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Keto Pecan Squares with Almond Flour Crust

A single serving of a rich keto pecan square recipe with a buttery crust and gooey pecan topping.
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Make rich, satisfying keto pecan squares using almond flour and sugar-free sweeteners. This recipe delivers classic flavor with low-carb ingredients.

Ingredients

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  • 1 1/2 cups almond flour
  • 1/2 cup unsalted butter, melted
  • 1/4 cup erythritol, granulated
  • 1/4 teaspoon salt
  • 1 cup pecan halves, divided
  • 1/2 cup heavy cream
  • 1/4 cup brown sugar substitute (like Swerve Brown or Monk Fruit blend)
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/4 teaspoon xanthan gum (optional, for binding)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the crust: In a medium bowl, combine the almond flour, 1/2 cup melted butter, 1/4 cup erythritol, and salt. Mix until the mixture resembles wet sand.
  3. Press the crust mixture evenly into the bottom of the prepared baking pan. Reserve 1/2 cup of pecan halves for the topping and press the remaining 1/2 cup into the crust.
  4. Bake the crust for 10 minutes until lightly set. Remove from the oven.
  5. Prepare the filling: In a small saucepan over medium heat, combine the heavy cream, brown sugar substitute, 2 tablespoons of butter, and vanilla extract. Stir until the butter is melted and the mixture is smooth. Do not boil.
  6. Remove the saucepan from the heat. Whisk in the egg and xanthan gum (if using) until fully incorporated.
  7. Pour the filling evenly over the partially baked crust.
  8. Arrange the reserved 1/2 cup of pecan halves on top of the filling.
  9. Return the pan to the oven and bake for 20 to 25 minutes, or until the filling is set and the pecans are lightly toasted.
  10. Let the squares cool completely in the pan on a wire rack. Cooling fully helps them set properly.
  11. Once cool, use the parchment paper overhang to lift the slab out and cut into 16 squares.

Notes

  • For a slightly firmer texture, you can chill the squares for 30 minutes before slicing.
  • If you do not have brown sugar substitute, use an additional 1 tablespoon of granulated erythritol mixed with 1/4 teaspoon of molasses (ensure molasses is factored into your carb count if strictly tracking).
  • This recipe works well as a high fat, diabetic friendly pecan squares treat.

Nutrition

Find it online: https://cookingbycarla.com/keto-pecan-square-recipe/