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A pecan pie bar on a white plate with a scoop of vanilla ice cream on top.

Paleo Pecan Pie Bars

  • Author: Kari Peters
  • Total Time: 1 hour
  • Yield: 15 servings 1x
  • Diet: Gluten Free


The holiday classic remade with whole food ingredients, these Paleo Pecan Pie Bars are extra delectable. There’s no corn syrup in this version, just pure maple syrup and coconut sugar combining together for a richness of flavor that makes these bars a hit. They’re gluten free and paleo friendly as well. They also freeze well so you can make them ahead of time too.



Shortbread Crust:

2 cups fine almond flour

1/2 cup tapioca starch

1 stick salted butter, 8 Tablespoons, or 4 ounces, melted or ghee for paleo

1 egg

Pecan Pie Filling:

6 tablespoons salted butter, 3 ounces or ghee for paleo

1 cup coconut sugar

3/4 cup maple syrup, Grade B, see notes

3 eggs

1 tablespoon vanilla extract

2 cups toasted pecan pieces

7 whole pecan halves for decorating the top


Start by toasting your pecans at 300ºF for about 15-20 minutes, stirring them 3-4 times during the baking. Then preheat the oven to 350ºF.

Mix together all the ingredients for the shortbread crust until a fairly stiff dough forms. Pat the crust as evenly as you can into a 9″x13″ baking dish, making a rim around the edges about 1/2″ to hold the in the filling.

Bake the crust until it begins to set and small cracks begin to form, 10 minutes. Remove the crust from the oven and lower the temperature to 300ºF

While the crust is baking, make the filling by combining the butter, coconut sugar, maple syrup, and eggs together in a double boiler. You can also do this in a saucepan, but be careful not to scramble the eggs in the filling.

Whisk constantly until the temperature of the filing registers 130ºF on a thermometer (see notes), about 10 minutes. Then remove the filling from the heat source, and whisk in the vanilla extract and pecan pieces.

When the crust is done, pour the hot filling over the hot crust, arranging a few whole pecans on the top if desired. It’s important to time it so the hot filling goes into the crust right after it comes out of the oven. Then bake the pecan pie bars until lightly puffed in the middle, about 15-20 minutes.

The second baking time will vary according to how hot both the crust and filling are when you put the bars into the oven. The way to tell if pecan pie is done is when it’s puffed in the middle, but still jiggles like jello would.

Cool the bars at least one hour to let the flavor to really set, and then serve with Vanilla Bean Ice Cream, Homemade Coconut Ice Cream, The Ultimate Whipped Cream, or Coconut Whipped Cream.

These bars keep really well in the fridge for several days, and they can also be frozen for up to 1 month in an airtight container.


You can make the filling without a thermometer, but you have to be really careful not to get the filling too hot, or it will scramble the eggs in the filling, which ruins it. Also if the filling is too cool it will seep below the crust as it bakes. I have made it without a thermometer before, and I just remove it from the heat when it starts to feel hotter than warm, but not so hot as to scorch your finger.

If you’re not fond of maple flavor, try using Grade A amber pure maple syrup which has very little maple flavor.

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Paleo Pecan Pie Recipe, Paleo Pecan Pie Bars Recipe, Gluten Free Pecan Pie Bars