The Best Keto Caramel Pecan Bars (Crazy Good & Low-Carb!)
Who says keto desserts can’t feel indulgent? These Keto Caramel Pecan Bars are a low-carb dream! Perfect for church gatherings, family events, or a cozy night at home. They’re buttery, chocolatey, caramel-loaded goodness — without the sugar crash.
One of the reasons I love this recipe so much is because it’s simple and requires basic keto pantry ingredients like almond flour, Swerve brown, and sugar-free chocolate chips. Whether you’re looking for something quick to whip up for a party or a comforting dessert at home, these bars are a guaranteed hit. Plus, they are low-carb, meaning even those watching their sugar intake can enjoy them guilt-free!
Why You’ll Love These Keto Caramel Pecan Bars
- Gooey, buttery, and sweet without the sugar
- Easy to make with basic keto pantry ingredients
- Crowd-pleasing (even for non-keto friends!)
- Amazing served warm with keto vanilla ice cream
- The homemade caramel sauce is everything!
Ingredients for Keto Caramel Pecan Bars
For the Crust:
- 1 cup almond flour
- 1/4 tsp salt
- 1 large egg
- 2 tbsp unsalted butter
For the Condensed Milk Caramel Sauce:
- 1/2 cup heavy cream
- 1/2 cup unsalted butter
- 1/2 cup Swerve Brown
- 1 tsp vanilla extract
- Pinch of salt
For the Filling:
- 10 oz sugar-free chocolate chips
- 1 cup unsweetened shredded coconut
- 1 cup pecan pieces
How to Make Keto Caramel Pecan Bars
Make the Crust
A Quick Note About the Keto Caramel Sauce
The homemade caramel sauce is truly the star of this recipe, and getting it just right is key. Here are some tips from my experience to make sure your caramel comes out perfectly:
- Stir constantly — it burns fast!
- Watch the consistency — it should coat your spoon but still pour easily.
- Be patient — good caramel takes a few extra minutes but is totally worth it!
- Combine cream, butter, Swerve, vanilla, and salt in saucepan.
- Stir constantly over medium-high heat 5 minutes until thickened.
- Remove from heat.
Make the Filling
- Mix chocolate chips, coconut, and pecans in a bowl.
Assemble & Bake
- Spread filling over baked crust.
- Pour caramel sauce evenly over filling.
- Return to oven for 5-7 minutes until bubbly.
Cool & Serve
- Cool completely in skillet. Refrigerate 30-60 minutes to firm up — or serve warm with keto ice cream!
Storage & Serving Tips for Keto Caramel Pecan Bars
- Store in fridge 3-4 days
- Freeze up to 3 months
- Best served slightly warmed or chilled like a candy bar
Looking for More Keto Dessert Ideas?
Check out these recipes on the blog:
- Keto Pecan Snowball Cookies: A Sugar-Free Holiday Classic
- Decadent Keto Peanut Butter Pie (No-Bake!)
- Chocolate Chip Mug Cake Keto Style
A Little Encouragement from My Kitchen
These Keto Caramel Pecan Bars are an absolute favorite in our home, and I know they’ll become a staple for your holiday gatherings too! The buttery almond crust, gooey caramel, crunchy pecans, and coconut create an irresistible combination. Whether you’re keto or just looking for a low-carb treat, these bars are sure to impress.
Let me know how they turn out for you, and don’t forget to serve them warm with some keto vanilla ice cream for that extra touch of indulgence!
So, grab your iron skillet and let’s dive into making these decadent bars!
Need a cast iron skillet? Check out Lodge, they are my favorite. You can grab one on Amazon!
Looking for even more low-carb ideas? Click here!
Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Thank you for supporting Makin’ Macon!
Keto Caramel Pecan Bars
Equipment
- 8" Iron Skillet
- Medium Saucepan
- Mixing Bowl
- Wooden Spoon
- Fork
Ingredients
Crust
- 1 cup almond flour
- ¼ teaspoon salt
- 1 large egg
- 2 tablespoons unsalted butter
Condensed Milk Caramel Sauce
- ½ cup heavy cream
- ½ cup unsalted butter
- ½ cup Swerve Brown
- 1 teaspoon vanilla
- pinch of salt
Filling
- 10 ounces sugar free chocolate chips
- 1 cup unsweetened shredded/flaked coconut
- 1 cup pecan pieces
Instructions
- Preheat oven to 300°F. Grease an 8-inch cast iron skillet.
Make the Crust:
- Combine almond flour, salt, egg, and softened butter until a dough ball forms.
- Press the dough into the bottom of the skillet and poke holes with a fork.
- Bake for 20 minutes.
Condensed Milk Caramel Sauce:
- In a medium saucepan, combine the heavy cream, butter, Swerve Brown, vanilla, and salt.
- Bring to a boil over medium-high heat, stirring constantly for about 5 minutes until the mixture thickens and resembles condensed milk or caramel. (Be sure to watch this closely to prevent burning).
- Remove from heat and allow to sit while you mix filling together.
Make the Filling:
- In a separate bowl, mix together the chocolate chips, coconut, and pecan pieces.
Assemble the Bars:
- Once the crust is done baking, spread the filling evenly over the crust. Pour the caramel sauce evenly over the top of the filling.
Bake Again:
- Return the skillet to the oven and bake for 5-7 minutes, or until the top begins to bubble.
- Cool or Serve Warm: You can let the bars cool completely, then refrigerate them for 30-60 minutes to firm up. Or, serve them warm with a scoop of keto vanilla ice cream!
Notes
- Keep a close eye on the caramel while it’s cooking to avoid burning.
- These bars can be made ahead and stored in the fridge for a few days. Reheat slightly before serving for that warm, gooey texture.
- Customize the filling by swapping pecans for walnuts or adding sugar-free white chocolate chips for variety.
