim

    I just finished making these something went wrong with mine I see by your picture your caramel looks like caramel mine looks like a cream colour not caramel colour what did I do wrong?? I bake all the time but I have never made a caramel sauce this was a first for me and when you say heavy cream is that 35% whipping cream?? That’s what I used thanks Kim

    Reply
    • KimKim

      May 13, 2019 at 11:35 am

      Hi Lisa. Did you use the Gold Sukrin Fiber Syrup and/or the Sukrin Gold Brown Sugar Substitute in the recipe? Both of those products have a golden color which helps give the caramel its golden color. Was the caramel “sticky” (it’s less so than real caramel) and did it “solidify” on top of the crust keeping the nuts in place? -Kim

      Reply
  4. AvatarJudy

    December 15, 2018 at 2:07 pm

    Question: I don’t have (and can’t get until after Christmas) Surkin products or VitaFiber (a minor drawback to living on the island of Maui in Hawaii) but I have the following products in my pantry now:
    Lakanto classic, golden and powdered; and coconut nectar by coconut secret,
    Any recommendations on which and what quantities to use?

    Also how would Frangelico liqueur be instead of rum?

    Your guidance would be much appreciated!!! Thank You!

    Reply
    • KimKim

      December 15, 2018 at 3:59 pm

      Hi Judy. The coconut nectar sounds very interesting but I have never used it. Honestly, to take advantage of the ingredients you have, I would look for All Day I Dream About Food’s version of these bars. She just shared it a few weeks ago. You can use your Lakanto Golden in her recipe and maybe even the coconut nectar. I hope this helps. -Kim

      Reply
  5. AvatarSerenity M. Simpson

    August 31, 2018 at 11:28 am

    Hi, I am dying to try this recipe. can you use coconut flour instead of grinding the flakes? If so, what would be the measurement of the coconut flour? Do I reduce the almond flour if I sub coconut flour?

    Reply
    • KimKim

      September 1, 2018 at 2:09 pm

      Hi Serenity. I’m sorry I didn’t answer your question sooner. Honestly, I was sitting on it because I didn’t know exactly how to answer it. Coconut flour and ground shredded coconut are a little different and behave differently in recipes. The coconut flour is much more absorbent and the ground coconut adds texture, chew, crunch and lowers the carb count a bit. As I didn’t test this recipe with coconut flour as an option, I’m not exactly sure how much you would use. I’d hate to give you a measurement and have the recipe not turn out. I hope you understand. -Kim

      Reply
  6. AvatarCj Graupner

    July 25, 2018 at 10:24 am

    Hi! Thank you for the recipe, it looks amazing. My question is about the Sukrin. In the crust part of the recipe it states to use Sukrin or any other powdered sweetener. But in the filling part of the recipe it states to use Sukrin Gold powdered or any other powdered sweetener. But isn’t Sukrin Gold the brown sugar type sweetener? Are we meant to powder it in a cuisinart?

    Reply
    • KimKim

      July 26, 2018 at 1:38 pm

      Great question, Cassandra. Yes, powder it in a coffee grinder or in the food processor. You may not have to powder it for the caramel filling, but I believe that it helps prevent crystals from forming. -Kim

      Reply
  7. AvatarMichelle

    July 13, 2018 at 9:06 am

    Can I add eggs to this recipe? If yes, how many & what would I omit? So excited, can’t wait to try!!

    Reply
    • KimKim

      July 13, 2018 at 5:14 pm

      I did some experimenting with the caramel sauce and eggs for pecan pie. It wasn’t my favorite. The taste was good, but not the texture of my mothers. I suppose you could add 2-3 eggs. -Kim

      Reply
  8. AvatarEricha

    May 18, 2018 at 11:53 am

    Has anyone tried substituting Heavy Coconut Milk (or Coconut Cream) for the Heavy whipping cream?

    Reply
    • KimKim

      May 19, 2018 at 4:46 pm

      You can use coconut milk, Erica. -Kim

      Reply
  9. AvatarSusan McPheters

    April 29, 2018 at 12:42 pm

    These are the best! I make the crust as is (extra butter for crust as suggested) and press into a 9×13 red copper brownie pan.(as seen on TV) I double the other ingredients. Have found that 4 cups of pecans will work. Put the portion divider in after baking. A hit with friends and family.

