Keto Cinnamon Pecan Bars are shortbread cookie bars spiced with cinnamon and containing bits of pecans in every single bite! While they’re perfect on their own, you can add white or semi-sweet keto chocolate chips to the bars as well.
How to Make Keto Cinnamon Pecan Bars
You will notice in the recipe that I add one teaspoon of raw honey. This adds 5.3g of carbohydrates to the entire recipe, which is less than half a carb per serving. This tiny bit of honey is what gives this bar its rich cookie-like flavor.
To get started, I measure all of the dry ingredients together, then stir well to combine.
If you’re following a strict ketogenic diet, you may leave it out entirely. Cream the butter, vanilla, honey, and Bochasweet in the bowl of a stand mixer until smooth and fluffy.
Add the baking powder, cinnamon, and almond flour in small batches, mixing well (about 1/4 of the bowl at a time).
Stir in the finely chopped pecan pieces. If you happen to have them you can also add 1/3 to 1/2 cup of keto white chocolate chips or keto chocolate chips, if desired.
Press the dough into the bottom of a 9″x9″ baking pan that has been lined with parchment paper.
Bake the cinnamon pecan bars at 350°F for about twenty minutes, or until golden brown. Do not overbake.
Let the bars cool completely before cutting them or removing them from the pan. Otherwise, they’ll just crumble.
Keto Cinnamon Pecan Bars
2 1/2 c. Superfine Almond Flour
3/4 tsp baking powder
6 Tbs Butter, room temp
1 tsp Vanilla extract
1/2 c. Bochasweet
1 tsp raw honey
1 1/2 teaspoons ground cinnamon
1/2 cup finely chopped pecans
Cream the butter, vanilla, honey, and Bocha sweet together until smooth and fluffy. Add the baking powder, cinnamon, and almond flour in small batches, allowing it to mix in (about 1/4 of the bowl at a time). Add 1/2 cup finely chopped pecans, mix them into the dough.
Gently press the mixture into the bottom of a 9″x9″ baking pan that has been lined with parchment paper.
Bake the shortbread for 12 minutes at 350°F (until golden brown). Yield: 9 generously portioned Bars
Nutrition Info Per Serving: Calories 310, Total Fat 29g, Potassium 34mg, Total Carbs 7.7g – Fiber 4.2g – Total NET CARBS 3.5g, Protein 7.4g
Nutrition Info Per Serving with 6 Tbs of Lilys Keto Chocolate Chips added to recipe: Calories 341, Total Fat 31g, Total Carbs 12g – Fiber 7.5g – Total Net Carbs 5g, Protein 8g
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Keto Cinnamon Pecan Bars
Ingredients
- 2 ½ c superfine almond flour
- ¾ tsp baking powder
- 6 Tbsp butter room temperature
- 1 tsp vanilla extract
- ½ c Bochasweet
- 1 tsp raw honey
- 1 ½ tsp ground cinnamon
- ½ c finely chopped pecans
- ⅓ to ½ c keto chocolate chips optional
Equipment
Instructions
- Preheat the oven to 350°F and line a 9 x 9-inch baking pan with parchment paper.
- In a bowl, stir together the almond flour, baking powder, and cinnamon.
- Cream the butter, vanilla extract, raw honey, and Bochasweet until smooth and fluffy.
- Add the dry ingredients in small batches, mixing well after each addition.
- Fold in the finely chopped pecans and keto chocolate chips, if using.
- Press the dough evenly into the prepared pan.
- Bake for about 20 minutes, or until golden brown. Start checking at 12 minutes because oven times vary.
- Cool completely before cutting into 9 bars.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
The body directions mention about 20 minutes of baking, while the print version notes 12 minutes. Start checking at 12 minutes and bake until the bars are lightly golden.
Store cooled bars in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week for best quality.
Freeze tightly wrapped bars for up to 2 months for best quality.
Estimated cost is based on researched online prices and will vary by store and date.
