These paleo pecan pie bars start with a sugar cookie crust, topped with a sweet, gooey caramelized pecan layer. No refined sugar, gluten free, grain free, and dairy free options. Great for holiday desserts or an anytime special treat!
I decided to make one of my favorite pies in bar form for this year’s Thanksgiving!
Instead of a full pie crust, these bars have a softer sugar cookie crust with the same gooey pecan layer you would expect in a great pecan pie.
I love pies, but these bars are a great way to make a slightly less intimidating version of pecan pie.
Plus, you can enjoy just a small square if you like instead of a full slice. But you can also have 3 squares – it’s totally up to you 🙂
Let’s get into the delicious details!
What You Need to Make These Paleo Pecan Pie Bars
Crust:
- blanched almond flour
- tapioca flour
- pure maple sugar or coconut sugar
- ghee, unsalted grass butter or vegan butter
- vanilla extract
- fine sea salt
- egg
Pecan Layer:
- ghee, vegan butter or butter
- maple sugar or coconut sugar
- tapioca flour
- pure vanilla extract
- teaspoon sea salt
- eggs
- pure maple syrup
- chopped pecans
- Flaky salt for garnish
How to Make These Pecan Pie Bars
You can combine the crust in a food processor, or in a bowl by hand with a pastry blender. Add the almond and tapioca flour, sugar, and ghee or butter. Combine so coarse crumbs form.
Blend in the vanilla extract, salt, and egg until a dough forms. Place the dough in the refrigerator and chill for at least 30 minutes.
Preheat your oven to 350° F and line a square 8” baking pan with parchment paper on the bottom and up the sides.
Press the chilled crust into the bottom of the pan. Bake in the preheated oven for 15 minutes, until turning golden brown.
Meanwhile, prepare the pecan layer. Whisk together the ghee or butter and sugar until smooth, then the tapioca flour, vanilla, salt, eggs, and maple syrup. Once smooth, stir in the chopped pecans. Layer this mixture over the hot crust, and bake another 30 minutes or until the center is set.
Cool the pan completely on a wire rack. Lift out of the pan using the parchment paper and cut into squares. Sprinkle with flaky salt and serve at room temperature.
Can I Make These Pecan Pie Bars Ahead of Time?
Yes! I recommend making them no more than 2 days ahead of time.
Bake them as instructed, then cool completely. Once cooled, cover and refrigerate until about 30 minutes before serving.
Allow them to sit for a bit to come back to room temperature and then cut them into squares and serve.
You can store the leftover bars covered in the refrigerator for about 4-5 days, or freeze them to keep for longer.
I hope you’re ready for a sweet treat that everyone is going to love!
Whether it’s for a holiday gathering or an anytime sweet treat, these pecan pie bars are a fun, tasty paleo dessert.
I hope you enjoy – let’s bake!
Paleo Pecan Pie Bars {Gluten Free, Dairy Free}
Paleo Pecan Pie Bars {Gluten Free, Dairy Free}

Ingredients
Crust:
- 1 cup blanched almond flour
- 1/2 cup tapioca flour
- 1/4 cup pure maple sugar or coconut sugar
- 1/4 cup ghee unsalted grass fed butter or vegan butter, chilled and cut or broken into pieces
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 large egg
Pecan Layer:
- 3 tablespoons ghee vegan butter or butter, melted and slightly cooled
- 1/3 cup maple sugar or coconut sugar
- 2 tablespoons tapioca flour
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 2 large eggs at room temperature
- 2/3 cup pure maple syrup
- 2 cups pecans coarsely chopped
- Flaky salt for garnish optional
Instructions
-
You can combine the crust in a food processor, or in a bowl by hand with a pastry blender. Add the almond and tapioca flour, sugar, and ghee or butter. Combine so coarse crumbs form.
-
Blend in the vanilla extract, salt, and egg until a dough forms. Place the dough in the refrigerator and chill for at least 30 minutes.
-
Preheat your oven to 350° F and line a square 8” baking pan with parchment paper on the bottom and up the sides.
-
Press the chilled crust into the bottom of the pan. Bake in the preheated oven for 15 minutes, until turning golden brown.
-
Meanwhile, prepare the pecan layer. Whisk together the ghee or butter and sugar until smooth, then the tapioca flour, vanilla, salt, eggs, and maple syrup. Once smooth, stir in the chopped pecans. Layer this mixture over the hot crust, and bake another 30 minutes or until the center is set.
-
Cool the pan completely on a wire rack. Lift out of the pan using the parchment paper and cut into squares. Sprinkle with flaky salt and serve. Enjoy!
-
Store leftover bars covered in the refrigerator for up to 5 days.
Nutrition
Want More Holiday Dessert Recipes? Try One of These!
Classic Pumpkin Pie with Paleo Pie Crust Recipe
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Can I use corn starch instead of tapioca flour or what can I maybe use as a substitute?
These pecan pie bars look absolutely delicious and perfect for the holiday season! I love that they’re both gluten-free and dairy-free—such a great option for everyone to enjoy. Thanks for sharing this amazing recipe!
These Paleo Pecan Pie Bars look absolutely delicious! I love that they’re both gluten-free and dairy-free, making them a perfect treat for various dietary needs. I’ll definitely be trying this recipe soon!
¡Estas barritas de pecán estilo paleo se ven deliciosas! Me encanta que sean sin gluten y sin lácteos, pero que aún así conserven esa textura rica y pegajosa. ¿Has probado hacerlas con algún edulcorante alternativo, como jarabe de arce o azúcar de coco? ¡Tengo muchas ganas de probar esta receta!
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Great recipe for pecan tart admirers who can’t handle the excessive sugar that it usually contains!
I toasted pecans before adding and reduced sugar by 1/4c for my own tastes, Would have been fine at original amounts too. Thank you for sharing this recipe!
This recipe looks amazing — perfect for those of us trying to eat clean during the holidays! I love discovering helpful tools too, like this one I recently built that calculates hours between any two dates.
These pecan pie bars look absolutely amazing—love that they’re both gluten- and dairy-free! I often lose track of time when baking, so I’ve started using this handy hours calculator https://calculadoradehors.com/to keep track of how long I spend on each recipe. Super helpful when planning my day around kitchen time. Thanks for another great recipe!
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