These are the easiest and most delicious Maple Pecan Pie Bars ever! With only using 1 bowl, you can have Maple Pecan Pie that can be eaten with your hands! Make them ahead of time as they keep well in the freezer. Perfect for the upcoming holidays!
I absolutely love these bars!
Why do you ask?
These bars were easy to make and the combination of a crunchy base with a maple pecan pie gooey top layer is the perfect texture and flavour combination.
Where did Pecan Pie originate?
Pecan pie is an American creation. Pecans are native to North America; the nuts were propagated by Native Americans as far north as Illinois and the southern part of Iowa. Pecan trees grew along the Mississippi River. Commercial growers eventually brought the tree to Georgia which has now become the number one pecan producer in the USA. The name of the nut itself is derived from the French word pacane, which is taken from the Algonquian word for “nut.” That's believed to be the reason that some think that the French invented the recipe.
How did Pecan Pie grow in popularity?
Although there are a couple of recipes out of some old Texan cookbooks that have something similar to what we know today as Pecan Pie, it wasn't until Karo syrup was invented that Pecan Pie gained in popularity. The company created a Pecan Pie recipe that called for 1 cup of Karo syrup and posted it on the actual Karo bottle. Since pecans are harvested in the fall, the Pecan Pie quickly became a Thanksgiving tradition for all American families.
Why I created a recipe without corn syrup
I think we all know how bad corn syrup is for our health. High in fructose, corn syrup has been linked to diabetes, heart disease and fatty liver disease. Since I want my readers to live long and healthy lives, corn syrup was the first ingredient that needed to be eliminated from my "healthified" Maple Pecan Pie Bar recipe.
How to make Maple Pecan Pie Bars
- Create a crust by combining butter, almond flour and sugar. Press the mixture in a baking pan and bake for 15 minutes.
- While crust is baking, combine all the filling ingredients (you can absolutely use the same bowl!) and beat on high for 1 minute. Add in the xanthum gum, 1 teaspoon at a time until the mixture begins to thicken.
- Pour the filling over the crust and bake for an additional 20 minutes.
- Let the bars cool completely and then place them in the fridge to harden before slicing them into bars.
How can you store Maple Pecan Pie Bars
These bars can easily be made weeks ahead of time and stored in the freezer. Let the bars come to room temperature or heat them slightly before serving. These bars can also be stored in the fridge in an airtight container for 5 days.
What specific ingredients did I use for my Maple Pecan Pie Bars?
- Bob Mill's Fine Ground Almond Flour
- Lakanto Maple Syrup
- Anthony's Erythritol
- Lakanto Monkfruit Golden Sweetener
What substitutions can you use?
Although I have not made this recipe any other way (why would I when it is absolutely perfect!:), I think the following substitutions would work.
Almond flour - Substitute for equal parts AP flour. You could try using coconut flour but reduce the amount of flour in half and add additional liquid (ie. water) if the mixture seems too dry
Lakanto Maple Syrup - Use any type of maple syrup
Erythritol - replace with regular white sugar
Lakanto Monkfruit Golden Sweetener - replace with equal parts brown sugar
If you like this bar recipe, you may also like the following:
- Chocolate Covered Peanut Brittle Bars (Keto, Gluten-Free)
- Cappuccino Swirl Bars (Keto, Low Carb)
- Red Velvet Cake Bars (Gluten-Free, Low Carb, Dairy-Free)
- No-Bake Carrot Cake Bars (Keto, Gluten-Free)
Maple Pecan Pie Bars (Gluten-Free, Keto)
With only using 1 bowl, you can have Maple Pecan Pie that can be eaten with your hands! Make them ahead of time as they keep well in the freezer. Keto and gluten-free, these maple pecan pie bars are absolutely delicious!
- Total Time: 40 minutes
- Yield: 20 bars 1x
Ingredients
For the Crust:
- ½ cup butter, softened
- 1 ¼ cup almond flour
- ¼ cup flaxmeal
- ⅓ cup sugar (I used Erythritol)
For the Maple Pecan Pie Filling:
- 1 ⅓ cup maple syrup (I used Lakanto Golden Syrup)
- 4 eggs
- ¼ cup brown sugar (I used Lakanto Brown Sugar)
- 1 tbsp vanilla extract (or 2 tbsp imitation vanilla)
- ½ cup almond flour
- 1 tsp salt
- 3 tsp xanthum gum
- 1 ¼ cup chopped pecan
Instructions
- Preheat oven to 350 degrees F. Grease a 14" x 6" rectangular pan well. Set the pan aside.
- For the crust, beat the sugar and butter until incorporated (about 2 minutes). Next add in remaining ingredients and beat for an additional 1 minute. Press crust mixture into baking pan and bake for 10-15 minutes or until crust is beginning to brown.
- Using the same bowl, add in the maple syrup, brown sugar, eggs and vanilla. Beat on high for 2 minutes. Add in flour and salt and beat for an additional 1 minute.
- Add in 1 teaspoon of xanthum gum at a time, beating on high for 30 seconds before adding an additional xanthum. One all xanthum has been added, beat for 1 additional minute.
- Stir the pecan pieces into the mixture and pour the mixture over the crust. Place bars in the oven for 20 minutes or until the center is set but still jiggles slightly.
- Allow to cool completely before cutting.
Notes
- You can also use a 9 x 9 dish or a 9 x 13 baking dish. If you use a 9 x 9, increase the baking time by 5 minutes. If you use a 9 x 13 baking dish, decrease the baking time by 5 minutes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Keto, Low Carb, Gluten Free
Nutrition
- Serving Size: 1 bar
- Calories: 160
- Fat: 15.1 g
- Carbohydrates: 2.9 g
- Fiber: 1.6 g
- Protein: 4.3 g
Linda says
These are delicious - winter, spring, summer, or fall!