Skinny Chocolate Pecan Pie Bars

Pecan Pie meets chocolate. It’s ultimately delicious.

This low carb rendition will top any traditional pecan pie!




Serving Size: 1 bar
  • Protein - 4 g
  • Carbs - 5 g
  • Fat - 21 g


  • 1 1/4 cup almond flour
  • 1/4 cup + 1/3 cup cup granulated sweetener (Swerve), divided
  • 1/4 tsp + 1/4 tsp sea salt, divided
  • 1/4 cup + 1/2 cup grass-fed butter, divided
  • 1/3 cup sugar free maple syrup
  • 1 1/2 tsp vanilla extract
  • 1/2 cup organic heavy whipping cream
  • 2 large free range eggs
  • 1 cup pecan halves, lightly toasted
  • 2 ounces Lily's Dark Chocolate, chopped

Cooking Utensils

  • food processor
  • medium saucepan
  • 9 x 9 baking dish


  1. Preheat the oven to 325F.
  2. In a food processor, combine the almond flour, 1/4 cup sweetener, and salt. Pulse a few times until mixture is well combined.
  3. Dice 1/4 cup butter into pieces, add to the processor and pulse until mixture resembles coarse crumbs.
  4. Press the crust into the bottom of a 9×9 inch pan and bake for 15-18 minutes or until the edges are just turning golden.

While the crust is baking, make the Pecan Pie Filling:

  1. In a medium saucepan over low heat, melt 1/2 cup butter. Add in 1/3 cup sweetener and 1/3 cup maple syrup. Whisk until well combined. Remove from heat immediately.
  2. Whisk in the vanilla extract and whipping cream. Then add the eggs and salt and whisk until fully incorporated.
  3. Scatter the toasted pecans and chopped chocolate on the crust and pour the filling on top of everything.
  4. Bake for 20 to 25 minutes, until the filling is mostly set and the edges turn golden brown.
  5. Remove and let cool in the refrigerator for at least 30 minutes before cutting the bars.


Notes – 


Sugar Free Maple Syrup

Lilys Dark Chocolate

Additional Information

Approximately 225 calories

~1/4 fist carbs, 3 thumbs fat

Calories may vary depending on brands of ingredients and substitutions.


Approved for Ketogenic, Gluten Free & Vegetarian lifestyles.

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