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This Keto Pecan Pie brings all the warm, gooey, nutty flavors of the traditional holiday dessert, but with a low-carb makeover. Perfect for Thanksgiving or any special occasion, this pie has a flaky almond flour crust and a rich, sugar-free pecan filling that everyone will love!
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Why You’ll Love This Recipe
- Low-Carb Dessert: Only 3g net carbs per slice, making it keto-friendly.
- Rich and Decadent: Every bite is packed with buttery pecans and a luscious caramel filling.
- Simple to Make: Requires basic keto pantry staples and is surprisingly easy to prepare.
My Personal Experience
Growing up, pecan pie was always my favorite holiday dessert. When I started keto, I thought I’d never enjoy it again—until I tried this recipe! The buttery almond crust and sweet, nutty filling are so good, even my non-keto family members ask for seconds.
Tools You’ll Need to Make This Recipe a Success
- Mixing Bowls: For preparing the crust and filling.
- Whisk: To mix the filling ingredients.
- Saucepan: For melting butter and combining syrup and sweeteners.
- 9-Inch Pie Pan: To assemble and bake the pie.
- Oven: Preheat to 350°F (175°C) for baking.
- Pie Shield or Aluminum Foil: To protect the crust edges during baking.
Ingredients & Substitutions
For the Crust
- Almond Flour: The base for a flaky crust. Coconut flour can be substituted, but use half the amount.
- Butter: Adds richness to the crust. Use ghee for a dairy-free option.
- Egg: Helps bind the crust together. No substitute recommended.
- Sweetener: Use powdered erythritol or monk fruit for a sugar-free option.
For the Filling
- Pecans: Whole or chopped, they’re the star of the show. Walnuts can be used as an alternative.
- Butter: Adds a rich, caramelized flavor.
- Sugar-Free Syrup: Provides the gooey texture. Maple-flavored syrups like Lakanto work well.
- Eggs: Help thicken the filling as it bakes.
- Vanilla Extract: Enhances the flavor.
- Sweetener: Granular erythritol, monk fruit, or allulose are ideal choices.
How to Make Keto Pecan Pie
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan.
- In a bowl, mix 2 cups almond flour, 1/4 cup powdered sweetener, 1/4 tsp salt, 1/3 cup melted butter, and 1 beaten egg until a dough forms.
- Press the dough evenly into the pie pan, covering the bottom and sides.
- Pre-bake the crust for 10 minutes, then set aside to cool.
Step 2: Make the Filling
- In a saucepan, melt 1/2 cup butter over medium heat. Stir in 1/2 cup sugar-free syrup and 1/3 cup granular sweetener until combined.
- Remove from heat and let cool slightly. Whisk in 3 beaten eggs and 1 tsp vanilla extract.
- Arrange 1 1/2 cups of pecans on the pre-baked crust. Pour the filling over the pecans, ensuring they’re evenly distributed.
Step 3: Bake the Pie
- Bake in the preheated oven for 35-40 minutes, or until the filling is set but slightly jiggly in the center.
- Let the pie cool completely before slicing to allow the filling to firm up.
Pro Tips for Perfect Keto Pecan Pie
- Don’t Overbake: The filling will set as it cools. Overbaking can cause it to crack.
- Toast the Pecans: For extra flavor, toast the pecans before adding them to the pie.
- Use a Pie Shield: Cover the crust edges with foil or a pie shield to prevent over-browning.
Serving Suggestions
- Top with a dollop of sugar-free whipped cream or a scoop of keto vanilla ice cream.
- Pair with a cup of keto-friendly coffee or tea for the ultimate dessert experience.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze individual slices wrapped in plastic wrap for up to 2 months.
- Reheating: Warm slices in the microwave for 15-20 seconds or enjoy cold.
Got Questions? Find Your Answers Here!
- Can I make this dairy-free? Yes, use coconut oil or ghee instead of butter.
- What if I don’t have sugar-free syrup? You can substitute it with melted allulose or another liquid sweetener.
- How do I know the pie is done? The edges should be set, but the center should still jiggle slightly.
Nutritional Information (per slice)
- Calories: ~280
- Fat: 26g
- Protein: 5g
- Net Carbs: 3g
Keto Pecan Pie Recipe
Indulge in the warm, nutty flavors of this Keto Pecan Pie. With a buttery almond flour crust and a gooey, sugar-free filling, it’s the perfect low-carb dessert for holidays or any special occasion.
Equipment
- Mixing bowl
- Whisk
- Saucepan
- 9-Inch Pie Pan
- Oven
- Pie Shield or Aluminum Foil
Ingredients
For Crust:
- 2 cups almond flour
- 1/4 cup powdered sweetener
- 1/4 tsp salt
- 1/3 cup melted butter
- 1 egg beaten
For Filling:
- 1/2 cup butter
- 1/2 cup sugar-free syrup
- 1/3 cup granular sweetener
- 3 large eggs beaten
- 1 tsp vanilla extract
- 1 1/2 cups pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan.
- In a mixing bowl, combine almond flour, powdered sweetener, salt, melted butter, and the beaten egg, and mix until it forms a dough.
- Press the dough evenly into the bottom and sides of the prepared pie pan.
- Bake the crust for 10 minutes, then remove it from the oven and set aside to cool.
- In a saucepan, melt the butter over medium heat. Add the sugar-free syrup and granular sweetener, stirring until fully combined.
- Take the saucepan off the heat and let it cool slightly before whisking in the beaten eggs and vanilla extract.
- Spread the pecans evenly over the cooled crust.
- Pour the prepared filling over the pecans, ensuring they are well covered.
- Bake for 35-40 minutes until the filling is mostly set but still slightly wobbly in the center.
- Allow the pie to cool completely before slicing so that the filling can firm up properly.
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