Coconut Almond Flour Pecan Pie Bars (Gluten-Free, Keto-Friendly, Low Net Carbs, No Added Sugar)!

What if your pecan pie craving could come with a little nourishing goodness? 🥥🤎

My Coconut Almond Flour Pecan Pie Bars are the perfect mix of chewy, nutty, and naturally delicious! 🌰

Here’s a little bonus: pecans and almonds provide vitamin E and healthy fats, while pecans also offer zinc—nutrients that help support your immune system. 🛡️ Pair that with coconut for a delicious twist on a classic treat!

Are you team PECAN PIE or team COCONUT ALMOND? 👇🥥🌰 Tell me in the comments!

Ingredients

Almond Flour Crust

1 1/2 cups of coconut almond flour

3 Tablespoon coconut oil, melted

1/4 cup Medjool or Declet dates

Pecan Pie Filling

1 1/4 cup Medjool dates

1/3 cup neutral nut butter – I like almond butter

¼ cup unsweetened almond milk

2 Tablespoon tapioca flour 

½ cup of unsweetened coconut shreds + 2 tablespoons for topping

2 cups whole pecan halves (divided, 1 cup for topping)

Instructions

1. Preheat the oven to 350°F and line an 6×9-inch pan with parchment paper and set aside.

2. Add the almond flour, coconut oil, and dates to a food processor or high-speed blender and pulse until well combined.

3. Press the mixture evenly into the bottom of the parchment lined pan. Transfer the pan to the oven and bake for 8-10 minutes while you prepare the pecan pie filling. 

4. Rinse out the food processor or blender and add the dates, nut butter, almond milk, and tapioca flour. Blend until the mixture is thick and creamy, scraping down the sides as needed to recombine. 

5. Add 1 cup of the whole pecan halves into the blender and stir with a spatula until the pecans are well coated. Remove and stir in your coconut shreds.

6. When the crust is done baking, remove it from the oven. Pour/spoon the coated pecan mixture on top of the base layer and use a spatula or the back of a spoon to spread it into an even layer on top of the crust. Sprinkle the remaining 1 cup of pecans on top in an even layer and gently press to secure them with your hands. Freely sprinkle 2 tablespoons of coconut shreds to finish the top.

7. Place the pan back in the oven and bake for 25-30 minutes, until the pecans are browned on top and the pecan pie filling is mostly solid looking. Remove the pan from the oven and let it cool completely before slicing into squares for serving. Serve warm or cold! Enjoy!