Keto Pecan Pie

Why You’ll Love This Recipe

This Keto Pecan Pie is the perfect balance of crispy, flaky crust, sweet, gooey filling, and crunchy toasted pecans. The combination of the rich pecan filling with the almond flour crust provides a satisfying bite, and the sugar-free syrup keeps the pie wonderfully sweet without spiking your blood sugar. It’s a great dessert for holidays, special occasions, or any time you want a keto-friendly treat that doesn’t compromise on flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 1 1/2 cups almond flour

• 1/4 cup coconut flour

• 1/4 teaspoon salt

• 1/4 cup unsalted butter, melted

• 1 large egg

• 1 tablespoon erythritol (or another sugar substitute)

For the filling:

• 1 1/2 cups pecans, roughly chopped (reserve some whole pecans for topping)

• 3/4 cup keto-friendly maple syrup (or sugar-free syrup)

• 1/4 cup unsalted butter, melted

• 3 large eggs

• 1/4 teaspoon vanilla extract

• 1/4 teaspoon salt

• 1 tablespoon heavy cream

• 2 tablespoons erythritol (or another sugar substitute)

Directions

Prepare the crust:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or line it with parchment paper for easy removal.

2. Make the crust: In a medium-sized bowl, mix together the almond flour, coconut flour, and salt. Add the melted butter, egg, and erythritol. Stir until a dough forms.

3. Press the dough into the pie dish: Press the dough evenly into the bottom and up the sides of the pie dish to form the crust. Bake the crust in the preheated oven for 8-10 minutes, or until it’s lightly golden brown. Remove from the oven and set aside to cool slightly while you prepare the filling.

Prepare the filling:

4. Make the filling: In a large mixing bowl, whisk together the keto-friendly maple syrup, melted butter, eggs, vanilla extract, salt, heavy cream, and erythritol until smooth and combined.

5. Add the pecans: Stir in the chopped pecans, making sure they are evenly distributed in the filling mixture.

6. Pour the filling into the crust: Once the crust has cooled slightly, pour the pecan filling into the prepared crust. Use a spatula to spread the mixture evenly.

Bake the pie:

7. Top with whole pecans: Arrange a few whole pecans on top of the pie for decoration, if desired.

8. Bake the pie: Bake the pecan pie in the preheated oven for 30-35 minutes, or until the filling is set and golden brown. You may want to cover the edges of the crust with aluminum foil if they are browning too quickly.

9. Cool the pie: Once done, remove the pie from the oven and let it cool completely on a wire rack. The pie will firm up as it cools.

Serve and enjoy:

10. Serve: Slice and serve the Keto Pecan Pie at room temperature or chilled. Enjoy with a dollop of whipped cream or a scoop of keto-friendly ice cream if desired!

Servings and timing

This recipe makes about 8 servings. Prep time is about 15 minutes, with a baking time of 30-35 minutes, making this pie ready in about an hour.

Variations

• Add chocolate: For a chocolatey twist, stir in some sugar-free chocolate chips to the filling before baking. You could also drizzle some melted chocolate on top of the pie after baking.

• Different nuts: You can swap out the pecans for other nuts like walnuts or macadamia nuts for a different flavor profile.

• Make it dairy-free: Use coconut oil instead of butter for a dairy-free version of the crust and filling.

Storage/reheating

Store any leftover Keto Pecan Pie in an airtight container in the refrigerator for up to 5 days. The pie is delicious cold, or you can warm it up in the microwave for a few seconds. It also freezes well for up to 2 months—just be sure to wrap it tightly in plastic wrap and foil before freezing.

FAQs

1. Can I use regular sugar instead of erythritol?

Yes, you can use regular sugar if you’re not following a keto diet. Just replace the erythritol with the equivalent amount of regular sugar.

2. Can I use a store-bought keto pie crust?

Yes, if you want to save time, you can use a store-bought keto-friendly pie crust. Just be sure to follow the package instructions for pre-baking the crust.

3. Can I make this pie in advance?

Yes, you can make the pie a day or two ahead of time. It stores well in the refrigerator and actually tastes even better after the flavors have had time to meld together.

4. Can I add more flavor to the filling?

Yes! You can add a teaspoon of cinnamon or nutmeg to the filling for extra warmth and flavor. A splash of bourbon or vanilla extract would also complement the pecans nicely.

