These Christmas Goodies Pecan Pie Bars are a festive, keto-friendly dessert that delivers all the classic flavors of pecan pie in a simple, sliceable bar. With a tender coconut flour cookie base and a rich, buttery pecan topping, they are perfect for holiday trays, gifting, or a make-ahead treat.
Why You’ll Love This Recipe
These bars are easy to prepare and don’t require complicated techniques. The coconut flour base is lightly crisp and sturdy, while the pecan topping is sweet, glossy, and deeply satisfying. They are keto-friendly, gluten-free, and store exceptionally well, making them ideal for holiday baking and meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cookie Base
1 cup coconut flour
1/3 cup unsalted butter, softened, or coconut oil
3 tablespoons keto maple-flavored syrup
Pecan Topping
1/2 cup unsalted butter
5 tablespoons keto maple-flavored syrup
2/3 cup granulated keto sweetener
1/4 teaspoon salt
2 cups pecans, whole or roughly chopped
Directions
Preheat your oven to 350°F (175°C). Line an 8 x 8-inch baking pan with parchment paper and set aside.
In a medium bowl, mix the coconut flour, softened butter or coconut oil, and keto maple-flavored syrup until a crumbly dough forms.
Press the mixture evenly into the prepared pan, making sure it is compact and level. Bake for 10 to 12 minutes, until the base is lightly golden.
While the base is baking, prepare the pecan topping. In a medium saucepan over medium heat, add the butter, keto maple-flavored syrup, granulated keto sweetener, and salt. Stir continuously until melted and beginning to bubble.
Once the mixture reaches a gentle boil, add the pecans and cook for about 1 minute, stirring to coat them evenly.
Remove the cookie base from the oven and carefully pour the pecan mixture over the hot base. Spread evenly with a spatula.
Return the pan to the oven and bake for an additional 5 minutes.
Remove from the oven and cool completely on a rack. Refrigerate for 1 hour to allow the topping to fully set.
Slice into 12 bars before serving.
Servings and timing
Servings: 12 bars
Prep time: 15 minutes
Bake time: 15 to 17 minutes
Chilling time: 1 hour
Total time: approximately 1 hour 35 minutes
Variations
Add a pinch of cinnamon to the pecan topping for a warm holiday flavor. For extra crunch, lightly toast the pecans before adding them to the saucepan. If you prefer a softer topping, reduce the final baking time by 1 to 2 minutes.
Storage/Reheating
Store the bars in an airtight container in the refrigerator for up to 2 weeks. These bars are best enjoyed chilled. For longer storage, freeze for up to 6 months and thaw overnight in the refrigerator before serving.
FAQs
Can I substitute almond flour for coconut flour?
No, coconut flour is much more absorbent, and almond flour would require different measurements.
Are these bars suitable for a keto diet?
Yes, when prepared with keto sweeteners and syrup, they are low in carbohydrates.
Can I make this recipe dairy-free?
Yes, substitute coconut oil for butter in both the base and the topping.
Do the pecans need to be chopped?
They can be used whole or chopped, depending on your texture preference.
Why do the bars need to chill before slicing?
Chilling allows the topping to firm up, making clean slices possible.
Can I make these bars ahead of time?
Yes, they are ideal for making in advance and storing in the refrigerator.
What type of keto sweetener works best?
A granulated keto sweetener that measures cup-for-cup like sugar works best.
Can I double this recipe?
Yes, double the ingredients and bake in a 9 x 13-inch pan, adjusting bake time slightly.
How can I tell when the base is done?
The base should be lightly golden and set but not overly browned.
Are these bars very sweet?
They are similar in sweetness to traditional pecan pie without being overpowering.
Conclusion
Christmas Goodies Pecan Pie Bars are a simple yet indulgent keto dessert that captures the essence of classic pecan pie. With their rich topping, sturdy cookie base, and excellent storage life, they are a reliable and delicious addition to any holiday dessert spread.
These festive Christmas Goodies Pecan Pie Bars are a keto-friendly twist on the classic holiday favorite. Featuring a coconut flour shortbread-style crust and a buttery pecan topping sweetened with keto maple syrup, these bars are perfect for low-carb holiday baking and gifting.
Ingredients
Cookie Base
1 cup coconut flour
1/3 cup unsalted butter (softened) or coconut oil
3 tablespoons keto maple-flavored syrup
Pecan Topping
1/2 cup unsalted butter
5 tablespoons keto maple-flavored syrup
2/3 cup granulated keto sweetener
1/4 teaspoon salt
2 cups pecans, whole or roughly chopped
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
In a medium bowl, combine coconut flour, butter or coconut oil, and keto maple syrup until crumbly.
Press the dough evenly into the prepared pan. Bake for 10–12 minutes, until lightly golden.
Meanwhile, in a saucepan, melt the butter, syrup, sweetener, and salt over medium heat until bubbling.
Stir in the pecans and cook for 1 minute, coating them well.
Pour the pecan mixture over the hot crust. Spread evenly with a spatula.
Bake for an additional 5 minutes.
Let cool completely, then refrigerate for 1 hour to set.
Slice into 12 bars and serve chilled.
Notes
Bars are easiest to slice when fully chilled.
Toasting the pecans before adding enhances flavor.