    Reply
  10. AvatarJen

    January 12, 2018 at 3:37 pm

    These taste really great! But, my blood glucose spiked 70mg/ml from 1 piece. From Sukrin: “For most people, the majority of Fiber Syrup act like fiber in the body, while for some people it appears that a portion of the fiber can cause the blood sugar to rise. We therefore recommend people with diabetes to be careful when using Fiber Syrup.” So keto and diabetic peeps, you may want to test your glucose with this product. I’m bummed – the pecan topping is just divine!

    Reply
    • KimKim

      January 13, 2018 at 11:50 am

      Oh, Jen, I’m sorry to hear that it spiked your blood sugar. Thanks for sharing. -Kim

      Reply
  11. AvatarDebi

    December 28, 2017 at 8:24 pm

    These pecan bars are absolutely decadent! I’ve tried a couple of other recipes and there is no comparison. I have a feeling the Sukrin products make all the difference. I do have one problem, though. My crust just completely crumbles apart. There is no way I can cut them into squares. Do you, by chance, have any tips or suggestions that might help? The second time I made them, I added a little more butter as you suggested, but they still crumble. And I would like to add a big thank you to you for all your effort in your recipes. You have a lot of amazing recipes that have really helped me this past year!

    Reply
    • KimKim

      December 29, 2017 at 7:47 am

      Hi Deb. I am so glad you like the recipe. I packed that crust very firmly with a flat bottomed glass. Also, I keep mine in the fridge. Being cold helps keep all of the fat together in the crust. The only other thing I can think of is that the coconut wasn’t ground as finely as it needed to be. I hope these suggestions help. Thank you for taking the time to leave a comment and for your questions. I am so happy you have found some things you have liked on the site. Have a wonderful Weekend. -Kim

      Reply
  12. AvatarNita

    December 24, 2017 at 7:31 pm

    Ah I wish this recipe had worked for me. I loved that all the ingredients were listed by weight, that alone is worth giving it a shot. However, the recipe itself was a bit of a failure for me. I followed the recipe exactly with no modifications. Normally my favorite part of pecan squares is the crust – I just love a buttery shortbread. The pecans should be goey caramelized with a slight crunch. This crust was way too thick (about 3/4″) and the texture was odd. I could taste both the coconut (shredded, ground fine in grinder) and whey protein (I used Isopure unflavored) and neither belong in a shortbread crust. It was super crumbly when warm but did firm up in the fridge. The filling was better than the crust but lacking oomph. I would add maybe a teaspoon of molasses or more vanilla for a richer flavor. Perhaps more Sukrin gold. But crust to filing ratio is just too off for me and I can’t get past the gritty taste/texture of the coconut and whey protein powder. Thank you for posting the recipe, and extra thanks for listing weights!

    Reply
  13. AvatarTina

    December 17, 2017 at 10:21 pm

    These are super delicious! This is, to date, the best sugar free dessert I’ve made. I think they taste best at room temperature. I tried both ways and didn’t care for them near as much when they were cold. They lose some of their wonderful flavor.
    I have to say, your chocolate birthday cake recipe is also amazing! Thanks for making my low carb, sugar free life waaaay more exciting! :)

    Reply
    • KimKim

      December 18, 2017 at 10:23 am

      Thank you so much, Tina. I’m happy you like the recipes. I appreciate you taking the time to come back and comment. Have a nice week. -Kim

      Reply
  14. AvatarLois Vuoncino

    December 14, 2017 at 8:29 am

    The recipe as it appears does not mention the quantity of pecans needed. Can you clarify that please? Thank you! These look amazing – I can’t wait to try them; I have everything on hand except the pecans!

    Reply
    • KimKim

      December 14, 2017 at 8:47 am

      Hi Lois. The pecans are listed last – 2 1/2 cups. They are kinda tacked-on the end there and I will try to get them in a better place. Thank you for alerting me to the problem of hidden nuts! -Kim

      Reply
      • AvatarLois Vuoncino

        December 15, 2017 at 1:47 am

        Ohhhh – now I see those nuts Kim! Ha ha – thank you! Baking these today.
        – Lois

        Reply
  15. AvatarAnne

    November 23, 2017 at 8:23 pm

    Kim- these were amazing. Thank you for the great recipe.

    Reply
    • KimKim

      November 24, 2017 at 5:53 am

      Yay! I’m happy you like them, Anne. They are one of favorites. Thanks for leaving a comment and rating the recipe. Have a wonderful weekend. -Kim

      Reply
  16. AvatarJulie

    November 19, 2017 at 11:58 pm

    Hi Kim! I’m so excited to try these…..I’ve reviewed a zillion recipes and this seems to be most in line with the texure/flavor I’m looking for. Question for you- do you have any experience with this crust using coconut flour instead of the ground up shredded coconut? I assume you wrote it this way to make sure the texture is “shortbready” but just wondering if coconut flour would produce a good result. I don’t have a coffee grinder so I may need to use my little hand blender thing instead. Appreciate any feedback!

