Low-Carb Delight: Keto Caramel Pecan Bars
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Who says keto desserts can’t be delicious and indulgent? These Keto Caramel Pecan Bars are one of my favorite go-to treats for church gatherings, family events, or just a cozy night at home. Made with a rich almond flour crust, sugar-free chocolate chips, toasted pecans, flaked coconut, and a homemade caramel sauce, this dessert is both satisfying and keto-friendly! And if you want to take it to the next level, serve it warm with a scoop of keto vanilla ice cream. Trust me, everyone will be asking for the recipe—even those who don’t follow a keto lifestyle!
The Perfect Keto Treat
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!
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:
- Watch the consistency: Stir consistently for about 5 minutes over medium-high heat. You want the caramel to be thick enough to coat the spoon but still pourable. As it cools, it will thicken a bit more.
- Stay focused: Don’t walk away! Caramel can go from perfect to burnt quickly, so keep an eye on it. I like to check the consistency by seeing how it drips off the spoon—when it looks just a little thick, it’s ready.
- Taste it: If you’re feeling adventurous, carefully taste a bit to ensure the sweetness and texture are spot on!
Once the caramel sauce is ready and poured over the bars, you’ll notice it forms a delicious layer that pairs perfectly with the crunchy pecans, coconut, and chocolate.
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 more low-carb ideas? Click here!
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.
