These Maple Pecan Pie Bars are a naturally sweetened, gluten-free twist on the classic holiday dessert. Made with almond flour, coconut flour, honey, and pure maple syrup, they deliver all the warm, buttery flavor of traditional pecan pie without corn syrup or refined sugar.
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A Quick Look at the Recipe
✅ Recipe Name: Maple Pecan Pie Bars
🕒 Ready In: ~40 minutes
👪 Serves: 16 bars
🍽 Calories: ~280 per bar (estimated)
🥣 Main Ingredients: Almond flour, butter, maple syrup, eggs, pecans
📖 Dietary Info: Gluten-free; naturally sweetened; no corn syrup
👌 Difficulty: Easy - simple crust, one-pot filling, one-pan bake
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The almond flour crust bakes into a soft, cookie-like base, while the maple-pecan filling becomes gooey, caramel-like, and packed with toasted pecans. They're simple to make, perfectly sweet, and a more wholesome way to enjoy your favorite pecan pie flavors.
If you love healthier fall desserts made with real ingredients, try our Cranberry Cheesecake Bars, cozy Pumpkin Chocolate Chip Bars, or Pecan Snowball Cookies next. They all follow the same naturally sweetened, gluten-free style that makes these healthy pecan pie bars an easy holiday favorite.
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Why You'll Love these Maple Pecan Pie Bars:
Healthier Alternative: These pecan pie bars are naturally sweetened with honey and maple syrup, making them a refined sugar-free treat!
Gluten-Free & Grain-Free: The almond and coconut flour crust creates a delicious, buttery base without any wheat flour.
Rich & Buttery Flavor: The combination of maple syrup, cinnamon, and vanilla gives these bars a deep, caramel-like flavor.
Easy to Make: With a simple press-in crust and a quick stovetop filling, these bars come together with minimal effort.
Key Ingredients:
- almond flour. Provides a nutty, buttery texture for the crust while keeping it gluten-free. Use fine-blanched almond flour for the best consistency.
- coconut flour. Helps absorb moisture and adds a slight sweetness to the crust.
- honey & maple syrup. Natural sweeteners that bring out deep caramel-like flavors. Maple syrup in the filling enhances the pecan pie taste!
- cinnamon. A hint of spice that complements the pecans. Feel free to adjust to taste!
- pecans. Left whole for a beautiful presentation and added crunch in every bite. Using whole pecans gives the bars a more traditional pecan pie look and texture.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make them dairy-free: Swap the butter in both the crust and filling for melted coconut oil or a dairy-free butter alternative. The texture stays nearly identical, and the coconut flavor remains subtle.
- Use a different sweetener: Maple syrup gives these bars their signature flavor, but honey can be used in the filling for a slightly thicker, richer result. In the crust, you can use maple syrup in place of honey if needed.
- Add chocolate: Stir ½ cup dark or semi-sweet chocolate chips into the filling for a richer twist on classic pecan pie bars.
- Use different nuts: Pecans are classic, but chopped walnuts or hazelnuts also work well. Keep the volume the same so the filling sets correctly.
How to Make Pecan Pie Bars:
- Step 1: Preheat the oven to 350°F. In a mixing bowl, combine almond flour, coconut flour, salt, melted butter and honey. Mix until well combined.
- Step 2: Line an 8x8-inch baking pan with parchment paper. Press the dough evenly into the bottom of the pan. Bake for 10-12 minutes or until lightly golden.
- Step 3: In a small saucepan over medium heat, melt the butter. Stir in maple syrup, vanilla extract, cinnamon, and salt.
- Step 4: Remove from heat and let cool slightly. Once cooled, whisk in the lightly beaten eggs.
- Step 5: Stir in the chopped pecans. Pour the pecan mixture over the pre-baked crust, spreading evenly.
- Step 6: Return to the oven and bake for 20-25 minutes. Let the bars cool completely before slicing to allow the filling to firm up.
Recipe Notes & Tips:
- Pre-Bake the Crust: Baking the crust first ensures it stays firm and doesn't become soggy once the filling is added.
- Cool Before Cutting: Let the bars cool completely before slicing to allow the filling to set properly. Chilling them in the fridge can help firm them up faster.
- Use Whole Pecans: Keeping the pecans whole adds a beautiful texture and classic pecan pie appearance. For a more even layer, arrange them neatly before baking.
- Don't Over bake: The filling should be just set with a slight jiggle in the center when removed from the oven. Over baking can make the filling too firm.
- Line the Pan with Parchment Paper: This makes it much easier to lift the bars out and cut them into clean slices.
- Make It Dairy-Free: Swap the butter for coconut oil or ghee for a dairy-free version.
How to Store:
Room Temperature: Store in an airtight container for up to 2 days in a cool, dry place.
Refrigerator: Keep in an airtight container for up to 1 week for longer freshness.
Freezer: Wrap bars individually and store in a freezer-safe container for up to 3 months.
Thawing: Let frozen bars thaw at room temperature for 30 minutes or in the fridge overnight before serving.
Maple Pecan Pie Bars FAQs:
If the bars are too soft, the filling likely didn't bake long enough for the eggs to fully set. Bake until the center no longer jiggles and the edges are golden brown, usually 20-25 minutes. Also make sure to let the bars cool completely; the maple filling firms up significantly as it cools, especially with almond flour crusts.
Yes, this recipe is naturally sweetened with maple syrup and honey, so no corn syrup is needed. Maple syrup creates a rich, caramel-like filling without the heaviness or processed sweetness of traditional pecan pie bars.
Yes. Replace the butter in both the crust and filling with melted coconut oil or a dairy-free butter stick. The filling will still set properly, and the crust will have a similar texture.
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Maple Pecan Pie Bars
Ingredients
- 2 cups almond flour
- ¼ cup coconut flour
- ½ teaspoon salt
- ½ cup butter melted
- ¼ cup honey
- ⅓ cup butter
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 eggs, lightly beaten
- 1 ½ cups pecans
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
- In a mixing bowl, combine almond flour, coconut flour, and salt. Stir in the melted butter and honey until the mixture comes together.
- Press the dough evenly into the bottom of the prepared pan. Bake for 10-12 minutes or until lightly golden.
- In a small saucepan over medium heat, melt the butter. Stir in maple syrup, vanilla extract, cinnamon, and salt. Remove from heat and let cool slightly.
- Once cooled, whisk in the lightly beaten eggs. Stir in the chopped pecans.
- Pour the pecan mixture over the pre-baked crust, spreading evenly.
- Return to the oven and bake for 20-25 minutes, until the filling is set and golden brown. Let the bars cool completely before slicing to allow the filling to firm up.
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Nutrition
Notes
- Pre-Bake the Crust: Baking the crust first ensures it stays firm and doesn't become soggy once the filling is added.
- Cool Before Cutting: Let the bars cool completely before slicing to allow the filling to set properly. Chilling them in the fridge can help firm them up faster.
- Use Whole Pecans: Keeping the pecans whole adds a beautiful texture and classic pecan pie appearance. For a more even layer, arrange them neatly before baking.
- Don't Over bake: The filling should be just set with a slight jiggle in the center when removed from the oven. Over baking can make the filling too firm.
- Line the Pan with Parchment Paper: This makes it much easier to lift the bars out and cut them into clean slices.
- Make It Dairy-Free: Swap the butter for coconut oil or ghee for a dairy-free version.
Beth R. says
I definitely recommend these! I love the use of honey and maple instead of sugar.
Kae says
I love being able to have pecan pie without corn syrup