I turned classic pecan pie into these Low Carb Chocolate Pecan Pie Bars, with a gooey caramel filling, toasty pecans, and sugar free chocolate chips at just 4g total carbs per square.
Every bite starts with a buttery crust that holds together, then hits you with a rich, chewy center and little pockets of melted chocolate tucked between the pecans.
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Jump To:
- Why these low carb chocolate pecan bars work
- Ingredients for Low Carb Chocolate Pecan Pie Bars
- Step by step instructions
- How to make low carb chocolate pecan pie bars?
- Tip for the best sugar free pecan pie bars
- Recipe Variations
- Macros and Nutrition
- How to store pecan pie bars
- Frequently Asked Questions
- More low carb snack recipes
- Recipe Card
As a Type 2 diabetic with a background in natural nutrition, I test every dessert in my own kitchen until it tastes like the real thing, and these sugar free pecan pie bars went through a few rounds to get that classic gooey texture right.
If you love bar desserts, try my Low Carb Gingerbread Cheesecake Bars or Low Carb Pumpkin Spice Cheesecake Bars, and for more holiday baking, my Chewy Ginger Molasses Cookies and Low Carb Pistachio Snowball Cookies are always on my cookie tray.
Why these low carb chocolate pecan bars work
- All the pecan pie flavor at 4g total carbs: you get the gooey, caramel-like filling pecan pie is known for, without the corn syrup and sugar that usually come with it
- No added sugar: the filling is sweetened with brown sweetener and finished with sugar free chocolate chips, so these diabetic friendly pecan pie bars fit right into a low carb holiday spread
- Easier than a whole pie: no rolling dough, no crimping edges, and no soggy bottom; you press the crust into the pan and pour the filling right over it
- Made for sharing: one 8x8 pan gives you 16 squares, so these low carb pecan bars are perfect for Thanksgiving, potlucks, and cookie swaps
- Crowd pleaser: the chocolate makes them feel like a bakery treat, so nobody at the table guesses they're sugar free
Ingredients for Low Carb Chocolate Pecan Pie Bars
Almond Flour Crust Ingredients for Low Carb Pecan Pie Bars
- Almond flour: forms a tender, shortbread-style crust that's sturdy enough to hold the gooey filling, and it keeps these almond flour pecan pie bars wheat free
- Powdered sweetener: blends smoothly into the crust without leaving a gritty texture
- Butter: shows up in both layers; in the crust it adds richness, and in the filling it simmers with the sweetener to build that deep caramel flavor
- Salt: just a pinch in the crust to balance the sweetness
Sugar Free Chocolate Pecan Pie Filling Ingredients
- Brown sweetener: acts as a brown sugar substitute and is the backbone of the filling, giving it a darker color and molasses-like taste
- Heavy whipping cream: smooths out the caramel and makes the filling silky instead of sticky
- Egg: binds the filling so it sets up in the oven and slices cleanly
- Vanilla and maple extract: the maple is the secret here; it gives that classic pecan pie flavor without any corn syrup
- Chopped pecans: chopping them means you get pecans in every bite and the bars cut neatly
- Sugar free chocolate chips: melt into soft pockets throughout the filling for a chocolate chip pecan pie bar twist
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make low carb chocolate pecan pie bars?
- Step 1: Bake the crust.
- Step 2: Cook the caramel.
STEP 1: Bake the crust: press the almond flour crust into a parchment-lined pan and bake it until the edges turn lightly golden
STEP 2: Cook the caramel: simmer the butter and brown sweetener until it darkens, then whisk in the cream and extracts
- Step 3: Add the egg, pecans and chocolate chips.
- Step 4: Spread and bake.
STEP 3: Cool, then add the egg: let the caramel cool completely before whisking in the egg, then stir in the pecans and chocolate chips
STEP 4: Spread and bake: spread the filling over the crust, bake until it's bubbly and set, cool, then cut into squares
Let the caramel cool completely before you add the egg. If it's still warm, the egg can start to cook and leave little scrambled bits in your filling. Give it a whisk every few minutes while it cools so it stays smooth and doesn't separate.
