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:
- Preheat oven to 350°F (175°C). Line an 8x8 inch square pan with parchment paper.
- 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.
- 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.
- Pour the pecan topping evenly over the warm crust. Return to oven and bake for 10 minutes.
- 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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