5. How do I know when the pie is done baking?

The pie is done when the filling is set but still slightly jiggly in the center. It will firm up as it cools. You can test it by gently shaking the pie dish—if the center moves minimally, it’s done.

6. Can I use a different nut for the filling?

Yes! You can use walnuts, almonds, or a mix of your favorite nuts in place of the pecans.

7. How do I prevent the crust from burning?

To prevent the crust from getting too brown, you can cover the edges of the pie with aluminum foil for the first 20 minutes of baking.

8. Can I freeze this pie?

Yes, you can freeze this pie before or after baking. Be sure to cool it completely before wrapping it tightly and freezing. To serve, thaw it in the fridge overnight.

9. Can I use a different sweetener in this recipe?

Yes, you can substitute the erythritol with monk fruit sweetener, stevia, or another keto-friendly sweetener of your choice. Just be sure to follow the conversion guidelines for your chosen sweetener.

10. Can I make this pie without the crust?

Yes! You can make this pie as a crustless pecan pie by simply pouring the filling into a greased pie pan and baking it. It will have more of a custard-like consistency.

Conclusion

Keto Pecan Pie is the perfect dessert for anyone following a low-carb or keto diet, but still craving the sweet, nutty goodness of a classic pecan pie. With a rich almond flour crust, caramel-like filling, and crunchy pecans, this pie is sure to satisfy your sweet tooth without compromising on flavor. Whether for a holiday celebration or a special treat, this Keto Pecan Pie is the ultimate indulgence for anyone looking to enjoy a delicious, guilt-free dessert!

Keto Pecan Pie

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• Author: Alice
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

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Description

Keto Pecan Pie is a low-carb, sugar-free twist on the classic pecan pie. With a buttery almond flour crust, a caramel-like filling, and crunchy toasted pecans, this keto-friendly dessert delivers all the sweet and nutty flavors you love, without the carbs. Perfect for holidays, special occasions, or anytime you’re craving a healthier, indulgent treat!

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Ingredients

For the crust:

• 1 1/2 cups almond flour

• 1/4 cup coconut flour

• 1/4 teaspoon salt

• 1/4 cup unsalted butter, melted

• 1 large egg

• 1 tablespoon erythritol (or another sugar substitute)

For the filling:

• 1 1/2 cups pecans, roughly chopped (reserve some whole pecans for topping)

• 3/4 cup keto-friendly maple syrup (or sugar-free syrup)

• 1/4 cup unsalted butter, melted

• 3 large eggs

• 1/4 teaspoon vanilla extract

• 1/4 teaspoon salt

• 1 tablespoon heavy cream

• 2 tablespoons erythritol (or another sugar substitute)

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Instructions

• Prepare the crust:

  • Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or line it with parchment paper.

  • In a medium-sized bowl, mix together almond flour, coconut flour, and salt. Add melted butter, egg, and erythritol. Stir until a dough forms.

  • Press the dough into the pie dish, ensuring it’s evenly spread along the bottom and up the sides. Bake for 8-10 minutes until lightly golden. Remove from the oven and set aside to cool slightly.

• Prepare the filling:

  • In a large bowl, whisk together keto-friendly maple syrup, melted butter, eggs, vanilla extract, salt, heavy cream, and erythritol until smooth.

  • Stir in the chopped pecans, ensuring they are evenly mixed into the filling.

• Assemble the pie:

  • Pour the pecan filling into the prepared crust. Spread it evenly with a spatula.

  • Top with whole pecans for decoration, if desired.

• Bake the pie:

  • Bake the pie for 30-35 minutes or until the filling is set and golden brown. If the crust edges are browning too quickly, cover them with aluminum foil.

  • Once baked, remove from the oven and let it cool completely on a wire rack. The pie will firm up as it cools.

• Serve and enjoy:

  • Slice and serve the Keto Pecan Pie at room temperature or chilled. Optionally, serve with a dollop of whipped cream or keto-friendly ice cream.

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Notes

Add chocolate chips to the filling for a chocolatey twist.Swap pecans for walnuts or macadamia nuts for different flavors.Use coconut oil instead of butter for a dairy-free version.To prevent the crust from overbaking, cover the edges with aluminum foil during the first 20 minutes of baking.