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Keto Pecan Pie

by Marko

The best keto pecan pie recipes take a bit of time but rest assured, it is worth it. The biggest time commitment is in making the caramel sauce. In order to get it thick and creamy, you really do have to stand at the stove and stir while it simmers. We promise this holiday dessert is worth the wait.

You can serve this keto dessert with whipped cream, keto ice cream, or by itself.

Are Pecan Nuts Keto Friendly?

Low in carbs and high in fats, pecans are one of the best nuts for people on a ketogenic diet.

One ounce of pecans has roughly 4 grams of total carbs, 1 gram of net carbs, and 20 grams of fat.

Our Keto Pecan Pie Recipe

When you decide to make keto pecan pie, be sure to set aside about a 1.30-hour total time. It will take you about 10 minutes just to assemble the ingredients.

Mixing the pie crust up or baking it won't take long, but the filling does take some time. Plan to stand at the stove for about 30 minutes altogether, just stirring gently to be certain your filling thickens without burning.

Keto Pie Crust Ingredients

This crust won’t be as flaky as a regular flour crust, but it is delicious, we promise.

  • 1/4 tsp sea salt (or 1/2 tsp for savory crust)

  • 1/4 cup butter (measure it solid, then melt)

  • 1 large egg

  • 1/2 tsp vanilla extract

Directions

  • Preheat oven to 350.

  • In a mixing bowl, beat the egg, then add the vanilla extract and tapioca fiber. Mix completely.

  • Add in almond flour, then melted butter.

  • Stir completely.

  • Press the dough into a 9-inch pie pan (either spray the pan or line it with parchment paper).

  • Bake for approximately 6-9 minutes.

  • Set crust aside to cool.

Ingredients for Pecan Pie Filling

  • 3/4 cup unsalted butter

  • 1/2 cup sugar-free granular sweetener

  • 1/4 cup zero-calorie golden monk fruit sweetener (brown sugar substitute)

  • 1 1/2 cups heavy cream

  • 1 tsp sea salt

  • 1/2 tbsp vanilla extract

  • 3/4 tsp maple extract or 2 tablespoons sugar-free maple syrup

  • 1 large egg (at room temperature)

  • 2 1/2 cups pecans (2 cups chopped coarsely + 1/2 cup halves for topping)

Filling Instructions

  • Heat the butter and sugar for about 5 minutes in a large saute pan, stirring frequently, until it is golden brown.

  • When golden, add the cream and sea salt. Bring the mixture to a gentle simmer and keep it simmering for 15 to 20 minutes, stirring frequently. The caramel sauce will appear bubbly, dark golden, and thick and should coat the back of a spoon.

  • Remove the sauce from the heat. Stir in the vanilla and maple extracts.

  • Let pie crust and caramel sauce cool separately for 15 to 20 minutes, until warm but not hot.

  • You will want to preheat the oven to 350 degrees F (177 degrees C) again.

  • Once caramel sauce has cooled sufficiently so as not to cook an egg being added to it (warm is fine), whisk in the egg.

  • Gently press the chopped pecans evenly into the almond flour pie crust. Pour the caramel/egg mixture over the pecans. If desired, top with decorative pecan halves.

  • Cover the edges of the pie crust with aluminum foil, leaving the center open.

  • Baking time is about 30 to 35 minutes until the top is dark brown and the filling is bubbly, thick, and almost set (The pie should no longer jiggle but will still look a little wet).

  • Cool completely to set. For best results, chill for at least 1 hour before serving.

Nutritional Information

This low-carb pecan pie can be sliced however you choose. If you divide the pie into 12 servings, each serving is roughly 525 calories, 8 carbohydrates and 4 net carbs.

What are the Benefits of Pecans?

Pecans are an excellent source of magnesium, potassium and calcium. In addition to that, most of the fat found in pecans are healthy fats called monounsaturated. Monounsaturated fats can help lower your harmful LDL cholesterol levels.

Pecans contain more than 19 vitamins and minerals, including vitamin A, vitamin E, folic acid, calcium, magnesium, phosphorus, potassium, several B vitamins and zinc. One ounce of pecans provides 10 percent of the recommended daily value for fiber.

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