Keto Pecan Square Recipe | Low-Carb Dessert Idea
"Keto pecan squares are buttery, nutty, and delicious. A sugar-free, low-carb dessert recipe that’s perfect for holidays, parties, or when you want a sweet treat without breaking your keto lifestyle."
Equipment
- 8x8-inch square baking pan
- Parchment paper
- Mixing bowls
- Saucepan
- Whisk and spatula
- Cooling rack
- Airtight storage containers
Ingredients
Crust
- 2 cups almond flour
- ¼ cup melted butter
- 2 tbsp powdered erythritol or monk fruit
- Pinch of salt
Filling
- 1 ½ cups pecans, toasted and chopped
- ½ cup butter
- ½ cup powdered erythritol or monk fruit
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of sea salt
Optional Garnish
- Sugar-free chocolate drizzle
- Extra toasted pecans
Instructions
- Prepare Crust: Mix almond flour, melted butter, sweetener, and salt. Press firmly into a parchment-lined baking pan. Pre-bake at 350°F (175°C) for 10 minutes.
- Make Filling: In a saucepan, melt butter. Whisk in sweetener, cream, vanilla, and salt until smooth. Stir in toasted pecans.
- Layer & Bake: Pour filling over crust. Spread evenly. Bake for 20–25 minutes until golden and set.
- Cool: Place pan on cooling rack. Let cool completely before slicing into squares.
- Serve: Garnish with chocolate drizzle or extra pecans if desired.
Notes
- Variations: Try chocolate drizzle, maple extract, or coconut flakes for creative twists.
- Storage: Refrigerate up to 5 days; freeze individually wrapped squares for up to 2 months.
- Thawing: Defrost overnight in the fridge for best texture.
- Pairings: Serve with coffee, tea, or keto hot chocolate. Add whipped cream or sugar-free ice cream for indulgence.
- Common Mistakes: Press crust firmly to avoid crumbling, bake filling until set, and use powdered sweetener to prevent crystallization.