1. Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside for later.
2. Add all dry ingredients to a large bowl: keto-friendly nuts, shredded coconut, pumpkin seeds, ground flaxseed and salt (if using). Make sure to chop nuts very well, as large chunks will create crumbly bars. Stir until well mixed.
3. Add all wet ingredients to a medium bowl: low carb granulated “sugar”, coconut oil, pecan butter and keto honey. Whisk until well incorporated.
4. Pour wet ingredients over dry ingredients. Using a rubber spatula, stir and fold until very well mixed. Break up any chunks that form and incorporate back into mixture. Make sure everything is well coated and moist.
5. Pour the mixture into the prepared baking pan. Using the spatula, nudge the mixture until loosely and evenly spread out. Then, use the spatula to press the mixture firmly down into an even, very tightly-packed layer.
6. Bake for 25-29 minutes. Mine took 27 minutes.
7. Place baking pan onto a cooling rack to cool for 40-60 minutes, or until completely firm. After, lift bars and parchment paper onto the cooling rack to finish cooling for 1-2 hours. Slice and enjoy! Storing instructions below.

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