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.
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 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
[This recipe contains affiliate links.]
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.
- 2 cups (180 g) Honeyvile almond flour
- 1 cup (65 g) shredded coconut, (measured and powdered in a coffee grinder)
- 1/3 cup (25 g) whey protein powder (I like Isopure zero carb)
- 1/3 cup (45 g) Sukrin Icing Sugar (or Swerve Confectioners)
- 4 ounces salted butter
- 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.
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?
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
I don’t have any Brandy, should I go get some or will it work without it?
It will work without Jenny. It’s just traditional. You can also use an extract like almond, raspberry or hazelnut to taste. -Kim
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 !!!
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
Can’t wait to try these!
If I was to make these and freeze them then reheat in oven before serving how do you think they would do?
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.
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!
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
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!
Thanks, Tim! Have a great week. -Kim
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!!
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
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?
Hi Bill, great question. Measure the Sukrin Gold and then powder it in a coffee grinder. Enjoy the recipe. -Kim
Thanks, Kim! Will definitely try these out.
Enjoy! -Kim
I finally made these. They’re amazing! Thanks for the great recipe!
Super! So glad you did and that you enjoyed them, Bill. Thanks for commenting and letting me know. Have a great week. -Kim
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!
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
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!
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
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!
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
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.
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
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!!!!
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
These look great! Is there any alternative for the syrup? I can’t get sugar free syrup in South Africa
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
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!
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
I made these as our Christmas Eve dessert and they are absolutely fabulous!
Marlaena, I am so glad you enjoyed them! Happy Holidays! -Kim
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.
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
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!
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
This looks sooooooo good. I’m a Southern Belle Sucker for Caramel and Pecans!!!!! I licked my laptop screen reading this post! #sorrynotsorry
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
Would love to win this so I can make this recipe. It looks amazing. Haven’t tried any of the Sukrin products yet.
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!
These look soooo good… I can’t wait to try them!
Oh, they ARE Jill. My family loved them. I hope you do too. Have a nice week! -Kim