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Keto Caramel Pecan Bars

This combo of keto dessert and candy is decadent. The caramel alone is such a treat!!!
Course Dessert
Cuisine American
Keyword caramel, keto dessert, pecan
Prep Time 10 minutes
Cook Time 40 minutes
chill time 1 day
Servings 36 bars
Calories 121kcal
Author The Kellie Kitchen

Ingredients

Caramel

  • 3 cup cream
  • 1 cup Allulose no substitutes

Crust

  • 1 1/4 cup almond flour
  • 1/4 cup butter melted
  • 1 tsp baking powder
  • salt pinch
  • 2 tbsp low carb sweetener Allulose or Lakanto Monkfruit Sweetener

Topping

  • 1 cup pecans roasted and rough chop

Instructions

  • Preheat oven to 350*

Caramel

  • 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.

Crust

  • While caramel is doing it's thing on the stovetop make the crust for this dessert. Line and 8x8 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 8x8 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.

Assembly

  • 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 8x8 caramel top.
  • Place 8x8 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 (6x6 equal cuts). STore in fridge or freezer.

Notes

*while freezing this dessert is necessary to set the dessert, you can store these in the fridge for up to a few weeks.

Nutrition

Calories: 121kcal | Carbohydrates: 2g | Protein: 1g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 19mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg