Why are my pecan pie bars still gooey in the middle?

That's exactly how they're supposed to be! Just like traditional pecan pie, these bars have a soft, gooey caramel-like filling. The center should be set but still have a slight jiggle when you remove them from the oven. They'll continue to firm up as they cool. If the filling is still runny after cooling completely, they may need more baking time.

Can I use regular honey instead of sugar-free honey?

Yes, you can substitute regular honey for the sugar-free honey in this recipe. Just keep in mind that regular honey contains a lot more sugar and carbohydrates, so your pecan pie bars will no longer be keto-friendly. I prefer using sugar-free honey because it helps create that sticky, gooey texture without adding all the sugar.

Do I need to prepare the cake mix before adding it?

No! This is what makes these bars so easy. You're going to sprinkle the dry cake mix directly over the pecan filling. Don't add the eggs, oil, or other ingredients listed on the cake mix package, and don't stir the cake mix into the filling. The melted butter and moisture from the filling help create a buttery topping as everything bakes.

Can I use a different keto cake mix?

You can try another brand of yellow cake mix, but I recommend using one that's similar in size to the 10.6-ounce package I use. Different keto cake mixes contain different types of low carb flours and sweeteners, which can affect how they absorb moisture and bake.

Keto Pecan Pie Bars (Easy Dump & Bake Recipe!)

The recipe

Keto Pecan Pie Bars

Print Pin

Prep 10 min Cook 32 min Total 42 min Serves 16

Ingredients

Servings 16

Keto Pecan Pie Bars Ingredients

4 large eggs, room temperature
10.5 oz bottle (~ ¾ cup) sugar-free honey
3/4 cup packed brown sugar substitute
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
1 cup salted butter, melted, divided
3 cups pecan halves, divided
10.6 oz package keto yellow cake mix
2 teaspoons pumpkin pie spice

Step by Step Instructions

1
Preheat oven & prepare pan
1. Preheat oven to 350 degrees F. Coat a 13×9 inch baking dish with cooking spray.
2
Make gooey pecan pie filling

In a small bowl, whisk together eggs, sugar-free honey, brown sugar substitute, heavy cream, vanilla extract, and ½ cup of the butter until smooth.

For this step
- 10.5 oz bottle (~3/4 cup) sugar-free honey
- 3/4 cup packed brown sugar substitute
- 2 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- 1/2 cup salted butter, melted
3
Chop pecans

Rough chop 1½ cups of the pecan halves just to make them a little smaller pieces. Then add to the egg mixture and stir until pecans are well coated. Transfer mixture to the prepared baking dish.

For this step
- 1½ cups pecan halves
4
Dry ingredients

Open the bag of cake mix and add pumpkin pie spice to the bag. Stir to combine.

For this step
- 10.6 oz package keto yellow cake mix
- 2 teaspoons pumpkin pie spice
Sprinkle cake mix

Sprinkle the mix evenly over the pecan mixture.
6
Finish the bars

Drizzle remaining melted butter over the top, followed by the remaining pecan halves.

For this step
- 1/2 cup salted butter, melted
- 1½ cups pecan halves
Bake

Bake for 20 minutes uncovered, then cover with aluminum foil and bake until lightly golden brown and no dry spots remain on top, about 10-12 minutes longer. Center will still feel slightly mushy to the touch, but will set as it cools. Let cool for 15-20 minutes before serving.

Tip
Can serve warm with ice cream or let cool further to serve as bars.