These easy gluten-free pecan pie bars taste just like the real deal! A sweet, crunchy, sticky filling with a flaky shortbread paleo pie crust. Dairy-free, refined-sugar-free, and paleo- the ultimate shareable Thanksgiving dessert.
What Makes This Recipe Great
Pecan desserts are my weakness over the holidays or just any time of the year. There’s something so wonderful about that nutty sweet flavor, and the amazing crunchy texture.
While pecan pie is delicious, I love the idea of pecan pie bars with an easier, simpler crust. It still has that same gooey filling and the same amazing flavors, and I don’t feel like I’m missing out on anything.
Using a simple and delicious pecan pie recipe, these bars have a sturdy grain-free, gluten-free pie crust made with coconut flour and a pecan filling made with eggs, ghee, and all-natural sweeteners. The result is fantastic gluten-free pecan pie bars that are so addicting and wonderful.
Watch The Recipe Video
Ingredient Notes
See the recipe card below for a full list of ingredients.
Coconut Flour: Coconut flour works very differently from other grain-free, gluten-free flour so I wouldn’t substitute it with anything else.
Maple Syrup: Honey will also work, but it will alter the flavor a little bit with its distinct flavor. It’ll still be delicious!
Ghee: I like to make my own ghee, or my favorite brand is 4th & Heart to purchase. You can also use melted butter for this recipe. If you have an extreme sensitivity to dairy, coconut oil or vegan butter will also work.
Coconut Sugar: This has a similar deep flavor as brown sugar, but is an all-natural alternative.
Pecan Halves: You can also use chopped pecans if you prefer. Be sure to measure them as halves and then chop them to the desired size.
Recipe Step by Step
- Preheat the oven to 350 degrees F, and line an 8×8 baking pan with parchment paper.
- Stir together all ingredients for the crust in a large bowl. Press into the bottom of the prepared pan.
- Bake for 10 minutes until the edges are golden, then cool for 10 minutes.
- While the crust is cooling, whisk together ghee and coconut sugar in a saucepan over medium heat until smooth and creamy.
- Remove from heat. Stir in maple syrup, vanilla extract, and sea salt.
- In a large bowl, crack the eggs and whisk.
- Pour the heated filling mixture into the eggs slowly while continuously whisking so the eggs don’t cook.
- Stir in pecans, then pour the whole thing over the crust.
- Bake for 45-50 minutes until the filling is set.
- Cool for 1 hour, then refrigerate for at least 2 hours. Slice into 16 squares, and serve.
Tips & Tricks
Storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Serve cold or let them sit out to get to room temperature.
Freezing: Store in a freezer-safe, airtight container for up to 3 months. Thaw overnight in the refrigerator and serve.
How to Serve: Once chilled and set, you can serve them warm, cold, or at room temperature. Add a scoop of vanilla ice cream or serve them by themselves.
Frequently Asked Questions
Yes! You can make them a night or 2 ahead of time. Since they need to be chilled to set, it’s actually a great idea to make them ahead, and then take them out when you are ready to eat them!
You can definitely heat them up in the microwave or the air fryer, but the texture will get more soft and crumbly when warm. They’ll still be delicious, especially topped with a scoop of vanilla ice cream. Another option is to serve them at room temperature.
These paleo pie bars will last for up to 4-5 days in the fridge. To make them last longer, you can also freeze them.
No. This recipe was tested only using coconut flour, which is a unique flour that is not a 1:1 substitution. I do not recommend substituting any other flour.
No! I made this pecan pie without corn syrup. Instead, I used maple syrup, which is a healthier alternative.
Yes! They are much healthier than other recipes full of refined sugar, white flour, and corn syrup. They are lower in calories and carbs.
Gluten-Free Pecan Pie Bars
Ingredients
Crust
- 1¼ cup coconut flour
- 1/4 cup maple syrup
- 1/2 cup ghee or coconut oil, softened
Pecan Filling
- 1/2 cup ghee or coconut oil, melted
- 1/2 cup coconut sugar
- 1/3 cup maple syrup
- 4 eggs
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 2 cup pecan halves
Instructions
- Preheat oven to 350 degrees F, and line an 8×8 baking pan with parchment paper. Grease the sides that aren't covered.
- In a large bowl, stir together all ingredients for the crust. Press into the bottom of the prepared pan.
- Bake for 10 minutes until the edges are golden, then cool for 10 minutes.
- While the crust is cooling, whisk together ghee and coconut sugar in a saucepan over medium heat until smooth and creamy.
- Remove from heat and stir in maple syrup, vanilla extract, and sea salt.
- In a mixing bowl, crack the eggs and whisk.
- Pour the heated filling mixture into the eggs slowly while continuously whisking so the eggs don't cook.
- Stir in pecans, then pour over the crust.
- Bake for 45-50 minutes until the filling is set without being jiggly.
- Cool for 1 hour, then refrigerate for at least 2 hours. Slice into 16 squares, and enjoy!
Video
Notes
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These look so yum! Will definitely be making these!
These are so delicious! Way better than typical pecan pie because they aren’t too sweet and heavy. Just a side note: I let the ghee and coconut sugar heat too long and the sugar seized up into a ball. So don’t let it go more than a few minutes!