With this keto pecan pie recipe, you can enjoy a sweet holiday treat while sticking to your keto diet. This easy pie recipe offers the rich flavor of a traditional pecan pie but without the extra carbs.
❤️ Why you'll love it
I love making this homemade keto pecan pie during the holiday season. I can enjoy the flavors of traditional pecan pie while still sticking to my low-carb diet. I love that this sugar-free pecan pie recipe uses a perfect blend of low-carb sweeteners, so I can enjoy a sugar-free dessert guilt-free!
I've had my non-keto family members enjoy this treat with me, and they couldn't tell the difference!
🧾 Ingredients Used
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- Flour: I use almond flour as a low-carb alternative to traditional wheat flour.
- Sweetener: A combination of brown sugar and monk fruit sweetener adds sweetness without the sugar spike.
- Butter: If you don't have any butter on hand, coconut oil is a great alternative.
- Binders: Eggs and xanthan gum help bind the pie crust and give it structure.
- Vanilla Extract: A few teaspoons of vanilla extract provide depth and warmth to the filling, elevating the overall taste.
- Chopped Pecans: Pecans bring a delightful crunch and nuttiness to the filling.
- Salt: I add just a little salt to taste.
🔪 How To Make This Recipe
Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- Add the almond flour, xanthan gum, and salt to a large mixing bowl and stir to combine.
- Add the melted butter and egg to the dry ingredients, then mix until a dough forms.
- Press the dough evenly into the bottom and up the sides of a 9-inch pie pan. Make sure it is evenly distributed, and there are no cracks.
- Bake the crust for 10-12 minutes or until it's lightly golden. Remove from the oven and let it cool while you prepare the filling.
Prepare the Filling: - In a large mixing bowl, whisk together the eggs, monk fruit sweetener, and brown swerve until well combined.
- Add the vanilla extract, salt, melted and cooled butter, and almond flour to the egg mixture. Whisk until smooth.
Assemble and Bake the Pie: - Arrange the pecans over the pre-baked crust.
- Pour the filling into the pre-baked crust. Use a spatula to spread it out evenly.
- Arrange additional pecan halves on top of the filling for garnish.
- Bake the pie at 350°F (175°C) for 45-50 minutes, or until the filling is set and the top is golden brown. The center should be slightly jiggly but will firm up as it cools.
- Remove the pie from the oven and let it cool completely before slicing. This allows the filling to set properly.
🥫 Storing and Reheating
Once the pie is completely cooled, wrap it loosely in aluminum foil or plastic wrap or store it in an airtight container. You can store any leftover keto pecan pie in the refrigerator for up to a week. To maintain its freshness, reheat slices in the oven for a few minutes.
Feel free to make this pie in advance and freeze it for up to a few months. Just be sure to thaw it completely before reheating and serving.
💭 Tips and Variations
- Cooling Time: Allow the pie to cool completely at room temperature or in the refrigerator for at least 2 hours before serving for best results.
- Spice it Up: Add a dash of cinnamon or nutmeg to the filling for a warm and aromatic flavor.
- Drizzle with Caramel: Pecans and caramel are a winning combination, so you can drizzle keto caramel on the pie while it is still warm. The caramel will melt into the pie, and the flavors will fuse together.
- Preparing the Pecans: If you don’t have chopped pecans on hand, there’s an easy way to do this yourself. Put whole pecans into a Ziploc bag, make sure the bag is airtight and sealed, then pound the bag with a meat tenderizer or rolling pin for a few minutes. You can also use a food processor for this. You’ll have chopped pecans in no time!
- Add Maple Syrup: Mix some sugar-free maple syrup into the keto pecan pie filling for a rich and warm flavor.
🍽️ What can I eat this recipe with?
You can enjoy this delicious keto pecan pie with some keto-friendly whipped cream or a scoop of sugar-free vanilla ice cream. Feel free to make homemade whipped cream by beating heavy whipping cream and sugar-free sweeteners like monk fruit sweeteners.
You can also serve this dessert with a cozy beverage, like hot coffee or tea.
👩🍳 Frequently asked questions
Because pecans are low in carbs and high in fats, they are more than okay to eat on a keto diet. Since pecans are the main ingredient in this pie, it's easy to make pecan pie keto-friendly.
While pecan pie has more calories, it does have more nutritional value than pumpkin pie. The answer to this question depends on your health goals!
Pecans, brazil, and macadamia nuts are some of the best nuts for the keto diet since they are all high in fiber and fat.
📚 Related Recipes
Check out these other tasty keto holiday desserts!
📖 Recipe
Keto Pecan Pie
Ingredients
Crust
- 2 ½ cups almond flour
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- ¼ cup butter
- 1 large egg
Filling
- 3 eggs
- ¼ cup monk fruit sweetener
- 1 cup keto brown sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ⅓ cup butter melted and cooled
- 1 tablespoon almond flour
- 2 cups pecans chopped in half, plus more for garnish
Instructions
Prepare the Crust:
- Preheat your oven to 350F (175C).
- In a large mixing bowl, combine the almond flour, xanthan gum, and salt.2 ½ cups almond flour, ½ teaspoon xanthan gum, ¼ teaspoon salt
- Add the melted butter and egg to the dry ingredients. Mix until a dough forms.¼ cup butter, 1 large egg
- Press the dough evenly into the bottom and up the sides of a 9-inch pie pan. Ensure it's evenly distributed and there are no cracks.
- Bake the crust for 10-12 minutes or until it's lightly golden. Remove from the oven and let it cool while you prepare the filling.
Prepare the Filling:
- In a large mixing bowl, whisk together the eggs, monk fruit sweetener, and keto brown sugar until well combined.3 eggs, ¼ cup monk fruit sweetener, 1 cup keto brown sugar
- Add the vanilla extract, salt, melted and cooled butter, and almond flour to the egg mixture. Whisk until smooth.2 teaspoons vanilla extract, ½ teaspoon salt, ⅓ cup butter, 1 tablespoon almond flour
Assemble and Bake the Pie:
- Arrange the pecans over the pre-baked crust.2 cups pecans
- Pour the filling into the pre-baked crust. Use a spatula to spread it out evenly.
- Arrange additional pecan halves on top of the filling for garnish.
- Bake the pie at 350F for 45-50 minutes, or until the filling is set and the top is golden brown. The center should be slightly jiggly but will firm up as it cools.
- Remove the pie from the oven and let it cool completely before slicing. This allows the filling to set properly.
Notes
- Cooling Time: Allow the pie to cool completely at room temperature or in the refrigerator for at least 2 hours before serving for best results.
- Spice it Up: Add a dash of cinnamon or nutmeg to the filling for a warm and aromatic flavor.
- Drizzle with Caramel: Pecans and caramel are a winning combination, so you can drizzle keto caramel on the pie while it is still warm. The caramel will melt into the pie, and the flavors will fuse together.
- Preparing the Pecans: If you don’t have chopped pecans on hand, there’s an easy way to do this yourself. Put whole pecans into a Ziploc bag, make sure the bag is airtight and sealed, then pound the bag with a meat tenderizer or rolling pin for a few minutes. You can also use a food processor for this. You’ll have chopped pecans in no time!
- Add Maple Syrup: Mix some sugar-free maple syrup into the keto pecan pie filling for a rich and warm flavor.
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