    Reply
    • KimKim

      November 20, 2017 at 4:33 am

      Hi Julie. I have not tried this recipe with coconut flour, yet. Yes, the shredded coconut gave it the right texture and also helped lower carbs a bit. The coffee grinder gets the coconut almost powdery. So that is the texture to go for – very fine. I hope you enjoy the recipe. – Kim

      Reply
  17. AvatarSusan

    November 18, 2017 at 2:39 pm

    Can I substitute plant protein powder for the whey protein powder? If so 1:1?
    Thanks

    Reply
    • KimKim

      November 18, 2017 at 4:01 pm

      I’ve never used plant protein so I don’t really know. It would be a straight sub. -Kim

      Reply
  18. AvatarBeth

    November 13, 2017 at 11:06 am

    I cant wait tomaje this but i dont like coconut flavor . Is there any substitute for this?

    Reply
    • KimKim

      November 13, 2017 at 1:12 pm

      Well, the coconut gives it a really good texture. You could use all almond flour but then it would have a totally different texture. -Kim

      Reply
  19. AvatarSarah

    October 7, 2017 at 3:29 am

    Where do you shop at to get most of your ingredients from, I just started to lower my carbs and your blog is going to help me stick to it as long as I can get the ingredients. Do you have a list that is like a must haves in your pantry? I like how in this recipe you name what brands you use. When your just starting off it helps a lot! Thank you so much for all the hard work you have put in to this, I have recommended your blog to everyone I know.

    Reply
    • KimKim

      October 7, 2017 at 9:58 am

      Hi Sarah, welcome to the site and to a lower carb lifestyle. I should put together a list of must-haves. I can find most things at my local health food store and even grocery store, however, I also purchase a lot on line through Amazon. So here are a few things I think a low carb baker should have starting out. Almond flour and coconut flour. I like to add whey protein powder to my baked goods because I think it achieves an even better result but it is not required. I also use xanthan gum to help hold batters together (also not required, but helps achieve a better result. Both products last for a year or more, so there is an initial expense, but they last forever. I have had the same bag of xanthan gum for two years and I test recipes quite a bit.

      Sweeteners are more personal depending on taste. Most low carbers use Sukrin brand sweeteners (found at Sukrin.com) or Swerve (found on Amazon). Both are erythritol based sweeteners that measure cup for cup for sugar. I also like stevia glycerite to bump up sweetness because I use less of the erythritol in my recipes. Erythritol has a cooling effect if used in too high a quantity which is great for gum but not for cake. You can also buy generic erythritol on Amazon and augment sweetness with stevia glycerite.

      Those are the basics for now. Any other is just extra for specialty use, like the fiber syrups. I wish you luck on finding recipes that appeal to your new lifestyle. Have a great weekend. -Kim

      Reply
  20. AvatarLeslie

    May 13, 2017 at 8:52 am

    Hi These look lovely. I wondered if I can use xantham gum instead of the protein powder?
    and if so how much do I use?

    Reply
    • KimKim

      May 14, 2017 at 9:27 am

      Hi Leslie. I am so sorry I didn’t get back to you earlier. I’ve spent the weekend with my kids. You can’t sub xanthan gum for the protein powder – they are completely different and do different things. First, let me tell you what they do before I try to offer subs. Protein powder adds a nice bread-like quality to baked goods. It helps lighten them up and provides just a little structure to them. I find that baked goods are more dense (like rocks) without it. In this particular recipe it helps provide a more cookie-like texture. Xanthan gum absorbs moisture, producing a thickening effect. It also becomes a little gummy, which binds ingredients together and can also make things more moist – if there is enough liquid in the recipe. If over used it can make things sticky and hard as a rock as it tries to absorb all of the moisture.

      For this recipe, I would try using maybe 3-4 tablespoons of coconut flour and see how it goes. I have not tested the recipe with it so I don’t know what the resulting texture would be. The bars are very good. I hope you like them. -Kim

      Reply
  21. AvatarJenny

    December 21, 2016 at 7:03 am

    I don’t have any Brandy, should I go get some or will it work without it?

