Keto Pecan Praline Cookie Bars

These Keto Pecan Praline Cookie Bars are buttery, sweet, and packed with rich pecan flavor—without the sugar or carbs. They start with a tender almond flour shortbread crust and are topped with a gooey caramel-like pecan layer made with sugar-free sweetener and butter. This is the ultimate low-carb dessert for holiday spreads, family gatherings, or an indulgent treat with your afternoon coffee. They freeze well too!

Prep Time: 15 minutes

Bake Time: 25 minutes

Cool Time: 1 Hour

Total Time: ~1 hour 40 minutes 

Servings: 16 Bars

Ingredients

For the Crust:

• 2 cups blanched almond flour 
• 1/3 cup monk fruit blend
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted 

For the Pecan Praline Topping:

• 1/2 cup unsalted butter
• 1/2 cup brown sugar substitute
• 1/4 cup heavy cream 
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups chopped pecans (lightly toasted)

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8x8 inch square pan with parchment paper.
2. In a bowl, combine almond flour, granulated sweetener, and salt. Stir in melted butter until a dough forms. Press into the prepared pan. Bake for 12–15 minutes, or until golden.
3. In a saucepan over medium heat, melt the butter. Add brown sugar substitute and whisk until dissolved and bubbly (about 3–5 minutes). Stir in cream, vanilla, salt, and chopped pecans.
4. Pour the pecan topping evenly over the warm crust. Return to oven and bake for 10 minutes.
5. Cool completely before slicing. Chill in the fridge for cleaner cuts.

Serving Suggestions:

• Serve chilled or at room temperature with keto vanilla ice cream or a cup of black coffee.
• Top with a sprinkle of flaky sea salt for contrast if desired.

Tips:

• For a crispier crust: Prebake it a few minutes longer.
• Chill before cutting: Bars slice best after being refrigerated for at least 30–60 minutes.
• Storage: Store in an airtight container in the fridge up to 1 week or freeze up to 2 months.

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🖨️ Printable recipe/ Download PDF

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