This one is not originally mine, and I want to be upfront about that. Keto peanut pecan bars come from Easy Keto in 30 Minutes by Urvashi Pitre, shared here with permission from the author and publisher.
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I got an advance copy of that cookbook, loved it enough to try several recipes from it, and this is one that genuinely earned a spot on the blog. It takes about two minutes of actual cooking, plus a short freeze to set.
If you are allergic to peanuts, sunflower seed butter works as a substitute for peanut butter here.
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Chef Jenn’s Take on Peanut Pecan Bars
Since this recipe comes from another cookbook, my own notes here are really about what I noticed while making it, not about developing the recipe itself.
I used lightly roasted pecans the first time I made these, then tried it again with almonds and walnuts, and all three worked equally well. Feel free to swap based on what you have on hand.
Parchment paper matters here, and wax paper is not a substitute. Wax melts and sticks under the wrong conditions, while parchment releases cleanly every time, so do not skip it when lining the pan.
I do not chop the nuts too finely, since I like a bit of crunch in the finished bars. Save a few whole or halved pecans to press onto the top before freezing too, it makes for a nicer presentation.
If peanut butter is off the table for you or your family, sunflower seed butter is a straightforward substitute that keeps the same basic texture and richness.
What You’ll Love About Peanut Pecan Bars
- Flexible on nuts, pecan, almond, and walnut all work equally well.
- About two minutes of actual cooking, then the freezer does the rest.
- Uses ingredients most keto kitchens already have on hand.
Ingredients
- Creamy peanut butter – No sugar added. Sunflower seed butter works if you’re avoiding peanuts.
- Pecans – Chopped, not too finely if you like a bit of crunch. Almonds or walnuts work as substitutes.
- Swerve – Or your preferred keto-friendly sweetener, measured the same.
- Coconut oil – Adds richness and helps the bars set.
- Vanilla extract – Good quality makes a real difference in a recipe this simple.
How to Make Peanut Pecan Bars
Scroll down for the full recipe card with exact measurements and printable instructions.
Line an 8-inch square baking pan with parchment paper. Combine the peanut butter, coconut oil, and Swerve in a microwave-safe bowl. Microwave for about 2 minutes, stirring halfway through, until well blended.
Add the vanilla and pecans, stirring well to combine. Pour the mixture into the prepared pan. Freeze until set, about 20 minutes. Cut into 16 squares and serve.
Make It A Meal
I love a dessert after a lighter meal, and Kefta Beef Kabobs or a plate of Keto Roasted Vegetables both leave enough room for these bars afterward.
Storage
Store in a tightly sealed container in the fridge for up to a week. To freeze, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw unwrapped in a container in the fridge overnight before serving.
Frequently asked Questions
This recipe runs about 5 net carbs per bar. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Yes, sunflower seed butter works well as a substitute if you’re avoiding peanuts, keeping a similar texture and richness.
Yes, almonds and walnuts both work equally well in place of pecans.
They keep in the fridge for about a week in a tightly sealed container, or in the freezer for up to 3 months if wrapped tightly.
Add Preferred SourcePeanut Pecan Bars
Ingredients
- 3/4 cup creamy peanut butter
- 1/4 cup coconut oil
- 1/4 cup swerve
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- 1. Line an 8-inch square baking pan with parchment paper.
- 2. In a medium microwave-safe bowl, combine the peanut butter, oil, and sweetener. Micro wave for 2 minutes, stirring halfway through the cooking time. Stir until ingredients are well-blended.
- 3. Add the extract and pecans; stir well. Pour the mixture into the prepared pan.
- 4. Freeze until set, about 20 minutes. Cut into 16 squares.
- 5. Store in a tightly sealed container for up to 1 week in the refrigerator.
Notes
Recipe Card Tips
- Use parchment paper, never wax paper, to line the pan. Parchment releases cleanly; wax melts and sticks.
- Don’t chop the nuts too finely if you like some crunch in the finished bars.
- Save a few pecans to press onto the top before freezing for a nicer presentation.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
