Name: Keto Pecan Chewy Bars
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup (113.5 g) butter; 1 1/4 cups (140 g) almond flour; 3/4 cup (74.25 g) pecan flour; 1/3 cup (66.67 g) brown sugar replacement; 1/3 cup (66.67 g) allulose sweetener (or erythritol); 1/4 cup (27 g) collagen protein powder; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 large egg; 1 large egg yolk; 3/4 teaspoon caramel extract (or vanilla); 3/4 cup (81.75 g) chopped pecans

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Keto Pecan Chewy Bars are the perfect dessert for low-carb lifestyles and pecan lovers alike. With their rich, buttery flavor, nutty crunch, and chewy texture, these blondie-style bars are everything you want in a treat—minus the sugar and carbs. Made with browned butter, almond and pecan flours, and a blend of keto-friendly sweeteners, they offer indulgence without compromise.

Why You’ll Love This Recipe

These bars are loaded with texture and flavor: the browned butter gives a deep, caramel-like richness, while chopped pecans add crunch to every bite. They’re soft, slightly gooey, and taste just like traditional blondies, but with only 1.5g net carbs per serving. Whether you’re following a keto diet or just trying to cut down on sugar, this easy recipe is a must-try. Great for meal prep, gatherings, or guilt-free snacking.

Keto Pecan Chewy Bars

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

butter
almond flour
pecan flour
brown sugar replacement (such as Swerve Brown)
allulose sweetener (or erythritol)
collagen protein powder
baking powder
salt
large egg
egg yolk
caramel extract (or vanilla extract)
chopped pecans

Directions

Brown the butter: In a medium skillet over medium heat, melt the butter. Stir frequently for 4–5 minutes until it turns deep amber and smells nutty. Remove from heat and allow to cool.
Preheat oven: Set oven to 300ºF (150ºC). Lightly grease a 9-inch square metal baking pan.
Mix dry ingredients: In a large bowl, whisk together the almond flour, pecan flour, brown sugar replacement, allulose, collagen powder, baking powder, and salt. Break up any clumps.
Combine wet and dry: Add the cooled browned butter, whole egg, egg yolk, and caramel extract to the dry mixture. Stir until a cohesive dough forms.
Add pecans: Fold in the chopped pecans until evenly distributed.
Bake: Press the dough into the prepared pan in an even layer. Bake for 12–18 minutes, or until the edges are golden and the center is just set. The bars will still be very soft.
Cool and slice: Allow to cool completely in the pan before slicing into 16 bars.

Servings and timing

Servings: 16 bars
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Chocolate chip version: Add sugar-free chocolate chips for a pecan-chocolate twist.
Nut-free option: Substitute additional almond flour for the pecan flour and skip the pecans (not fully nut-free but pecan-free).
Spice it up: Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
Extra chewy: Add a tablespoon of sugar-free syrup (like maple-flavored syrup) to enhance chewiness.
Dairy-free: Use ghee or a dairy-free butter alternative.

Storage/Reheating

Fridge: Store in an airtight container in the refrigerator for up to 1 week.

Freezer: Freeze in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge or at room temperature.

Reheat: Optional—warm briefly in the microwave (10–15 seconds) for a softer texture.

FAQs

What is pecan flour?

Pecan flour is a finely ground flour made from pecans. It adds rich, nutty flavor and moisture to baked goods. You can also make it at home by finely grinding pecans in a food processor.

Can I use only almond flour?

Yes, substitute the pecan flour with more almond flour, but the texture and flavor will be slightly different—less nutty and slightly drier.

Is collagen protein necessary?

Collagen helps improve chewiness and structure, but you can omit it if needed or replace it with unflavored protein powder.

What’s the best sweetener to use?

A combination of a brown sugar replacement and allulose (or erythritol) gives the best texture and flavor. You can use one or the other, but the mix gives a more balanced sweetness and chew.

Can I make these ahead of time?

Yes! These bars store well and are even better the next day after flavors meld and the texture firms up.

Can I double the recipe?

Yes, double all ingredients and bake in a 9×13-inch pan. Adjust baking time slightly—start checking at 18 minutes.

Are these bars very sweet?

They’re mildly sweet, perfect for keto palates. You can adjust the sweetness by adding or reducing the sweeteners slightly.

Can I use coconut flour instead?

No, coconut flour absorbs too much liquid and would require major adjustments. Stick with almond and/or pecan flour for best results.

Do I have to brown the butter?

Browning the butter adds a deep, nutty flavor, but you can use regular melted butter if you’re short on time.

Can I bake these in a glass pan?

Yes, but reduce the oven temperature by 25ºF and increase the baking time slightly to prevent over-browning.

Conclusion

Keto Pecan Chewy Bars are rich, buttery, and perfectly chewy with toasted pecans in every bite. They’re easy to make, low in carbs, and freezer-friendly—perfect for satisfying sweet cravings while sticking to your keto lifestyle. With warm flavors and a melt-in-your-mouth texture, they’re sure to become a favorite in your low-carb dessert rotation.