Gluten-Free Pecan Pie Bars (Almond-Flour Crust, No Corn Syrup)

No one wants a dessert that feels like a lecture. You want something bold, sticky, decadent—and still smart. These Gluten-Free Pecan Pie Bars hit like classic pecan pie, but with an almond-flour crust and zero corn syrup.

They’re rich without being cloying, slice clean, and make you look like the person who “just threw something together” while secretly being a mastermind. Bring these to a party and watch the store-bought desserts go untouched—oops.

The Secret Behind This Recipe

The magic is in two swaps. First, the crust: we use finely ground almond flour with a pinch of tapioca or cornstarch for structure, yielding a tender, buttery base that doesn’t crumble to dust.

Second, the filling: instead of corn syrup, we blend pure maple syrup and dark brown sugar. You still get that glossy, caramelized finish, but with deeper flavor and fewer additives. We also add a whisper of apple cider vinegar and a splash of vanilla to balance sweetness.

Toasted pecans (non-negotiable) bring out the nutty notes and keep the bars from tasting flat. And yes, a little flaky sea salt at the end makes the whole pan taste like you know what you’re doing—because you do.

Shopping List – Ingredients

• For the almond-flour crust:
  • 2 1/4 cups finely ground almond flour
  • 2 tablespoons tapioca starch or cornstarch
  • 1/4 cup granulated sugar or coconut sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (1 stick) unsalted butter, melted (or coconut oil for dairy-free)
  • 1 teaspoon vanilla extract
• For the pecan filling:
  • 3 large eggs, room temperature
  • 1/2 cup dark brown sugar, packed
  • 3/4 cup pure maple syrup (Grade A, dark/robust preferred)
  • 3 tablespoons unsalted butter, melted and slightly cooled (or ghee)
  • 1 tablespoon molasses (optional, for depth)
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar or lemon juice
  • 1/2 teaspoon fine sea salt
  • 2 cups pecan halves, lightly toasted and roughly chopped
• To finish:
  • Flaky sea salt, for sprinkling (optional but elite)

How to Make It – Instructions

1. Prep the pan. Heat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment, leaving overhang for easy lifting.Lightly grease the parchment.
2. Toast the pecans. Spread pecans on a sheet pan and toast for 7–9 minutes until fragrant. Cool slightly, then rough-chop. This step is everything.
3. Mix the crust. In a bowl, whisk almond flour, tapioca, sugar, and salt.Stir in melted butter and vanilla until it resembles damp sand that clumps when pressed.
4. Press and par-bake. Press crust into the pan in an even layer. Dock with a fork a few times. Bake 12–15 minutes until lightly golden at the edges.Set aside.
5. Make the filling. In a medium bowl, whisk eggs until smooth. Add brown sugar, maple syrup, melted butter, molasses (if using), vanilla, vinegar, and salt. Whisk until glossy and cohesive—no sugar lumps.
6. Combine with pecans. Stir in the chopped toasted pecans.The mixture should be thick and well-distributed. If it looks thin, let it sit 2 minutes to thicken slightly.
7. Assemble. Pour filling over the warm crust and spread evenly. Give the pan a gentle tap to release bubbles.
8. Bake. Return to the oven for 22–28 minutes, until the center is just set with a tiny jiggle.Overbaking = dry, sad bars. Don’t be that person.
9. Cool completely. Place the pan on a rack and cool at least 2 hours, preferably 3–4. For the cleanest cuts, chill for 1 hour after cooling.
10. Finish and slice. Sprinkle with flaky sea salt.Lift out by the parchment and slice into 24 squares or 12 hefty bars. Serve at room temp.

Storage Instructions

• Room temperature: Store in an airtight container up to 2 days.
• Refrigerator: Keeps 5–6 days; texture firms up (great for clean cuts).
• Freezer: Wrap bars individually and freeze up to 2 months. Thaw in the fridge overnight, then bring to room temp.
• Re-crisping tip: A quick 5-minute warm-up in a 300°F oven revives the edges if you like a little snap.

Benefits of This Recipe

• Gluten-free without compromise: Almond flour brings rich, buttery flavor and structure—no cardboard vibes.
• No corn syrup: Maple syrup + brown sugar = caramel depth and cleaner ingredient list, IMO.
• Holiday-proof: Scales easily, slices clean, and travels like a pro for potlucks and parties.
• Balanced sweetness: A touch of acid and salt keeps the bars from veering into toothache territory.
• Make-ahead friendly: They’re even better the next day as the flavors marry.Yes, patience pays.

Avoid These Mistakes

• Skipping the pecan toast: Raw pecans taste flat. Toasting builds that signature pecan pie flavor.
• Overbaking the filling: Pull when just set. If it’s puffed dramatically and cracking, you went too far.
• Not cooling before slicing: Warm bars will ooze.Cool fully for tidy squares that flex on your knife skills.
• Using coarse almond meal: You want fine almond flour. Coarse meal makes the crust crumbly and uneven.
• Forgetting salt: A pinch in the filling and a sprinkle on top sharpen flavors. Don’t fear the flake.

Mix It Up

• Espresso maple twist: Add 1 teaspoon instant espresso to the filling for subtle mocha vibes.
• Bourbon classic: Stir in 1–2 tablespoons bourbon; reduce vanilla to 1 teaspoon.
• Chocolate-laced: Scatter 1/2 cup dark chocolate chunks over the crust before adding filling.Instant candy-bar energy.
• Dairy-free: Swap butter for refined coconut oil or dairy-free butter. Choose coconut sugar for a deeper caramel note.
• Lower sugar: Reduce brown sugar to 1/3 cup and maple to 2/3 cup; bake time may be 2–3 minutes shorter.
• Nut medley: Use half pecans, half walnuts or hazelnuts. Toast all nuts first, obviously.

FAQ

Can I make these bars paleo?

Yes.

Use coconut sugar in both crust and filling, swap butter for coconut oil or ghee, and ensure your vanilla and chocolate (if adding) are compliant. Maple syrup is already paleo-friendly.

Do I need to blind-bake the crust longer?

No. A light par-bake is enough because the crust continues cooking under the filling.

If your oven runs cool, add 2 minutes until edges are lightly golden.

Why add vinegar to the filling?

A tiny bit of acid balances sweetness and keeps the maple from tasting one-note. You won’t taste “vinegar,” just a cleaner finish.

My bars are too soft. What happened?

They were likely underbaked or sliced too warm.

Chill for an hour and reassess. Next time, bake until the center barely jiggles and the edges look set.

Can I use honey instead of maple syrup?

You can, but the flavor will be stronger and sweeter. If using honey, reduce brown sugar by 1–2 tablespoons and keep a close eye on bake time.

How do I prevent a greasy crust?

Measure almond flour accurately (spoon and level), and don’t add extra butter.

If using coconut oil, ensure it’s not overly hot when mixing.

What size pan works if I don’t have 9×13?

A 10×10 or 9×9 pan yields thicker bars; add 5–8 minutes to the bake time. For a half-sheet, double the recipe.

Are these bars kid-friendly?

Absolutely. The sweetness is balanced, the texture is chewy and crunchy, and they hold up in lunchboxes.

Maybe hide a few for yourself—just saying.

Final Thoughts

These Gluten-Free Pecan Pie Bars deliver everything you want from pecan pie—glossy top, buttery crunch, caramel center—without the corn syrup or gluten baggage. They’re simple, scalable, and impressive in that “how are they this good?” kind of way. Bake them once and they’ll become your flex dessert for holidays, potlucks, or Tuesdays that need a win.

Pro tip: stash a few in the freezer before sharing. Future-you will send a thank-you note.