If you’re searching for a delightful way to indulge your sweet tooth without breaking your keto lifestyle, this Keto Pecan Squares Recipe is destined to become your new favorite treat. These squares offer a perfect balance of rich, buttery almond flour crust paired with a luscious, nutty pecan and coconut filling that’s naturally sweetened and completely gluten-free. Every bite brings a satisfying crunch and a melt-in-your-mouth goodness that proves low-carb desserts can be just as decadent as traditional ones.
Ingredients You’ll Need
Getting ready to make these Keto Pecan Squares is a breeze with a handful of wholesome, simple ingredients. Each component plays a crucial role, from giving the crust its tender texture to creating that irresistible sticky filling.
- Almond flour: The gluten-free base that provides a moist, crumbly crust perfect for keto baking.
- Unsweetened cocoa powder: Adds a subtle chocolate richness to the crust without extra carbs.
- Granular erythritol: A keto-friendly sweetener that keeps the squares perfectly sweet without spiking blood sugar.
- Unsalted butter: Melted to bring a silky richness and help bind the crust together.
- Eggs: Vital for structure in both crust and filling, making sure everything holds beautifully.
- Vanilla extract: Infuses a warm, aromatic note that lifts the flavors in the squares.
- Salt: Just a pinch to enhance all the other flavors and balance the sweetness.
- Pecans, chopped: Star ingredient in the filling, offering crunch and a buttery, nutty flavor.
- Unsweetened coconut flakes: Adds texture and subtle tropical flavor that pairs perfectly with pecans.
- Sugar-free syrup: A sticky, sweet binder for the filling, making each square decadently moist.
How to Make Keto Pecan Squares Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, ensuring the paper hangs over the sides for easy removal later. This step makes taking out the pecan squares a total breeze and keeps clean-up quick.
Step 2: Mix the Dry Crust Ingredients
In a large bowl, whisk together the almond flour, unsweetened cocoa powder, granular erythritol, and salt. This dry mix forms the base for the crust that will hold all those delicious layers together.
Step 3: Combine Wet Ingredients with Dry
Add the melted butter, egg, and vanilla extract into the dry mix. Stir thoroughly until the dough comes together into a ball—this signals perfect consistency for pressing into the pan.
Step 4: Form and Bake the Crust
Press your dough evenly into the prepared pan, making sure it reaches every corner for uniform thickness. Use a fork to prick the surface—this prevents air bubbles from forming while baking. Bake for 10-12 minutes until it’s slightly firm and fragrant.
Step 5: Prepare the Nutty Filling
While the crust cools slightly, whisk together eggs, sugar-free syrup, erythritol, vanilla extract, and salt in a separate bowl. Stir in the chopped pecans and coconut flakes, coating them evenly with the sweet filling mixture.
Step 6: Assemble and Bake the Squares
Pour the filling over the baked crust and spread it gently and evenly with a spatula. Return the pan to the oven, baking for another 20-25 minutes until the filling sets and a toothpick inserted in the center comes out clean.
Step 7: Cool and Chill
Once out of the oven, allow your pecan squares to cool to room temperature in the pan. For the best texture and easiest slicing, refrigerate for at least 2 hours until firm.
Step 8: Slice and Serve
Use the parchment paper edges to lift the baked squares from the pan, then cut into your desired sizes. Now you’re ready to enjoy this gem of a dessert with all its nutty, chocolaty glory.
How to Serve Keto Pecan Squares Recipe
Garnishes
Dress up your squares with a light dusting of powdered erythritol for a snowy finish or sprinkle a few extra chopped pecans on top before serving for added flair and crunch. A dollop of unsweetened whipped cream can add a luxurious creaminess that complements the robust flavors beautifully.
Side Dishes
These pecan squares pair wonderfully with a hot cup of coffee or a warm herbal tea, creating the ultimate cozy experience. For a refreshing contrast, try them alongside a scoop of vanilla keto ice cream or a handful of fresh berries to brighten the palate.
Creative Ways to Present
Consider cutting the squares into fun shapes using cookie cutters to make them party-ready treats. Arranging them on a rustic wooden board with nuts and coconut flakes scattered around creates an inviting dessert display that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
Wrap leftover squares tightly in plastic wrap or store them in an airtight container in the refrigerator. They will keep fresh and flavorful for up to 5 days, making for a great grab-and-go keto snack.
Freezing
You can freeze these pecan squares either whole or sliced into portions. Wrap them well in foil and place inside a freezer-safe bag. Thaw overnight in the fridge for the best texture preservation and enjoy your sweet treat anytime.
Reheating
If you like your Keto Pecan Squares warm, pop them in a preheated oven at 325°F for about 5-7 minutes or microwave them briefly. Heating enhances the gooey filling without compromising the crunchy crust, bringing fresh-baked delight with every bite.
