If there's one dessert that perfectly captures the cozy, festive feeling of the holidays, it's pecan pie. But let's be honest... traditional pecan pie is a sugar bomb that can leave you feeling sluggish and guilty afterward. That's why I'm excited to share these Low Carb Pecan Pie Bars, made with my go-to sugar alternative: Now Foods Organic 1:1 Monk Fruit Sweetener.
This version delivers everything you love about the classic; the nutty crunch, gooey filling, and buttery crust, but with a fraction of the carbs and no refined sugar. They're gluten-free, low glycemic, keto-friendly, and absolutely delicious year-round. Whether you're prepping for Thanksgiving, Christmas, or just need a sweet bite after lunch, these bars hit the spot.
If you're looking for more smart swaps and healthy desserts, check out our Dessert Meal Prep Collection for ideas that won't derail your goals.
Why You'll Love These Low Carb Pecan Pie Bars
🎄 Holiday-perfect, everyday-approved: Great for gatherings, gift boxes, or weekday treats.
🌰 Nutty and nutrient-rich: Pecans and almonds pack in heart-healthy fats and fiber.
🍯 Refined sugar-free: Sweetened with organic monk fruit and erythritol for stable energy.
🥥 Naturally gluten-free: Made with almond flour and coconut oil for a crumbly, flavorful crust.
📦 Meal prep friendly: Store well in the fridge or freezer for a quick grab-and-go snack.
Low Carb Pecan Pie Bars Ingredients:
For Shortbread Crust
- 1 ½ cups blanched almond flour
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 tablespoon NOW foods Organic 1:1 Monkfruit Sweetener
For Pecan Filling
- ¼ cup whole milk
- 2 tablespoon coconut oil
- 2 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract
- ½ teaspoon sea salt
- ¼ cup NOW Foods Organic 1:1 Monkfruit Sweetener
- 1 cup chopped raw pecans, toasted
For Serving, optional
- 2 cups blackberries
- ⅔ cup pomegranate seeds
Instructions
- Place 2 bars in 1 compartment of 8 light blue MPOF snack containers. Divide blackberries and pomegranate seeds between the remaining 8 compartments. Store in the refrigerator until enjoying.
- Preheat oven to 350ºF and line a 8x8 baking pan with parchment paper overlapping sides. In a medium mixing bowl, combine ingredients for shortbread crust and stir well until moistened. Pour into baking pan and press using the bottom of a glass or mug to form to the pan. Bake for 8 minutes. Cool crust at room temperature while preparing the filling
- For Filling: heat milk, coconut oil, butter, and NOW Foods Organic Monk Fruit Sweetener over medium heat in a saucepan until boiling, about 3-4 minutes stirring regularly.
- Turn heat off and stir in pecans, vanilla extract, maple extract, and sea salt. Cool mixture for 5 minutes.
- Pour pecan mixture over the crust evenly to completely cover crust. Bake for 15-20 minutes, until edges are bubbly and tops of pecans are lightly toasted. Remove pan from oven and cool at room temperature for 30 minutes. Transfer to refrigerator for 15-20 minutes longer to firm the filling before slicing into 16 bars.
How to Store Low Carb Pecan Pie Bars
In the fridge: Store in airtight containers for up to 7 days.
In the freezer: Freeze for up to 3 months. To prevent sticking, separate layers with parchment paper. Thaw overnight in the refrigerator or enjoy cold straight from the freezer for a chewy texture.
How to Reheat
While these bars are delicious cold, you can also warm them slightly in the microwave for 10-15 seconds for that just-baked flavor and a melty texture.
Ingredient Swaps and Add-Ons
- Add a sprinkle of sea salt: Enhances the sweetness and adds a gourmet finish.
- Nut swaps: Try walnuts or hazelnuts for a different flavor.
- Add chocolate: Drizzle sugar-free chocolate over the top for a dessert upgrade.
- Make it dairy-free: Use coconut oil or vegan butter instead of regular butter.
FAQs
Yes, but it won't be low carb. Monk fruit keeps the sweetness without affecting blood sugar levels.
You can substitute flax eggs (1 tablespoon ground flax + 3 tablespoon water per egg). The texture will be slightly denser but still delicious.
Absolutely. These bars freeze beautifully and can be made up to two weeks ahead of time.
Final Thoughts
Desserts like these Low Carb Pecan Pie Bars prove you don't have to give up your favorites to stay on track. They're everything you love about the classic holiday treat... gooey, buttery, and indulgent, just made smarter.
If you're looking for more ways to plan your week around balanced, wholesome meals, check out the Workweek Lunch Meal Planner. It helps you save time, reduce stress, and keep your meal prep on track all year long.
And if you're craving more sweet inspiration, explore our Dessert Meal Prep Recipes next, from pumpkin scones to chia puddings, there's something for every craving.
Ingredients
For Shortbread Crust
- 1 ½ cups blanched almond flour
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 tablespoon NOW Foods Organic 1:1 Monkfruit Sweetener
For Pecan Filling
- ¼ cup whole milk
- 2 tablespoon coconut oil
- 2 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract
- ½ teaspoon sea salt
- ¼ cup NOW Foods Organic 1:1 Monkfruit Sweetener
- 1 cup chopped raw pecans toasted
For Serving
- 2 cups blackberries
- ⅔ cup pomegranate seeds
Instructions
- Preheat oven to 350ºF and line a 8x8 baking pan with parchment paper overlapping sides. In a medium mixing bowl, combine ingredients for shortbread crust and stir well until moistened. Pour into baking pan and press using the bottom of a glass or mug to form to the pan. Bake for 8 minutes. Cool crust at room temperature while preparing the filling
- For Filling: heat milk, coconut oil, butter, and NOW Foods Organic Monk Fruit Sweetener over medium heat in a saucepan until boiling, about 3-4 minutes stirring regularly.
- Turn heat off and stir in pecans, vanilla extract, maple extract, and sea salt. Cool mixture for 5 minutes.
- Pour pecan mixture over the crust evenly to completely cover crust. Bake for 15-20 minutes, until edges are bubbly and tops of pecans are lightly toasted. Remove pan from oven and cool at room temperature for 30 minutes. Transfer to refrigerator for 15-20 minutes longer to firm the filling before slicing into 16 bars.
- Place 2 bars in 1 compartment of 8 light blue MPOF snack containers. Divide blackberries and pomegranate seeds between the remaining 8 compartments. Store in the refrigerator until enjoying.
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Nutrition
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