Keto Pecan Pie Recipe

Introduction

This Keto Pecan Pie is a delicious low-carb twist on a classic favorite. It features a buttery almond flour crust paired with a rich, sweet pecan filling that’s perfect for any occasion. Enjoy a slice without the guilt!

Ingredients

• 1 ½ cups almond flour (see Notes)
• ¼ cup coconut flour
• ¾ teaspoon xanthan gum
• ¼ teaspoon salt
• ¾ cup unsalted butter (very cold)
• 1 egg (lightly beaten)
• ¾ cup unsalted butter
• 1 cup Brown Swerve
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 3 large eggs
• 2 cups raw pecan halves (divided)

Instructions

1. Step 1: Preheat oven to 350° Fahrenheit.
2. Step 2: Make the keto pie crust by mixing together the almond flour, coconut flour, xanthan gum, and salt in a large bowl.
3. Step 3: Add the cold unsalted butter and use a pastry cutter or the back of a fork to cut the butter into the flour until a crumbly mixture forms.
4. Step 4: Pour in the beaten egg and mix until a dough comes together. Transfer the dough to a pie pan and spread evenly. Freeze the crust for at least 10 minutes, then par-bake in the oven for 10 minutes.
5. Step 5: Make the keto pecan filling by melting the unsalted butter in a large saucepan over medium heat. Add the Brown Swerve and whisk until fully dissolved. Remove from heat.
6. Step 6: Let the filling cool for at least 10 minutes, then whisk in the vanilla extract, salt, and eggs. Stir in half of the pecan halves, then pour the filling into the par-baked crust.
7. Step 7: Arrange the remaining pecan halves on top in a circular pattern. Bake for 40-45 minutes. Remove from oven and let cool for at least an hour before slicing and serving.

Tips & Variations

• Use very cold butter for the crust to achieve a flaky texture.
• Brown Swerve can be replaced with another keto-friendly sweetener of choice.
• For a deeper flavor, toast the pecans lightly before adding to the filling.
• Serve with whipped cream or a sugar-free vanilla ice cream for an extra treat.

Storage

Store leftover pecan pie covered in the refrigerator for up to 4 days. Reheat slices gently in a low oven or enjoy chilled. The crust may soften slightly when refrigerated but remains delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, the crust dough can be prepared and frozen for up to one week. Thaw before par-baking as instructed.

Is xanthan gum necessary for the crust?

Xanthan gum helps bind the crust and improve texture, but if you don’t have it, you can omit it. The crust may be a bit more crumbly without it.

Keto Pecan Pie Recipe

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★★★★★

4.9 from 124 reviews

This Keto Pecan Pie is a delicious low-carb dessert that combines a buttery almond flour crust with a rich, sweet pecan filling. Perfect for those following a ketogenic lifestyle, it uses sugar substitutes to keep the sugar content low while still delivering the classic flavors of traditional pecan pie.

• Author: Leo
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups almond flour (see Notes)
• ¼ cup coconut flour
• ¾ teaspoon xanthan gum
• ¼ teaspoon salt
• ¾ cup unsalted butter (very cold)
• 1 egg (lightly beaten)

Filling

• ¾ cup unsalted butter
• 1 cup Brown Swerve
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 3 large eggs
• 2 cups raw pecan halves (divided)

Instructions

1. Preheat Oven: Preheat your oven to 350° Fahrenheit to ensure it’s ready for baking both the crust and the pie.
2. Prepare the Crust Dry Mix: In a large bowl, combine almond flour, coconut flour, xanthan gum, and kosher salt. Mix well to evenly distribute all dry ingredients.
3. Cut in the Butter: Add the very cold unsalted butter to the dry mixture. Use a pastry cutter or the back of a fork to cut the butter into the flour until the mixture becomes crumbly, resembling coarse crumbs.
4. Form the Dough: Pour in the lightly beaten egg and stir until the dough comes together. Transfer the dough into a pie pan, spreading it out evenly to form the crust.
5. Freeze and Par-Bake the Crust: Place the pie crust in the freezer for at least 10 minutes to firm up. Then, bake the crust in the preheated oven for 10 minutes to par-bake it, ensuring a crispy base for the filling.
6. Prepare the Filling Base: In a large saucepan over medium heat, melt the unsalted butter. Once melted, stir in the Brown Swerve sugar substitute and whisk continuously until fully dissolved. Remove the pan from heat.
7. Cool and Add Remaining Filling Ingredients: Let the filling cool for at least 10 minutes to prevent curdling when adding eggs. Whisk in the vanilla extract, salt, and eggs until smooth and well combined.
8. Add Pecans to Filling: Stir in half of the pecan halves into the prepared filling mixture, then pour it into the par-baked pie crust.
9. Top with Pecans and Bake: Arrange the remaining pecan halves over the filling in a circular pattern for an attractive finish. Bake the pie for 40-45 minutes until set and golden.
10. Cool and Serve: Remove the pie from the oven and allow it to cool for at least an hour. This step lets the filling set fully for clean slicing and optimal texture before serving.

Notes

• Almond flour is key for the low-carb crust; ensure it’s finely ground for best results.
• Using very cold butter helps create a flaky crust texture.
• Brown Swerve is a granulated sugar substitute suitable for keto diets; you can substitute with an equivalent keto-friendly sweetener if needed.
• Allow the filling to cool before adding eggs to avoid curdling.
• Freezing the crust before par-baking prevents shrinkage and helps maintain shape.

Keywords: keto pecan pie, low carb dessert, ketogenic pie, sugar free pecan pie, keto dessert recipes, almond flour pie crust