Tip for the best sugar free pecan pie bars
- Leave a parchment overhang: let the paper hang over two sides of the pan so you can lift the whole slab out in one piece once it's cooled
- Press the crust firmly: use the bottom of a measuring cup to pack it evenly into the corners, which keeps the crust from crumbling when you cut it
- Simmer the full 2 minutes: this is where the caramel color and flavor develop, so don't rush it
- Don't overbake: pull the bars when the filling is bubbly and set; it keeps firming up as it cools in the pan
- Chill before slicing: for clean, sharp squares, refrigerate the cooled bars for about an hour and wipe your knife between cuts
Recipe Variations
- Classic version: skip the chocolate chips for traditional low carb pecan pie bars
- Walnut swap: use chopped walnuts in place of some or all of the pecans
- Warm spice: add a pinch of cinnamon to the filling for an extra holiday flavor
- Chocolate drizzle: melt a few extra sugar free chocolate chips and drizzle them over the cooled bars
- Unsalted butter: if that's what you have, use it and add an extra pinch of salt to the crust and filling
Macros and Nutrition
Each square of these low carb pecan pie bars comes in at 4g total carbs and 244 calories, based on 16 servings per 8x8 pan.
| Calories | 244 |
| Fat | 23g |
| Total Carbs | 4g |
| Fiber | 3g |
| Sugar | 1g |
| Protein | 4g |
How to store pecan pie bars
- Store covered in the fridge for up to 5 days
- Freeze individually wrapped squares for up to 3 months, then thaw in the fridge overnight
- The filling firms up when chilled, so let a square sit at room temperature for 10 minutes if you like it softer and gooier
- Separate layers with parchment so the chocolate chips don't stick to the bars above them
Frequently Asked Questions
Yes. They're actually easier to cut the next day, so they're a great make-ahead dessert for Thanksgiving. Bake them a day or two early and keep them covered in the fridge.
The crust is made with almond flour and has no wheat. Check the label on your sugar free chocolate chips and extracts if you need them to be fully gluten free.
It usually needs a few more minutes in the oven, or it hasn't cooled long enough. The filling sets as it cools, so let it rest in the pan completely before cutting.
You can, but the maple extract is what gives the filling its classic pecan pie taste. Without it, the bars lean more toward plain caramel.
Recipe Card
Low Carb Chocolate Pecan Pie Bars
RECIPE VIDEO
Ingredients
Pie Crust
- 1.5 cups almond flour
- 2 tablespoon powdered sweetener
- ¼ cup softened salted butter
- ¼ teaspoon salt
Pecan Pie Filling
- ½ cup salted butter
- ¾ cup brown sweetener
- 1 teaspoon vanilla extract
- ¼ teaspoon maple extract optional
- 1 tablespoon Heavy Whipping Cream 35%
- 1 large egg
- 1.5 cups chopped pecans
- ½ cup sugar free chocolate chips
Instructions
- Preheat the oven to 325°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to lift the bars out later.
- In a bowl, combine the almond flour, powdered sweetener, softened butter, and salt until it forms a crumbly dough.
- Press the crust evenly into the bottom of the lined pan.
- Bake for 10 to 12 minutes, until the edges are slightly golden. Set aside to cool. Leave the oven on at 325°F.
- In a saucepan over medium-low heat, melt the butter with the brown sweetener, whisking to combine.
- Let it simmer for 2 minutes, whisking, until the mixture turns darker.
- Remove from the heat and whisk in the heavy cream, vanilla extract, and maple extract.
- Let the mixture cool completely, whisking occasionally.
- Once cool, whisk in the egg until well combined.
- Add the chopped pecans and sugar free chocolate chips, and stir to coat and distribute evenly.
- Pour the filling over the cooled crust and spread it out evenly.
- Bake for 20 minutes, until bubbly and set.
- Let the bars cool completely in the pan.
- Use the parchment overhang to lift the bars out, chill in the fridge for 1 hour and then cut into 16 squares, and enjoy.
Notes
- Brown sweetener brands vary in how dark they get when simmered, so go by color and the 2 minute timing rather than waiting for a deep brown
- For neat squares, chill the bars before cutting and use a sharp knife
- Room temperature bars are softer and gooier; chilled bars are firmer and chewier
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
These taste like the pecan pie I grew up with, plus chocolate, and they’re gone from my fridge in two days.