Keto Sugar-Free Pecan Pie That’ll Rock Your Holiday Table

why make this recipe

This Keto Sugar-Free Pecan Pie is perfect for anyone looking to enjoy a classic holiday dessert without the added carbs and sugar. It’s rich, nutty, and full of flavor, making it a delightful treat for your taste buds. Whether you’re following a keto diet or just want a healthier dessert option, this pie will satisfy your cravings and impress your guests.

how to make Keto Sugar-Free Pecan Pie

Ingredients:

• 2 cups almond flour
• 1/3 cup unsalted butter (melted)
• 1 large egg
• 1/4 tsp salt
• 2 tbsp granulated sugar-free sweetener
• 1 1/4 cups pecan halves (toasted)
• 3/4 cup sugar-free sweetener (allulose recommended)
• 1/2 cup unsalted butter
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup heavy cream

Directions:

Make the Crust:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix almond flour, melted butter, egg, sweetener, and salt to form a dough.
3. Press the dough into a 9-inch pie pan, smoothing it evenly across the bottom and up the sides.
4. Pre-bake the crust for 10 minutes. Set aside to cool.

Prepare the Filling:

5. Toast the pecans on a baking sheet in the oven for 5-7 minutes.
6. In a saucepan, melt the butter and sweetener over medium heat, stirring until it bubbles slightly. Remove from heat.
7. In a mixing bowl, whisk together eggs, vanilla, salt, and heavy cream. Gradually add the butter mixture while whisking continuously.

Assemble the Pie:

8. Arrange the toasted pecans evenly over the pre-baked crust.
9. Pour the filling mixture over the pecans, letting it seep through.
10. Bake the pie for 40-50 minutes or until the filling is set and the top is golden. Cover the crust edges with foil if they brown too quickly.

Cool and Serve:

11. Allow the pie to cool for 2-3 hours to set. Slice and serve with sugar-free whipped cream if desired.

how to serve Keto Sugar-Free Pecan Pie

Serve this delicious pie at room temperature or chilled. It goes well with sugar-free whipped cream or even a scoop of low-carb ice cream.

how to store Keto Sugar-Free Pecan Pie

Store any leftovers in the refrigerator for up to a week. Make sure to cover the pie tightly to keep it fresh.

tips to make Keto Sugar-Free Pecan Pie

• Make sure to toast the pecans for extra flavor.
• Use allulose as your sweetener for the best taste and texture.
• Allow the pie to cool completely before slicing for the best results.

variation

You can add a splash of bourbon for a boozy twist or mix in some unsweetened chocolate for a chocolate pecan pie variation.

FAQs

1. Can I use a different type of flour?
Yes, you can use other nut flours like pecan flour or sunflower seed flour, but it may change the flavor and texture.

2. Is this pie suitable for freezing?
Yes, you can freeze the pie. Just wrap it tightly in plastic wrap and aluminum foil before freezing.

3. How do I know when the pie is done?
The pie is done when the filling is set and the top is golden brown. A toothpick inserted in the center should come out clean.

Keto Sugar-Free Pecan Pie

A delightful low-carb and sugar-free alternative to traditional pecan pie, perfect for holiday gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Dessert, Holiday

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the crust

• 2 cups almond flour
• 1/3 cup unsalted butter (melted)
• 1 large egg
• 1/4 tsp salt
• 2 tbsp granulated sugar-free sweetener

For the filling

• 1 1/4 cups pecan halves (toasted) Toast pecans for extra flavor.
• 3/4 cup sugar-free sweetener (allulose recommended)
• 1/2 cup unsalted butter
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup heavy cream

Method

 

Make the Crust

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix almond flour, melted butter, egg, sweetener, and salt to form a dough.
3. Press the dough into a 9-inch pie pan, smoothing it evenly across the bottom and up the sides.
4. Pre-bake the crust for 10 minutes. Set aside to cool.

Prepare the Filling

1. Toast the pecans on a baking sheet in the oven for 5-7 minutes.
2. In a saucepan, melt the butter and sweetener over medium heat, stirring until it bubbles slightly. Remove from heat.
3. In a mixing bowl, whisk together eggs, vanilla, salt, and heavy cream. Gradually add the butter mixture while whisking continuously.

Assemble the Pie

1. Arrange the toasted pecans evenly over the pre-baked crust.
2. Pour the filling mixture over the pecans, letting it seep through.
3. Bake the pie for 40-50 minutes or until the filling is set and the top is golden. Cover the crust edges with foil if they brown too quickly.

Cool and Serve

1. Allow the pie to cool for 2-3 hours to set. Slice and serve with sugar-free whipped cream if desired.

Notes

Store any leftovers in the refrigerator for up to a week. Cover tightly to keep it fresh. You can freeze the pie wrapped tightly in plastic wrap and aluminum foil.