Keto Pecan Pie
A homemade keto pecan pie is a classic holiday dessert perfect for Thanksgiving and Christmas. This low carb dessert is the right combination of sweet and salt - plus it’s sugar free!!
12
Servings
238
Calories
23.8g
Fat
3.5g
Protein
1.4g
Net Carb
3.6g
Total Carbs
Keto Pecan Pie Recipe Video
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Pie Crust Ingredients
1 cup almond flour - 3 tablespoons coconut flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 ounce cream cheese, softened
- 1 egg
- 1 1/2 teaspoons rice vinegar or apple cider vinegar
Pecan Pie Filling Ingredients
- 1/2 cup heavy whipping cream
- 1/2 cup Caramel Syrup or allulose syrup
- 1/3 - 1/2 cup brown sugar-free sweetener, packed
- 4 tablespoons unsalted butter
- 1/2 teaspoon salt
- 6 egg yolks, lightly beaten
- 1/2 cup chopped pecans
Keto Pecan Pie Directions
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Food process it
In a food processor, add almond flour, coconut flour, xanthan gum and salt. Pulse to combine. Add chilled cubed butter and cream cheese. Pulse until coarse crumbles form. (See instructions below if you don't have a food processor.)
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Combine the rest
Add egg and vinegar. Pulse mixture until just combined and a dough ball forms. Wrap pie dough in plastic wrap, flaten into a disc shape and refrigerate for one hour.
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Roll out the pie
Place the chilled dough in between two sheets of parchment paper. Starting from the center of the disc and working your way out in all directions, roll out pie dough into a circular shape. If the parchement paper crumples beneath the dough, either carefully stretch the paper out or flip the parchment paper so the bottom layer is on top and stretch out the paper. Continue rolling until you are at least an inch wider on all edges than the pie pan you want to use. Crust should be between 1/8 to 1/4 inch thick.
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Place in pie pan
Remove top layer of parchment paper. Place pie pan upside down on top the pie crust. Holding one hand on the pie pan, slide your hand under the bottom parchment paper and flip so the pie pan is on the bottom and crust is on top. Remove parchement paper.
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Shape the dough
Gently press the pie dough into the pie plate and trim the edges if needed. Flute the edges of the dough by pinching dough with your thumb and index finger all around the crust. Refrigerate until ready to bake.
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Preheat
Preheat oven to 325 degrees.
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Start the filling
In a saucepan, add heavy cream, sugar-free syrup and brown sugar free sweetener. Mix and heat over medium heat until sweetener has dissolved and mixture is heated through.
Quick Tip
Add 1/3 cup sweetener if using packable brown sweetener. -
Butter time
Stir in butter and salt until butter is melted.
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Whisk it
Whisk in egg yolks.
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Scatter and pour
Scatter chopped pecans in the bottom of the pie crust. Pour in pie filling. Bake at 325 degrees for 45-60 minutes or until the filling is set and lightly jiggly. Refrigerate for 1 hour to cool and set the filling.
I’d say pecan pie takes runner up to pumpkin pie for all-time favorite Thanksgiving desserts. I’d say no holiday is complete without a slice of both in my belly after turkey dinner. And now that I’ve given you a keto pecan pie to indulge in, there’s no excuse not to stay low carb and enjoy your holiday favorites.This sugar-free pecan pie is the perfect combination of sweet and salty. A heapful of pecans fills this sweet custard based pie. It’s best served with a scoop of low carb vanilla ice cream or a dollop of whipped cream.
Hello, do you know if this pecan pie can be frozen, and thaw out to be ok?
Thank you , BTW love your recipes! Chris
I haven’t tried freezing it but I don’t see why not. I know traditional pecan pie freezes just fine.