Do you need a delicious dessert to bring this holiday season that is also sugar-free? Well I have a new recipe that was GOBBLED up when I showed up at a party with a plate of them. I am a BIG pumpkin pie fan and also enjoy a good pecan pie. So I wanted to combine the two, and even better- make it into a bar so you could eat it on the go with or without a plate (because who doesn’t want less dishes if possible).

For those of you that struggle with the “granular” texture of keto baked goods, you can do a few things to help minimize this. The first is to use a sweetener that won’t crystalize once cooled. While I usually use a monkfruit blend, this recipe is best with allulose because monk-fruit will crystalize. But if you only have erythritol/monk-fruit, no worries! Just let your bar sit out for a bit before enjoying it. The second tip I have for you is to use a FINE almond flour. You can buy brands that are ULTRA fine or you can toss yours in the food processor and blend to insure it is really fine.

One final tip I have- freeze then thaw your baked goods! Not specifically for this recipe, but I notice that for cookies that I use monk-fruit and “regular” almond flour that the texture and “cooling after effect” is gone after I freeze and thaw the baked good (or eat it frozen in the case of cookies if you want). This is totally optional, but a tip I learned along the way.