    Reply
    • KimKim

      December 21, 2016 at 8:57 am

      It will work without Jenny. It’s just traditional. You can also use an extract like almond, raspberry or hazelnut to taste. -Kim

      Reply
  22. AvatarCharlie

    December 3, 2016 at 4:53 am

    Can you give a little direction to tasting the pecans? How long ? At 350? And what kind of whey powder do you recommend? Vanilla? Plain? My Sukrun products are all ordered and I can’t wait to make this for Christmas! Thank you !!!

    Reply
    • KimKim

      December 3, 2016 at 8:19 am

      Sure Charlie. Toast the pecans at 350 for 8-12 minutes, stirring at about the 6 minute mark. You’ll have to watch them because they can burn easily. Actually, vanilla whey protein powder tastes great in desserts, but not everyone has that so I just specify regular. Use what you want. I’m posting a candy recipe on Monday that uses a Sukrin caramel sauce of different ingredient proportions. My family has been fighting over the last few, so there will be another recipe to use the Sukrin ingredients as well as the granola recipes on the site. Thanks for your questions and enjoy the recipe. Have a great weekend. -Kim

      Reply
  23. AvatarLeah

    November 26, 2016 at 9:50 am

    Can’t wait to try these!

    Reply
  24. AvatarChelsey

    November 20, 2016 at 11:26 am

    If I was to make these and freeze them then reheat in oven before serving how do you think they would do?

    Reply
    • KimKim

      November 20, 2016 at 12:48 pm

      That’s a great question Chelsey. I would probably thaw in the fridge and then leave it on the counter to come to room temperature. If you put it in a low oven make sure to check it frequently. Have a great holiday.

      Reply
  25. AvatarTim

    November 19, 2016 at 5:18 am

    This is the best substitute for pecan pie I have found. I tried 4 recipes. The others came out dry and the pecans got soggy. This recipe came out gooey and sweet, and the pecans were crunchy. This was also the best crust I tried. The shredded coconut helps greatly with the texture and does not dry it out like coconut flour. I made it in a pie pan and it worked great. I also used VitaFiber syrup and Swerve confectioner’s sweetener instead of Sukrin because they were cheaper on Amazon, and they seemed to work fine. I did not have any brandy, so I substituted 1 tablespoon molasses, which adds 15 grams carbs to the entire pie. Will try with brandy next time. Thank you for the recipe – my Thanksgiving dinner will be complete now!

    Reply
    • KimKim

      November 19, 2016 at 8:33 am

      Tim, I’m thrilled you like the recipe. It’s one of our favorites. If you are in the US, buy Sukrin products from Sukrin USA, not Amazon. The woman who started the distribution company, Pernille, is so nice! I like the products very much. But, since you have the VitaFiber syrup, it will work in any of the recipes in which I use the Sukrin fiber syrup. Let me warn you though, it has a lot of total fiber, so use it sparingly. Over using the product will bump you out of ketosis (if you are eating that low) because of the fiber content. The molasses was a perfect addition for that brown sugar taste. Awesome! Thanks for taking the time to let me know how you like the recipe and for sharing your subs with me. Enjoy! -Kim

      Reply
      • AvatarTim

        November 22, 2016 at 6:14 am

        Thanks, I’ll check out the Sukrin website. The Gold syrup looks good. Definitely just using it for this special treat. I’m excited to try more of your recipes!

        Reply
        • KimKim

          November 22, 2016 at 6:17 am

          Thanks, Tim! Have a great week. -Kim

          Reply
  26. AvatarChrys

    November 4, 2016 at 1:09 am

    These are in the oven right now! Had to make a half portion because I didn’t have enough pecans. I made a few subs/alterations. I didn’t have brandy so I used captain Morgan rum. But only a little bit. I used caramel flavoured stevia and added some maple essence. OMG… the sauce was to die for. Can’t wait for these babies to come out of the oven. Your site has made me excited about going back to LCHF/Keto. Thanks!!

    Reply
    • KimKim

      November 4, 2016 at 6:40 am

      Hello Chrys. So glad the recipe turned out with the subs. I hope you enjoy the bars. LCHF/Keto can be exciting when you find recipes you like. Thanks for the kind words. Have a great weekend! -Kim

      Reply
  27. AvatarBill

    November 3, 2016 at 12:30 pm

    In the recipe you say, Sukrin Gold, powdered. As you know, it comes granular. Do I have to put it in a grinder and powder it? If so, is the 1/4 cup before or after it’s ground?

    Reply
    • KimKim

      November 3, 2016 at 1:55 pm

      Hi Bill, great question. Measure the Sukrin Gold and then powder it in a coffee grinder. Enjoy the recipe. -Kim

      Reply
      • AvatarBill

        November 4, 2016 at 11:22 am

        Thanks, Kim! Will definitely try these out.

