Paleo Pecan Pie Bars



Shortbread Crust

  • 2 cups Blanched almond flour
  • 1/3 cup Coconut oil (melted)
  • 2 tbsp Erythritol
  • 1 tsp Vanilla extract

Salted Caramel Pecan Filling

  • 3/4 cup Unsweetened almond milk
  • 1/2 cup Erythritol
  • 1 tbsp Coconut oil
  • 1 tsp Arrowroot powder
  • 3/4 tsp Sea salt (adjust to taste)
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Maple extract
  • 1/4 tsp Blackstrap molasses
  • 1 cup Pecans (chopped coarsely, divided)



  1. Preheat the oven to 350 degrees F (177 degrees C). Line an 9x9 in (23x23 cm) baking pan with parchment paper.
  2. To make the crust, stir the almond flour, melted coconut oil, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the lined pan. Bake for 10-14 minutes, until set and golden on the edges.
  3. Meanwhile, make the salted caramel filling. Combine all filling ingredients (except pecans) in a small saucepan. Bring to a gentle boil over medium heat, stirring constantly. Simmer for 3-5 minutes, until the mixture thickens very slightly and turns caramel in color. Remove from heat. Stir in half of the chopped pecans. Set aside to cool.
  4. When the crust is done, pour the filling over it and spread with a spatula. Sprinkle the remaining chopped pecans on top and press down gently. Bake for about 15 minutes, until the filling is bubbly. Cool completely before cutting.