I am such a sucker for desserts and I am so glad I don’t have to give up my sweet tooth with keto. One of my favourite keto desserts is this Keto Chocolate Pecan Pie Bars. Every time I make them I wonder to myself how something so damn good can be healthy!
I’ve made these bars several times over the past couple of years and have used xylitol as well as erythritol. The first time I made the recipe it came out way to sweet and so I’ve reduced the sweetener to only a 1/3 cup where the original recipe calls for 2/3s. I also prefer making it with erythritol instead of xylitol.
The maple syrup sweetener is also optional and you can honestly just leave it out as it doesn’t make such a big difference in my opinion. I have a bottle of this Sweetleaf Maple Syrup in the house and love using it on the Cream Cheese Pancakes and 90 Second Bread if we do it french toast style.
Be careful not to overcook the bars. They should still be slightly giggly in the middle when you take them out of the oven. As they cool it will set properly.
- 1 1/4 cup Almond Flour
- 1/4 cup Erythritol
- 1/3 cup Butter – Salted Chilled cut into small pieces
- 1/4 tsp Salt optional if you are using unsalted butter
- 1/2 cup Butter – Salted
- 1/3 cup Erythritol
- 1 tbsp Maple Syrup optional
- 1.5 tsp Vanilla extract
- 1/2 cup Heavy Cream
- 2 large Free range eggs
- 1/4 tsp Salt
- 1 cup Pecan Nuts chopped
- 60 grams Lindt 85% Dark Chocolate chopped
- Preheat the oven to 175 Degrees Celsius.
- In a food processor, combine the almond flour, sweetener, and salt. Pulse a few times to combine. Scatter the butter pieces over top and pulse until mixture resembles coarse crumbs.
- Press into the bottom of a 9×9 inch pan and bake 12 minutes or until the edges are just turning golden.
- In a medium saucepan over low heat, melt the butter. Stir in the powdered sweetener and mapel syrup and whisk until well combined. Remove from heat.
- Whisk in the vanilla extract and cream. Add the eggs and salt and whisk until fully incorporated.
- Scatter the pecans and chopped chocolate over the crust and pour the filling overtop. Bake 20 to 25 minutes, until the filling is mostly set (if you want them gooey, make sure the middle still has a little jiggle to it when the pan is shaken).
- Remove and let cool at least 30 minutes before cutting into bars.