Rich, buttery, caramel‑nut bars that taste like pecan pie—no bake, low‑carb, keto‑friendly!

Scale

1 cup almond flour

2 tbsp melted butter

1 tbsp erythritol

½ tsp vanilla extract

Pinch of salt

¼ cup unsweetened peanut or almond butter

½ cup chopped pecans

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1. Line an 8×8 pan with parchment paper.

2. Mix crust ingredients and press into pan.

3. Make filling with nut butter and pecans; spread over crust.

4. Chill until firm, then slice into 12 bars.

Chill overnight for easy slicing. Substitute almond butter for peanut. Store refrigerated up to 5 days or freeze for up to a month.