This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

If you’re looking for a little inspiration for good-for-you Thanksgiving dessert, Ben McLauchlin of Swerve has you covered with this chocolate-y spin on traditional pecan pie.  Added bonus: They’re gluten-free, low-carb, and a surprise source of antioxidants, thanks to the pecans and the unsweetened chocolate.


Chocolate Pecan Pie Bars

Makes 30 servings


Shortbread Crust:

  • ¼ cup coconut flour
  • 1¾ cup almond flour
  • ½ cup butter (cold) or coconut oil (out of jar)
  • ½ cup Swerve, Confectioners
  • ½ teaspoon salt
  • 2-4 tablespoons cold water

Chocolate Ganache:

  • 2 ounces unsweetened chocolate
  • ¼ cup Swerve, Confectioners
  • 1/2 cup whipping cream
  • 1 teaspoon sour cream

Pecan Pie Filling:

  • 6 tablespoons butter, melted
  • ¾ cup brown Swerve (1 tablespoon molasses with ¾ Swerve, Granular
  • 3 large eggs
  • 3/4 cup chopped toasted pecans
  • 1½ teaspoon tapioca flour
  • 1½ teaspoon vanilla
  • 3/4 cup toasted pecan halves


Toasted Pecans: Preheat oven to 350 degrees.  Place pecans on rimmed cookie sheet, and toast for 5-7 minutes.  They should be aromatic, but not burned.  Remove from oven and set aside.

Shortbread Crust: Reduce oven to 325°F.  Excessively grease a 9 X 13 pan (if you skimp on this step, the shortbread will stick to the pan).  In a medium mixing bowl or food processor, mix the almond flour, coconut flour, Swerve, and Salt together.  Cut cold butter into small pieces or squares.  Pulse in a food processor, or press into dry mixture with a fork until it looks like corn meal (it is okay to have some chunks of butter in your mixture- this is shortbread).  Add 2-4 tablespoons of cold water to the mixture- it should begin to loosely combine.  Press dough evenly into greased 9 X 13 dish.  Bake for 25- 30 minutes, until edges are brown, and parts of the shortbread surface lightly browns.  Remove from oven, and let cool.

Chocolate Ganache: While shortbread is cooking, make the ganache.  In a saucepan over medium-low heat, add the chocolate, heavy cream, Swerve and sour cream.  Whisk the mixture continuously until ganache is smooth and warm.  Set aside.

Pecan Pie Filling: Once shortbread is out of oven and cooling, heat oven back to 350 degrees.  In a large mixing bowl with a whisk, mix Brown Swerve and eggs until creamy.  Add the chopped pecans, melted butter, tapioca starch, and vanilla extract, and stir to combine.

To Assemble the Bars: Spread ganache across cooled shortbread crust.  Evenly scatter pecan halves on the ganache and gently spread pecan pie filling.  Bake at 350 degrees for 25-30 minutes until top of pie bars are brown.  Let cool to room temperature and serve or you can cut them warm – they just won’t hold together as well, but they are still yummy!

Per serving: 160 calories, 16 grams fat, 7 grams saturated fat (mostly plant-based, if use coconut oil), 45 mg sodium, 12.6 grams carbohydrate (1.2 grams net carbs), 3 grams fiber, 1 gram sugar (less than 0.5 grams added sugar, 3 grams protein.



Swerve Giveaway:


Want more from Molly?  Click here to sign up for Nutrition Bites, her weekly e-newsletter with links to her Get the Skinny TV segments here on WGNO, and her weekly column in|The Times-Picayune!   And you can follow Molly on Facebook, Twitter, & Instagram:  @MollyKimballRD