If you’re a fan of pecan pie and cookies but looking for a healthier alternative, these Healthy Pecan Pie Shortbread Bars might just be your new favorite Fall treat. Combining the rich, caramelized flavors of pecan pie with the buttery, melt-in-your-mouth goodness of shortbread, these bars are a delicious indulgence that won’t derail your health goals. They are the perfect salty/sweet combination and are so easy to make! You only need 7 simple, wholesome ingredients to make these that you probably already have on hand.
What makes them “healthy” might you ask? These shortbread bars are gluten, dairy, grain, and refined sugar free! These bars are perfect for anyone who loves pecan pie, cookies, and all the holiday treats but want a lighter, “better for you” version.
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Why These Bars Are Healthier:
Nutrient-Dense: Pecans and almonds are nutrient-dense nuts that offer numerous health benefits. Both are rich in heart-healthy monounsaturated fats, antioxidants, and fiber, which support cardiovascular health, reduce inflammation, and aid in blood sugar control. Pecans are particularly high in antioxidants, promoting overall cellular health, while almonds are a great source of vitamin E, magnesium, and protein, which benefit bone, brain, and digestive health.
No Refined Sugar: I use natural sweeteners like maple syrup and monk fruit, which have a lower glycemic index than refined sugars.
Healthy Fats: Both the base and topping of these bars use coconut oil or grass-fed butter, which provide healthy fats that support brain function and hormone balance. Additionally, the pecans themselves are loaded with heart-healthy omega-3s.
Rich in Fiber: Almond flour is great sources of fiber, which supports digestive health and helps keep you fuller for longer.
Ingredients
For the shortbread crust:
- 1 ½ cups almond flour (fine, packed, organic)
- 3 tbsp coconut oil (melted & cooled – or sub melted grass fed butter or vegan melted butter)
- 1 tbsp maple syrup (organic)
- 1 tsp vanilla extract (organic)
- 1/2 tsp fine sea salt
For the topping:
- 1/8 cup brown monk fruit (can also use coconut sugar)
- 1/4 cup maple syrup (organic)
- 1/4 tsp vanilla extract
- 1 ½ cups pecans (pecan halves roughly chopped)
How To Make Them
- Preheat your oven to 350°F. Spray a small baking dish with avocado/olive oil. My dish was 11×6. This is the exact one that I used! You could also do an 8×8 square dish.
- In a mixing bowl, combine the almond flour, oil/butter, syrup, vanilla, & salt. Mix until fully incorporated and you have fine crumbles that stick together when you pinch them together. Press the shortbread crust firmly down in your baking dish. Bake for 8 minutes.
- In the meantime, make the topping in small saucepan or skillet over medium/low heat. Add the maple syrup, monk fruit, and vanilla extract. Mix well, until the monk fruit has dissolved. Allow the sauce to bubble up and then pour in the pecans. Coat the pecans fully in the sauce and cook for an additional minute, stirring frequently. The shortbread crust should be done by now. Turn off the heat.
- Pour the filling on top of the shortbread crust (slightly press it down into the shortbread). Work quickly, as it hardens and gets sticky very fast! Bake for an additional 15-20 minutes. Chill in the fridge for at least 1 hour before slicing and serving. Makes 9 large bars or 12 medium.
How To Store
Store leftover pecan pie bars in the fridge for up to a week or in a cool, dry place (covered) for up to 4 days. I personally store mine in the fridge for ultimate freshness. You can also freeze these for up to 3 months.
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Healthy Pecan Pie Shortbread Bars (Gluten & Dairy Free!)
If you're a fan of pecan pie and cookies but looking for a healthier alternative, these Healthy Pecan Pie Shortbread Bars might just be your new favorite Fall treat. Combining the rich, caramelized flavors of pecan pie with the buttery, melt-in-your-mouth goodness of shortbread, these bars are a delicious indulgence that won’t derail your health goals. They are the perfect salty/sweet combination and are so easy to make! You only need 7 simple, wholesome ingredients to make these that you probably already have on hand.
Ingredients
For the shortbread crust:
For the topping:
Instructions
- Preheat your oven to 350°F. Spray a small baking dish with avocado/olive oil. My dish was 11x6. This is the exact one that I used! You could also do an 8x8 square dish.
- In a mixing bowl, combine the almond flour, oil/butter, syrup, vanilla, & salt. Mix until fully incorporated and you have fine crumbles that stick together when you pinch them together. Press the shortbread crust firmly down in your baking dish. Bake for 8 minutes.
-
In the meantime, make the topping in small saucepan or skillet over medium/low heat. Add the maple syrup, monk fruit, and vanilla extract. Mix well, until the monk fruit has dissolved. Allow the sauce to bubble up and then pour in the pecans. Coat the pecans fully in the sauce and cook for an additional minute, stirring frequently. The shortbread crust should be done by now. Turn off the heat.
- Pour the filling on top of the shortbread crust (slightly press it down into the shortbread). Work quickly, as it hardens and gets sticky very fast! Bake for an additional 15-20 minutes. Chill in the fridge for at least 1 hour before slicing and serving. Makes 9 large bars or 12 medium.
Servings 12
- Amount Per Serving
- Calories 222kcal
- % Daily Value *
- Total Fat 19.6g31%
- Saturated Fat 3.1g16%
- Cholesterol 7.5mg3%
- Sodium 127.6mg6%
- Total Carbohydrate 10.5g4%
- Dietary Fiber 2.8g12%
- Sugars 6g
- Protein 4.2g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.
