Name: Guilt-Free Pecan Pie Shortbread Bars
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup almond flour; 2 tbsp coconut flour; 1/4 cup coconut oil or butter, melted; 3 tbsp maple syrup or honey; 1 tsp vanilla extract; 1/4 tsp salt; 1 cup chopped pecans; 1/2 cup coconut sugar or maple syrup; 1/4 cup coconut cream; 1 tsp vanilla extract; 1/2 tsp cinnamon; 1 egg or flax egg; 1/4 tsp salt

Jump to Recipe·Print Recipe

Short Description

Indulge in the rich, nutty flavors of pecan pie without the guilt! These Guilt-Free Pecan Pie Shortbread Bars combine a buttery, melt-in-your-mouth shortbread base with a naturally sweetened pecan topping. Made with wholesome ingredients and a refined sugar-free filling, this healthier twist on a classic holiday treat is perfect for satisfying your sweet tooth while sticking to your wellness goals.

Why You’ll Love This Recipe

Healthier Alternative: Free from refined sugars and processed ingredients, these bars are a cleaner take on the traditional pecan pie.
Easy to Make: No need for complicated pie crusts—just press, bake, and enjoy!
Perfectly Balanced Flavors: A crisp shortbread crust complements the gooey, caramel-like pecan filling beautifully.
Great for Any Occasion: Whether for holiday gatherings, meal prepping, or a simple sweet snack, these bars fit any occasion.
Gluten-Free & Dairy-Free Options: Easily adapt the recipe to fit various dietary needs without compromising taste.

Ingredients

For the shortbread crust:

Almond flour
Coconut flour
Coconut oil or butter
Maple syrup or honey
Vanilla extract
Salt

For the pecan filling:

Chopped pecans
Coconut sugar or maple syrup
Coconut cream
Vanilla extract
Cinnamon
Egg or flax egg
Salt

Directions

Step 1: Prepare the Shortbread Crust

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a mixing bowl, combine almond flour, coconut flour, melted coconut oil or butter, maple syrup, vanilla extract, and a pinch of salt.
Stir until the mixture forms a crumbly dough, then press it evenly into the bottom of the prepared pan.
Bake for 10-12 minutes or until lightly golden. Remove and set aside to cool slightly.

Step 2: Make the Pecan Filling

In a saucepan over medium heat, combine coconut sugar (or maple syrup) and coconut cream. Stir and let it simmer for 2-3 minutes until slightly thickened.
Remove from heat and stir in vanilla extract, cinnamon, and a pinch of salt.
Let the mixture cool for 2 minutes, then whisk in the beaten egg (or flax egg for a vegan option).
Fold in the chopped pecans until evenly coated.

Step 3: Assemble and Bake

Pour the pecan filling over the baked shortbread crust, spreading it evenly.
Return to the oven and bake for 20-25 minutes, or until the filling is set and slightly bubbling around the edges.
Let the bars cool completely before slicing into squares.

Variations

Keto-Friendly Version: Substitute maple syrup with a keto-approved sweetener like monk fruit syrup and use an egg instead of a flax egg.
Vegan Option: Replace the egg with a flax egg and use coconut oil instead of butter.
Nut-Free Alternative: Swap pecans for sunflower seeds or pumpkin seeds for a similar crunch.
Chocolate Lover’s Twist: Drizzle dark chocolate over the cooled bars for an extra indulgent treat.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12 bars

Storage/Reheating

Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap individual bars in parchment paper and freeze for up to 3 months.
Reheating: Enjoy chilled or let the bars sit at room temperature for 10 minutes before serving. For a warm treat, heat in a microwave for 10-15 seconds.

FAQs

How do I make these bars nut-free?

You can replace pecans with sunflower or pumpkin seeds for a nut-free version while maintaining a crunchy texture.

Can I use all-purpose flour instead of almond and coconut flour?

Yes, but the texture will differ. Use about 1 cup of all-purpose flour in place of almond and coconut flour.

Is this recipe keto-friendly?

It can be! Substitute maple syrup with a keto-approved sweetener and use an egg instead of a flax egg.

What’s a good vegan substitute for eggs in this recipe?

A flax egg (1 tbsp ground flaxseed + 3 tbsp water) works well as an egg replacement.

Can I use honey instead of maple syrup?

Yes, honey can be used, but it may result in a slightly different flavor.

Why is my shortbread crust crumbly?

This could be due to not pressing it firmly enough into the pan. Adding a little extra coconut oil can help bind it.

How do I prevent the pecan filling from getting too runny?

Make sure to let the sugar and coconut cream mixture thicken slightly before adding the egg.

Can I use a different type of sugar?

Yes, coconut sugar, maple syrup, or date syrup all work as natural sweeteners.

What’s the best way to cut these bars neatly?

Chill them first, then use a sharp knife, wiping it clean between cuts for neat edges.

Do these bars taste like traditional pecan pie?

Yes! They have the same caramelized, nutty flavor with a healthier twist.

Conclusion

These Guilt-Free Pecan Pie Shortbread Bars offer all the rich, nutty, and caramelized flavors of classic pecan pie in a convenient, healthier format. Whether you’re looking for a refined sugar-free dessert or an easy holiday treat, these bars are sure to impress. Try them today and indulge guilt-free!

Print