        Reply
        • KimKim

          November 4, 2016 at 11:44 am

          Enjoy! -Kim

          Reply
          • AvatarBill

            November 14, 2016 at 6:14 pm

            I finally made these. They’re amazing! Thanks for the great recipe!

          • KimKim

            November 14, 2016 at 6:24 pm

            Super! So glad you did and that you enjoyed them, Bill. Thanks for commenting and letting me know. Have a great week. -Kim

  28. AvatarJenna

    October 25, 2016 at 6:48 pm

    These are so good it’s just wrong. I can hardly believe they are low-carb. I made the recipe using only half a batch of the crust (I don’t like thick crusts) and it was plenty thick for me in the 9×9. I am already dreaming of making this different ways. crush the nuts more, add extra caramel, etc. I will be making this again and again. The caramel sauce itself is amazing. I’d also love to try it with no crust and just make caramel pecan candies. So many possibilities!

    Reply
    • KimKim

      October 25, 2016 at 8:43 pm

      Jenna! You’ve made my night. I’m so glad you liked the recipe. The candy sounds like a great idea. So silly that I haven’t tried it yet. Have a great week. -Kim

      Reply
  29. AvatarLori Meislin foster

    March 7, 2016 at 11:59 am

    Making this now! I absolutely love the way the Sukrin gold syrup and brown “sugar” work. So worth the price! Pecan pie is my all time favorite and these look amazing! Not many sukrin recipes out there yet. I really got to say every experiment that I’ve done with that product has been an A+.Thanks for sharing. You are one of the top 3 low carb bloggers that the recipes come out great!

    Reply
    • KimKim

      March 7, 2016 at 12:40 pm

      Lori, what a fabulous compliment! Thank you so much. I like the Sukrin products, too. I think there are a few unique enough that they should be in a well stocked low carb pantry. Thanks for the comment and again for the nice compliment. Have a great week! -Kim

      Reply
      • AvatarLori Meislin foster

        March 10, 2016 at 2:57 am

        It came out great! Definitely worth making again at some point! I used unflavored whey protein as it is easier for me than to have a bunch of different flavors. I added a bit more vanilla extract I’m with the butter! Thanks so much!

        Reply
        • KimKim

          March 10, 2016 at 6:18 am

          Lori, Thanks from coming over from facebook to leave your comment. I’m so glad they came out great. I honestly use what ever whey protein power I have at the moment, too. I love vanilla! Thanks again for your comment. You’re the best. Have a great week/weekend. -Kim

          Reply
          • AvatarJoan

            October 7, 2016 at 4:10 pm

            Hi. I am excited about this recipe. However, I have a question. Is there a substitute for the whey powder? It’s not something I have in my pantry or purchse.

          • KimKim

            October 7, 2016 at 5:59 pm

            Hi Joan, you can leave it out, but the base won’t have that “cookie-like” texture. It will still be awesome, though. If you aren’t allergic to whey protein isolate, it may be a good purchase for the future. It is used in a lot of baked goods on other sites as it really helps improve the texture of things. My 3 pound container lasts for a year. It’s not an essential, but it is becoming a more common ingredient. Thanks for your question. Enjoy the recipe and have a great weekend! -Kim

  30. AvatarNatalie Kop

    March 3, 2016 at 6:13 am

    These are Wonderful!!!! My Husband even loved them and he is a hard one to please when it comes to low carb anything .especially using sugar replacements. Thank you THANK YOU!!!!

    Reply
    • KimKim

      March 3, 2016 at 9:17 am

      Natalie, I’m so glad you guys enjoyed the recipe. Thanks so much for coming over from Facebook to leave such a nice comment! I appreciate that. Enjoy your day. -Kim

      Reply
  31. AvatarJo

    March 1, 2016 at 1:35 am

    These look great! Is there any alternative for the syrup? I can’t get sugar free syrup in South Africa

    Reply
    • KimKim

      March 1, 2016 at 8:10 am

      Hi Jo. Wow! I’m excited to hear that I have a reader from South Africa! Thank you so much for saying “Hi” and leaving a comment. The fiber syrup is integral to the texture of these bars. If you google fiber syrup do you come up with any other brands? If you can find one, use some maple flavoring at the end of cooking to simulate that brown sugar flavor. If you simply can’t find another fiber syrup, then there are other recipes for low carb pecan bars on the internet. I think Carolyn from AllDayIDreamAboutFood has one. It’s not gooey, but she seems to be the dessert maven around these low carb parts! Thanks for your question and have a nice day. -Kim

      Reply
      • AvatarJo

        March 3, 2016 at 7:56 am

        No luck with any fiber syrup, but I’ll try and get maple flavouring or try your other suggestions. Low carb high fat eating is quite popular in South Africa thanks to Prof. Tim Noakes and his promotion of the Banting diet. Although he is getting a lot of push back from some people in the health industry here!

