Why Make This Recipe
This Keto Pecan Pie is a delightful dessert that allows you to enjoy the sweet, rich flavors of traditional pecan pie without the carbs. It’s perfect for those who are following a ketogenic diet or anyone looking for a healthier dessert option. This recipe uses low-carb sweeteners and nut flours, making it a guilt-free treat that satisfies your sweet tooth while keeping your carb count low.
How to Make Keto Pecan Pie
Ingredients:
- Almond Flour Pie Crust or Coconut Flour Pie Crust
- 8 tablespoons salted butter
- 1/2 cup Besti Brown Sugar Sweetener
- 1/2 cup keto sweetener (I used allulose)
- 1/4 cup heavy cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
Directions:
- Start by making the pie crust using either the almond flour or coconut flour recipe you choose.
- Preheat the oven to 325°F (165°C).
- In a medium pot, melt the butter over medium heat. If you prefer brown butter, let it cook until it turns a light brown color. If not, proceed by adding the heavy cream, both sweeteners, and vanilla extract.
- Mix everything together until it becomes smooth, then remove from heat. Allow it to cool until it’s warm enough to touch but not cold.
- Beat in the three eggs and mix well.
- Pour the filling into the prepared pie crust. You can either pour the pecans directly into the filling or sprinkle them on top afterward.
- Bake for 45-60 minutes, depending on your oven. The center may still jiggle a little when you take it out. Let the pie cool completely, then cover and refrigerate to set. If you prefer your pecan pie gooier, you can skip the refrigeration step.
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How to Serve Keto Pecan Pie
Serve this delicious Keto Pecan Pie chilled or at room temperature. Slice it up and enjoy it plain, or top it with some keto-friendly whipped cream or a scoop of sugar-free ice cream for an extra treat.
How to Store Keto Pecan Pie
You can store leftover Keto Pecan Pie in an airtight container in the refrigerator for up to 5-7 days. Just be sure it cools completely before sealing it up to keep it fresh.
Tips to Make Keto Pecan Pie
- Make sure to measure your ingredients carefully for the best results.
- Allow the filling to cool before adding the eggs to prevent them from cooking.
- If you’re using a store-bought pie crust, ensure it’s keto-friendly if you want to keep the carbs low.
Variation
Feel free to experiment with different types of nuts. You could mix in some walnuts or hazelnuts for a twist on the traditional flavor.
FAQs
-
Can I use regular sugar instead of keto sweeteners?
- Yes, you can, but it will no longer be a keto recipe and will increase the carb count significantly.
-
How can I make the crust gluten-free?
- Both almond and coconut flour crusts are naturally gluten-free, so either option works great!
-
Can I freeze this pie?
- Yes, you can freeze Keto Pecan Pie. Just wrap it well in plastic wrap and store it in an airtight container. Thaw in the refrigerator before serving.
Keto Pecan Pie
Ingredients
Method
- Make the pie crust using either the almond flour or coconut flour recipe.
- Preheat the oven to 325°F (165°C).
- In a medium pot, melt the butter over medium heat.
- Add the heavy cream, both sweeteners, and vanilla extract to the melted butter and mix until smooth.
- Remove from heat and let the mixture cool until warm but not cold.
- Beat in the eggs and mix well.
- Pour the filling into the prepared pie crust, adding pecans directly into the filling or sprinkling them on top.
- Bake for 45-60 minutes. The center may still jiggle a little when done.
- Allow to cool completely, then cover and refrigerate to set. For a gooier texture, skip refrigeration.