Low Carb Keto Candied Bacon Pecan Pie Bars

5 from 2 votes

Prep Time 18

Cook Time 20

Servings servings

Calories 323kcal

Author Brenda Bennett | Sugar-Free Mom

8 tbsp butter
3/4 cup Monk Fruit Allulose brown sugar substitute or another sugar free brown substitute
1/4 cup Allulose
1 tsp maple extract
1 tsp pumpkin pie spice
1/4 cup heavy cream
2 cups pecans coarsely chopped

Prepare the Candied Bacon
Preheat your oven to 375°F. Line a baking sheet with parchment paper or foil. Lay out the bacon strips and brush them with half the allulose syrup. Sprinkle with cinnamon and pepper if using. Bake for 10 minutes, flip, brush with remaining syrup, and bake another 5–10 minutes until crisp and golden brown. Once cool, chop into small pieces
Make the Shortbread Base
Reduce the oven temperature to 350°F. Add almond flour, melted butter, vanilla, sweetener, and salt to a food processor. Pulse until fine crumbs form. Press the mixture evenly into an 8x8 baking dish lined with parchment. Bake for 10 minutes until lightly golden.
Create the Pecan Pie Filling
In a small saucepan over medium heat, combine butter, brown sugar sweetener, allulose, maple syrup flavoring, heavy cream, and spices. Bring to a gentle boil, stirring constantly for about 1 minute. This creates a smooth, gooey pecan mixture that resembles classic keto pecan pie filling without any corn syrup or regular sugar.
Remove from heat and stir in chopped pecans and the candied bacon. Pour this filling over the baked shortbread crust, spreading into an even layer.
Bake & Cool
Return the dish to the oven and bake for about 20 minutes, until the edges are bubbling and the top looks caramelized. Let the bars cool completely before cutting. This helps the filling set and makes slicing clean, even squares easy.

2 g net carbs

This recipe was first published in Dec. 2016.