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Keto Pecan Square Recipe: Buttery Almond Flour Bars for Low Carb Holidays

Close-up of a rich, gooey keto pecan square recipe slice on a white plate.
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Make these keto pecan squares using a buttery almond flour crust and a rich, gooey, sugar-free pecan topping. This recipe delivers the classic flavor of pecan pie in an easy bar format, perfect for low carb holiday desserts.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 1/2 cup granulated keto sweetener (erythritol or monk fruit blend)
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 1 large egg
  • 1 cup pecan halves, lightly toasted
  • 1/2 cup keto maple-flavored syrup or allulose syrup
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon xanthan gum (optional, for extra gooeyness)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the crust: In a medium bowl, whisk together the almond flour, keto sweetener, and salt.
  3. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  4. Add the egg to the crust mixture and mix until a soft dough forms. Press this dough evenly into the bottom of the prepared baking pan.
  5. Bake the crust for 10 minutes until lightly golden. Remove from the oven.
  6. Prepare the topping: In a small saucepan over medium-low heat, combine the keto syrup, 2 tablespoons melted butter, vanilla extract, and xanthan gum (if using). Stir constantly until the mixture is smooth and slightly thickened, about 3 minutes. Do not boil.
  7. Remove the syrup mixture from the heat and gently stir in the toasted pecan halves.
  8. Pour the pecan topping evenly over the warm, pre-baked crust. Spread the pecans gently to cover the surface.
  9. Return the pan to the oven and bake for 15 to 18 minutes, or until the topping is bubbly and set.
  10. Let the keto pecan squares cool completely in the pan on a wire rack. This step is important for clean slicing.
  11. Once fully cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 16 squares.

Notes

  • Toasting the pecans beforehand deepens their nutty flavor, which complements the buttery crust.
  • For the best texture, allow the bars to chill in the refrigerator for at least 1 hour after cooling to room temperature before slicing.
  • Store leftovers in an airtight container in the refrigerator for up to one week.

Nutrition

Find it online: https://cookerycommand.com/keto-pecan-square-recipe/