Description

A delicious, low-carb Keto Pecan Square Recipe that offers the nostalgic comfort of traditional pecan pie without the sugar spike. This easy-to-make, sugar-free dessert features a buttery almond flour crust and a rich, nutty, and sweet pecan filling, perfect for a healthy lifestyle.

Ingredients

Scale

1 ½ cups Almond Flour
¼ cup Erythritol (granulated)
½ cup Melted Butter
½ tsp Vanilla Extract
1 ½ cups Pecan Halves
¾ cup Erythritol (powdered)
½ cup Melted Butter
2 large Eggs
1 tsp Vanilla Extract
2 tbsp Sugar-free Maple Syrup (optional)
Pinch of Salt

Instructions

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides
In a medium bowl, combine almond flour, granulated erythritol, ½ cup melted butter, and ½ tsp vanilla extract. Mix until crumbs form and it resembles wet sand
Press the mixture firmly into the bottom of the prepared pan. Bake for 10-12 minutes, or until lightly golde
Remove from oven and let cool slightly while you prepare the filling
In another bowl, whisk together powdered erythritol, ½ cup melted butter, eggs, 1 tsp vanilla extract, sugar-free maple syrup (if using), and salt until well combined
Stir in the pecan halves
Pour the pecan filling evenly over the partially baked crust
Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and golden brown and the center is no longer jiggly
Allow the low-carb pecan squares to cool completely on a wire rack before slicing

Notes

For the best results, press the crust mixture firmly into the pan to prevent crumbling. Don’t overbake the crust; a light golden color is sufficient.

It is crucial to allow the squares to cool completely before cutting for clean slices. Chilling them in the fridge for an hour after cooling can ensure even cleaner cuts.

This recipe is wonderfully adaptable: try other nut flours for the crust, mix in walnuts or macadamia nuts with pecans, adjust sweetener to taste (allulose or stevia work well), or add a sprinkle of cinnamon, nutmeg, or bourbon extract to the filling for extra flavor.

Store leftover squares in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze individual squares wrapped tightly in plastic wrap for up to 3 months. Thaw at room temperature or warm gently in the microwave.

This recipe can be made a day or two in advance, as the flavors meld and taste even better the next day.

Serve with coffee, sugar-free whipped cream, keto-friendly vanilla ice cream, or herbal tea.

Prep Time: 15 mins
Cook Time: 37 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: ~280 kcal
Sugar: 0g
Sodium: 36mg
Fat: ~27g
Saturated Fat: 10g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: ~3g
Protein: ~5g
Cholesterol: 25mg

Keywords: Keto Pecan Squares, Low-Carb Pecan Bars, Sugar-Free Pecan Dessert, Pecan Pie, Gluten-Free, Easy Keto Desserts