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Keto Maple Pecan Breakfast Bars - Easy, Nutty, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups fine blanched almond flour
  • 1/2 cup unsweetened shredded coconut
  • 3/4 cup chopped pecans, plus 2 tablespoons for topping
  • 2 tablespoons golden flaxseed meal (optional but recommended for chew)
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/3 to 1/2 cup granular erythritol or allulose (adjust to taste)
  • 2 large eggs, room temperature
  • 1/3 cup unsalted butter, melted (or coconut oil for dairy-free)
  • 1 teaspoon pure maple extract (not maple syrup)
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsweetened almond milk (as needed for consistency)
  • Optional: 2 tablespoons sugar-free chocolate chips or chopped sugar-free dark chocolate

Method
 

  1. Prep the pan: Heat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving flaps for easy lifting. Lightly grease the sides.
  2. Combine dry ingredients: In a large bowl, whisk almond flour, shredded coconut, chopped pecans, flaxseed meal, baking powder, salt, cinnamon, and sweetener until evenly mixed.
  3. Mix wet ingredients: In a separate bowl, whisk eggs, melted butter, maple extract, and vanilla until smooth. If the butter starts to seize, add a splash of almond milk and whisk again.
  4. Make the batter: Pour the wet mixture into the dry ingredients. Stir with a spatula until a thick, scoopable batter forms. If it looks dry or crumbly, add almond milk 1 tablespoon at a time until it holds together. Fold in chocolate chips if using.
  5. Press and top: Transfer the batter to the pan. Press into an even layer with a spatula or damp fingers. Sprinkle the remaining pecans on top and press them in lightly.
  6. Bake: Bake for 18–22 minutes, or until the edges are golden and the center looks set. A toothpick should come out with just a few moist crumbs, not wet batter.
  7. Cool completely: Let the pan cool on a rack for at least 30–45 minutes before lifting the slab out. Cooling helps the bars firm up and slice cleanly.
  8. Slice and serve: Cut into 9 larger bars or 12 smaller bars. Enjoy as-is or with a smear of almond butter.