        Reply
        • KimKim

          March 3, 2016 at 9:29 am

          Jo, rats! Can you get sugar-free pancake syrup? I have seen recipes for pecan pie using sugar-free pancake syrup. The recipes sub the sugar-free syrup 1:1 for corn syrup. Then you could use your favorite sweetener to replace any sugar in the recipe. I haven’t tried any of those particular recipes, so I don’t know how they work. Here is a link for a recipe: http://www.food.com/recipe/low-carb-pecan-pie-119953#ixzz1JSARRpry I have heard of Dr. Tim Noakes and of course Banting, but I embarrassingly admit that I don’t know much about the Banting Diet except that it was one of the original low carb diets. After being so stringent with their low fat and low calorie rhetoric, the U.S. government is slowly changing their message. Although there are no messages to reduce carbs, we are seeing articles in periodicals and advertisements on television asking people to reduce their sugar intake. Sadly, I see a new diabetes medication advertised on t.v. every several months. Have a good day, Jo. Sincerely, Kim

          Reply
  32. AvatarMarlaena

    December 25, 2015 at 8:33 pm

    I made these as our Christmas Eve dessert and they are absolutely fabulous!

    Reply
    • AvatarKim

      December 25, 2015 at 9:37 pm

      Marlaena, I am so glad you enjoyed them! Happy Holidays! -Kim

      Reply
  33. AvatarTresa

    December 14, 2015 at 8:01 pm

    I can’t believe I won the giveaway. I wanted to try Surkin products but couldnt afford it. I excited to try them with this recipie. I really enjoy this website and adding the recipes to my collection
    Thank you so much.

    Reply
    • AvatarKim

      December 14, 2015 at 9:49 pm

      Yay! Congratulations! I am so happy for you. Did you get my email? If not, send me one at momcanihavethat@gmail.com so I can get your contact info! -Kim

      Reply
  34. AvatarMorgan Meyer

    December 13, 2015 at 10:21 am

    I just made these! Heavenly and perfect for the holidays. I used an 8×8 silicone pan (still with the parchment paper over the sides) and it popped right out beautifully. Since the pan was smaller I cut my pieces more into fudge size squares for a party and it was PERFECT! I keep them chilled and enjoy a little piece of heaven when that pesky sweet tooth pops up. Will be making these bad boys again!

    Reply
    • AvatarKim

      December 13, 2015 at 12:05 pm

      Yay! I’m so glad you tried them and liked them, Morgan! What a great idea to cut them into smaller “fudge sized” pieces – it is a rich dessert. Have a wonderful Holiday! -Kim

      Reply
  35. AvatarDimitrea S.

    December 8, 2015 at 6:53 pm

    This looks sooooooo good. I’m a Southern Belle Sucker for Caramel and Pecans!!!!! I licked my laptop screen reading this post! #sorrynotsorry

    Reply
    • AvatarKim

      December 9, 2015 at 8:28 am

      Thanks, Dimitrea! Be careful not to get any actual drool in the keyboard, I hear it’s not good for the computer! Have a great day! -Kim

      Reply
  36. AvatarTerry Sz

    December 7, 2015 at 1:00 pm

    Would love to win this so I can make this recipe. It looks amazing. Haven’t tried any of the Sukrin products yet.

    Reply
    • AvatarKim

      December 7, 2015 at 2:19 pm

      Good luck to you Terry! If you will be investing in the product in the future, may I suggest the Sukrin Gold (brown sugar replacement)? If you want to make some fancier things like the caramel sauce I have featured in this recipe, then add the Sukrin Fiber Syrup Gold to your list as well. I use only small amounts at a time in my recipes, so they last a long time for me. Thanks for the comment and have a nice week!

      Reply
  37. AvatarJill

    December 2, 2015 at 2:21 pm

    These look soooo good… I can’t wait to try them!

    Reply
    • AvatarKim

      December 2, 2015 at 3:04 pm

      Oh, they ARE Jill. My family loved them. I hope you do too. Have a nice week! -Kim

      Reply

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