Maple Pecan Fat Bomb Bars

Keto Recipes > Keto Breakfast Recipes

Whether it’s the morning and you’re in a rush to get out of the door, or the afternoon and you’re looking for a fast and easy lunch that’s packed full of fats – this will come in handy. These Maple Pecan Fat Bomb Bars provide a delicious “protein bar” style of eating, without having an overabundance of protein – allowing you to fill up with fats as you keep going during the day, and give you enough energy to last until your next meal.


The toasted pecans are what set the flavor apart – that nutty, aromatic, and delicious taste that comes through in each and every bite makes those extra few minutes of time well worth it. They’re slightly sweet, but not overly sweet – complimented by the natural saltiness in the pecans. The coconut gives a wonderful flavor profile through the whole bar, and the almond flour acts as a binder, almost seamlessly integrating itself with the pecans to come through unnoticed.

Lastly, the homemade “maple syrup” will give a delightful maple flavor that coats each and every centimeter of the bar so that you get just a subtle maple flavor with every bite.

What’s your favorite flavored bar you like to make? Let us know in the comments below!

Yields 12 servings of Maple Pecan Fat Bomb Bars

The Preparation

The Execution

1. Measure out 2 cups of pecan halves and bake for 6-8 minutes at 350F in the oven. Just enough to when they start becoming aromatic.


2. Remove pecans from the oven, then add to a plastic bag. Use a rolling pin to crush them into chunks. It doesn’t matter too much about the consistency, but I like to get relatively large chunks so I can see them in the bars as I eat it.


3. Mix the dry ingredients into a bowl: 1 cup Almond Flour, 1/2 cup Golden Flaxseed Meal, and 1/2 cup Unsweetened Shredded Coconut.


4. Add the crushed pecans to the bowl and mix together again.


5. Finally, add the 1/2 cup Coconut Oil, 1/4 cup “Maple Syrup” (recipe here), and 1/4 tsp. Liquid Stevia. Mix this together well until a crumbly dough is formed.


6. Press the dough into a casserole dish. I am using an 11×7 baking dish for this.


7. Bake for 20-25 minutes at 350F, or until the edges are lightly browned.


8. Remove from the oven, allow to partially cool, and refrigerate for at least 1 hour (to cut cleanly).


9. Cut into 12 slices and remove using a spatula.

Maple Pecan Fat Bomb Bars - The Perfect #LowCarb Breakfast On-The-Go! Shared via

This makes 12 total servings of Maple Pecan Fat Bomb Bars. Each serving comes out to be 298.58 Calories, 29.71g Fats, 2.51g Net Carbs, and 4.74g Protein.

Maple Pecan Fat Bomb BarsCaloriesFats(g)Carbs(g)Fiber(g)Net Carbs(g)Protein(g)
2 cups pecan halves1368142.527.44198.4418.16
1 cup almond flour6405624121224
½ cup golden flaxseed meal280181612412
½ cup unsweetened shredded coconut26726.6710.675.35.372.67
½ cup coconut oil972107.980000
¼ cup maple syrup565.390.480.150.340.03
¼ teaspoon liquid Stevia (~25 drops)000000
Per Serving(/12)298.5829.716.554.042.514.74
Maple Pecan Fat Bomb Bars

This makes 12 total servings of Maple Pecan Fat Bomb Bars. Each serving comes out to be 298.58 Calories, 29.71g Fats, 2.51g Net Carbs, and 4.74g Protein.

The Preparation

  • 2 cups pecan halves
  • 1 cup almond flour
  • ½ cup golden flaxseed meal
  • ½ cup unsweetened shredded coconut
  • ½ cup coconut oil
  • ¼ cup "maple syrup" (Recipe Here)
  • ¼ teaspoon liquid Stevia (~25 drops)

The Execution

  1. Toast pecans in the oven for 6-8 minutes at 350F. Remove from the oven and crush them in a plastic bag using a rolling pin.
  2. Add all dry ingredients to a bowl (including pecans) and mix together.
  3. Add wet ingredients and mix into a crumbly dough. Press into a casserole dish (11x7) and bake for 20-25 minutes at 350F.
  4. Remove and cool completely, then refrigerate for at least 1 hour. Cut into slices and serve.