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
Scale
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.
