Rich, buttery keto pecan squares made with almond flour crust and caramel-style filling, low-carb and satisfying.

2 cups almond flour

1/2 cup butter, melted

1/3 cup erythritol or monk fruit blend

1/4 tsp salt

2 large eggs

1/3 cup heavy cream

1 1/2 cups chopped pecans

1 tsp vanilla extract

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1. Preheat oven to 350°F and line 8×8 pan with parchment.

2. Mix almond flour, melted butter, sweetener, and salt. Press into pan and bake 10–12 minutes until golden.

3. In saucepan, melt butter with sweetener; cook until lightly caramelized.

4. Add cream, vanilla, and pinch of salt; whisk until smooth.

5. Stir in pecans and pour mixture over baked crust.

6. Bake 15–20 minutes more, until set and golden.

7. Cool completely, then slice into squares.

Toast pecans before mixing for deeper flavor.

Store refrigerated up to 7 days or freeze for up to 2 months.

Best served chilled for clean slices.