Apple cinnamon bars taste like apple pie in snack-bar form — pecans, dried apples, cinnamon, and vanilla blended smooth and baked until the edges pull away from the pan. The whole batter comes together in a blender, so prep takes minutes. Nine guilt-free, gluten-free bars with just 2 g net carbs each.
There’s nothing like the scent of warm cinnamon and baked apples to make a house feel like home. If you’ve been searching for the perfect guilt-free treat, you’re going to fall head over heels for these Apple Cinnamon Bars. I created this recipe for anyone who craves the nostalgic comfort of apple pie but wants to skip the sugar crash and gluten. Made entirely in a blender, these bars are incredibly easy and perfect for a healthy weekly snack or an indulgent-tasting vegetarian dessert. Get ready to meet your new favorite recipe!
Ingredients
• 1 cup / 110g (3.9 oz) pecans
• 1/4 cup / 15g (0.53 oz) dried apples (frozen or room temperature)
• 1 cup / 240ml water
• 1/4 cup / 57g (2.01 oz) butter, softened
• 1 tsp / 5ml vanilla extract
• 1/2 tsp / 1.5g (0.05 oz) cinnamon
• 2 tbsp / 24g (0.85 oz) erythritol
• 1 ½ tsp / 6g (0.21 oz) baking powder
• 1 tbsp / 7g (0.25 oz) ground flax seed
Instructions
1. Preheat your oven to 350°F / 175°C and position an oven rack in the center.
2. Grease an 8×8 inch / 20×20 cm brownie pan with butter or cooking spray, or line it with parchment paper for easy removal.
3. Add all —pecans, dried apples, water, softened butter, vanilla, cinnamon, erythritol, baking powder, and ground flax seed—into a high-speed blender.
4. Blend on high for 30–60 seconds until the batter is completely smooth, with no large chunks of pecans or apples remaining.
5. Pour the batter into your prepared pan and use a spatula to smooth the top.
6. Bake for 45 minutes, or until the center is set and the edges are pulling away from the sides of the pan.
7. Remove from the oven and let the bars cool completely in the pan for at least 20–30 minutes before slicing. This step is crucial for them to firm up.
Nutritional Information
• Per serving (1 of 9 bars)
• Calories: 145 kcal
• Total Fat: 14g
• Total Carbohydrates: 4g (0.14 oz)
• Net Carbohydrates: 2g (0.07 oz)
• Protein: 2g
Pro Tips
• Chef’s
• 1. Don’t Slice When Warm: These bars are very soft right out of the oven. You must let them cool completely in the pan to set properly, otherwise they will crumble.
• 2. Toast Your Pecans: For a deeper, nuttier flavor, toast the pecans in a dry skillet for 2-3 minutes over medium heat before blending. Let them cool slightly first.
• 3. Soften Dried Apples: If your dried apples are very hard, soak them in the recipe’s measured water for 10 minutes before blending to ensure a perfectly smooth batter.
• 4. Add Some Texture: For a chunkier bar, reserve a handful of chopped pecans and dried apples. Blend the rest of the batter, then fold in the reserved pieces by hand.
FAQ
Q: Are these Apple Cinnamon Bars keto-friendly
A: Yes, with only 2g (0.07 oz) of net carbohydrates per serving, these bars are an excellent keto-friendly and low-carb dessert. The recipe uses erythritol, a sugar substitute, to keep the sugar content minimal.
Q: Why did my apple bars fall apart
A: The most common reason for crumbly bars is slicing them while they are still warm. It is crucial to let them cool completely in the pan for at least 20-30 minutes. This allows them to set and firm up properly.
Q: Can I use a different nut instead of pecans
A: While this recipe was developed with pecans, you could substitute them with walnuts or almonds for a different flavor. Be aware that this will alter the final taste, texture, and nutritional information.
Q: Can I use fresh apples instead of dried apples
A: This recipe is specifically designed for dried apples to control the moisture content and achieve the right batter consistency. Using fresh apples would add too much water and would require significant adjustments to the recipe.
Pro Tips
- Let the bars cool completely in the pan for 20-30 minutes before slicing. They're very soft straight from the oven and crumble if cut while warm.
- Toast the pecans in a dry skillet for 2-3 minutes and cool them slightly before blending. It's a small step that deepens the nutty flavor noticeably.
- If your dried apples are rock hard, soak them in the recipe's measured water for 10 minutes before blending. That guarantees a completely smooth batter.
- For a chunkier bar, hold back a handful of chopped pecans and dried apple pieces, blend the rest of the batter, then fold the reserved pieces in by hand.
- Store the cooled bars in an airtight container for up to 5 days, or freeze them individually wrapped for a ready-made snack.
Frequently Asked Questions
Are these apple cinnamon bars keto?
Each of the 9 bars has 2 g net carbs (4 g total) with 14 g fat. The apple flavor comes from just 1/4 cup of dried apples spread across the whole batch.
Can I freeze the bars?
Yes — cool them fully, wrap each bar, and freeze for up to 2 months. They thaw at room temperature in about 20 minutes.
Can I use fresh apple instead of dried?
The recipe is built on dried apples because fresh apple adds much more moisture and carbs. If you swap, stick to 1/4 cup finely diced fresh apple and expect a softer, wetter bar.
Why did my bars fall apart when I cut them?
They were almost certainly sliced warm. These bars only firm up after 20-30 minutes of cooling in the pan — that rest is what makes clean cuts possible.
Recipe card below.
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Apple Cinnamon Bars
Ingredients
Method
- Preheat your oven to 350°F / 175°C and position an oven rack in the center.
- Grease an 8x8 inch / 20x20 cm brownie pan with butter or cooking spray, or line it with parchment paper for easy removal.
- Add all —pecans, dried apples, water, softened butter, vanilla, cinnamon, erythritol, baking powder, and ground flax seed—into a high-speed blender.
- Blend on high for 30–60 seconds until the batter is completely smooth, with no large chunks of pecans or apples remaining.
- Pour the batter into your prepared pan and use a spatula to smooth the top.
- Bake for 45 minutes, or until the center is set and the edges are pulling away from the sides of the pan.
- Remove from the oven and let the bars cool completely in the pan for at least 20–30 minutes before slicing. This step is crucial for them to firm up.