FAQs
Can I substitute the almond flour with another flour?
Almond flour is ideal for this recipe to keep it keto-friendly and give that tender, crumbly crust. Other low-carb flours like hazelnut flour might work in a pinch, but coconut flour is not recommended as it absorbs liquid differently and will alter the texture significantly.
What sugar-free syrups work best in this recipe?
Look for sugar-free syrups sweetened with monk fruit or erythritol, such as Lakanto or ChocZero. These brands provide the right sticky consistency and sweetness without affecting your carb count, which is key for maintaining keto status.
Can I make these nut-free?
Since pecans are the star ingredient, removing them changes the essence of the squares. However, you could try substituting with seeds like sunflower or pumpkin seeds for crunch, but keep in mind the flavor profile will be different from the traditional Keto Pecan Squares Recipe.
How can I ensure the crust doesn’t get soggy?
Baking the crust first until it’s lightly firm before adding the filling helps prevent sogginess. Also, make sure to cool the crust slightly so it sets up, creating a solid base for the filling to rest on without leaking moisture.
Is this recipe suitable for beginners?
Absolutely! The straightforward steps and easy-to-find ingredients make this Keto Pecan Squares Recipe perfect for keto newbies and seasoned bakers alike. Plus, the results are rewarding with minimal fuss.
Final Thoughts
Trust me, once you try this Keto Pecan Squares Recipe, it will quickly become a staple in your dessert repertoire. The combination of a rich almond cocoa crust with a gooey, nutty pecan filling is utterly irresistible. So gather your ingredients, bake a batch, and enjoy treating yourself while staying true to your keto goals. Your taste buds are in for a joyful ride!
Print
Keto Pecan Squares Recipe
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Total Time: 52 minutes plus 2 hours chilling time
- Yield: 16 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
Delight in these rich and satisfying Keto Pecan Squares, a perfect low-carb dessert featuring a chocolate almond flour crust topped with a luscious pecan and coconut filling. Sweetened with erythritol and sugar-free syrup, these squares provide a delicious keto-friendly treat that’s easy to make and perfect for satisfying your sweet tooth without breaking your diet.
Ingredients
For the crust:
- 1 ½ cups almond flour
- ½ cup unsweetened cocoa powder
- ¼ cup granular erythritol or your preferred keto sweetener
- ½ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the filling:
- 1 cup pecans, chopped
- ½ cup unsweetened coconut flakes
- 3 large eggs
- ½ cup sugar-free syrup (like Lakanto or ChocZero)
- ¼ cup granular erythritol or your preferred keto sweetener
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat and prepare baking pan: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, letting the paper hang over the sides to allow for easy removal of the baked squares later.
- Mix dry crust ingredients: In a large mixing bowl, combine almond flour, unsweetened cocoa powder, granular erythritol, and salt. Stir well to evenly distribute all dry ingredients.
- Add wet ingredients to crust: Incorporate the melted butter, egg, and vanilla extract into the dry mixture. Stir thoroughly until a dough forms a cohesive ball.
- Press crust into pan: Evenly press the dough into the bottom of the prepared baking pan, ensuring it reaches all corners and has an even thickness. Prick the crust with a fork to prevent bubbling while baking.
- Bake crust: Bake the crust in the preheated oven for 10 to 12 minutes, until it becomes slightly firm and begins to set. Remove from the oven and allow it to cool slightly.
- Prepare filling: While the crust cools, whisk together the eggs, sugar-free syrup, granular erythritol, vanilla extract, and salt in a medium bowl until the mixture is smooth and well combined.
- Add pecans and coconut: Stir in the chopped pecans and unsweetened coconut flakes into the egg mixture, coating them evenly.
- Assemble filling over crust: Pour the pecan filling evenly over the baked crust. Use a spatula to spread it out smoothly across the surface.
- Bake entire dessert: Return the pan to the oven and bake for another 20 to 25 minutes, until the filling is set and a toothpick inserted in the center comes out clean.
- Cool and chill: Remove the baking pan from the oven and allow the squares to cool at room temperature. Then refrigerate for at least 2 hours to firm up completely before cutting.
- Serve: Use the parchment paper overhang to lift the pecan squares from the pan. Cut into squares and serve chilled or at room temperature.
Notes
- For best results, make sure to use a sugar-free syrup like Lakanto or ChocZero to keep the recipe keto-friendly.
- Using parchment paper with overhanging edges makes it easier to remove the squares from the pan cleanly.
- Refrigerating the squares before cutting helps them hold their shape and prevents crumbling.
- You can substitute pecans with walnuts if desired, but pecans provide a classic flavor.
- Store leftovers in an airtight container refrigerated for up to 5 days.
