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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.

Ingredients

Scale

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

Find it online: https://leofoster.com/keto-pecan-pie-recipe/