Keto Caramel Pecan Bars
Keto Caramel Pecan Bars
This recipe for Keto Caramel Pecan Bars are a lovely little low carb holiday treat. Give them as a hostess gift or store them in your freezer.
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Keto Caramel Recipe
There are no substitutions on this recipe. I’ve tried keto caramel with many other low carb sweeteners. Allulose is the only one that works with this recipe.
Keto baking can be slightly tricky. Believe me when I say that I have tossed many keto baking experiments in the garbage.
Please take heed when I say that Allulose is special and not to be confused with other low carb sweeteners.
Allulose does NOT harden like other sweeteners. It’s great for recipes that are soft like caramel, Lemon Curd and my Keto Pecan Pie. When used it in cookies I always use half allulose and half erythritol.
Caramel Only 2 Ingredients
For this Keto Caramel recipe there are only two ingredients…and time.
The Caramel Technique
I use a large flat bottom sauce pan to make this recipe. The more surface for heat works for this recipe. My pan is at least 10″ in diameter. I would suggest a large skillet.
Chilling and Freezing
Here’s a little trick…
Keto Caramel is super sticky. The first time I made Keto Caramel Pecan Bars I thought it was a flop because I couldn’t get it out of the pan. I was distraught because I knew the dessert tasted good.
Usually when I’m in a recipe development quandary I stick whatever it is in the freezer until I can figure out what to do.
Luckily, if used sparingly and once the caramel is frozen in the Keto Pecan Bars or the Keto Turtles the parchment paper will peel off the dessert.
A low carb shortbread cookie is used for the base on this dessert. It’s a nice little base used to hold the caramel and pecans.
Using just a pinch of salt gives this keto shortbread cookie base a good mix of sweet and salty.
You can substitute any low carb sweetener of choice for the crust ONLY. Because this is a cookie case I almost prefer Lakanto Monkfruit Sweetener, but Allulose works fine because it’s such a small amount.
Buying pecans in bulk helps keep the cost down
It is 100% necessary to have and use parchment paper with this dessert. If you do not use parchment paper you will not be able to get this dessert out of the pan.
I like to slice this dessert into 36 little bite sized bars. These are one bite treats. Then I store them in an airtight container in the fridge or freezer.
This dessert can be brought to room temperature to serve. However, Keto Caramel Pecan Bars should be stored in the fridge or freezer.
21 day Keto & Fasting Jump Start Coaching Program
If you’re new to low carb and fasting and need someone like me to hold you accountable I have a one on one program. The Kellie Kitchen Accountability Coaching Program…for details click here.
I’ll teach you how to eat delicious food like this recipe for Keto Caramel Pecan Bars and still lose weight, look great and feel AMAZING.
However, if you’re a “Do It Yourself” kind of person I have created a workbook to take you through the 21 day Jump Start Journey.
Keto Caramel Pecan Bars
- 3 cup cream
- 1 cup Allulose no substitutes
- 1 cup pecans roasted and rough chop
- Preheat oven to 350*
- Pour cream and Allulose into the a large bottom skillet or sauce pan on the stove top. Turn heat up to medium high heat. Stir cream mixture until it comes to a boil.
- After the cream mixture comes to a boil reduce heat to a rapid simmer…about medium level (or just below medium heat).
- Continue to periodically stir or whisk for 25-35 minutes. Cream will continue to thicken and darken as you approach 30 minutes at that simmer.
- Turn heat off and remove saucepan from all heat to cool.
- While caramel is doing it's thing on the stovetop make the crust for this dessert. Line and 8×8 pan with parchment paper. The parchment paper is necessary to be able to remove after your dessert has completely frozen.
- Melt butter in the microwave. Once butter is melted add in the rest of the crust ingredients. Mix together with a fork until fully combined.
- Press crust mixture into the bottom of the 8×8 pan. Bake for 8 minutes in 350* oven. Crust will be just slightly browned, but very light in color.
- Remove from oven and let cool.
- Once crust has cooled pour cooled caramel over the crust. Spread caramel with back of rubber spatula to reach all corners.
- Sprinkle roasted chopped pecans over the 8×8 caramel top.
- Place 8×8 pan in freezer and let set overnight. This important as the caramel is very sticky and must be done so that parchment paper will release from the caramel.
- Using a large sharp knife cut into 36 small bars (6×6 equal cuts). STore in fridge or freezer.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.