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Keto Pecan Pie

Keto Pecan Pie

Linda M. Harris
This Keto Pecan Pie is a delicious, low-carb alternative to the classic pecan pie.
With a buttery almond flour crust, a rich sugar-free filling, and crunchy toasted pecans, it’s the perfect dessert for anyone following a keto or low-carb diet.
Whether for a holiday meal or just a sweet treat, this pie will satisfy your cravings without the carbs!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 Slices
Calories 350 kcal

Equipment

  • 9-inch Pie Pan (1)
  • Mixing bowls (2)
  • Saucepan (1)
  • Spatula (1)
  • Measuring Cups & Spoons: 1 set
  • Whisk (1)
  • Aluminum Foil (optional, for covering crust edges)

Ingredients
  

For the Keto Pie Crust:

  • 2 cups Almond Flour
  • 1/4 cup Butter unsalted, softened
  • 1 Egg
  • 1/4 cup Erythritol or your preferred low-carb sweetener
  • Pinch of Salt

For the Pecan Filling:

  • 1 1/2 cups Pecans whole or chopped
  • 1/2 cup Butter unsalted
  • 1/2 cup Erythritol or your preferred low-carb sweetener
  • 1/4 cup Sugar-Free Maple Syrup
  • 2 Eggs beaten
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt

Instructions
 

Step 1: Prepare the Keto Pie Crust

  • Preheat your oven to 350°F (175°C).
  • In a bowl, mix together the almond flour and salt.
  • Add the softened butter, egg, and sweetener. Mix until a dough forms.
  • Press the dough into the bottom and sides of a 9-inch pie pan.
  • Bake the crust for 10-12 minutes, or until golden and firm. Set aside to cool.

Step 2: Prepare the Pecan Filling

  • Toast the pecans in a dry skillet over medium heat for 5-7 minutes, stirring frequently until fragrant.
  • In a saucepan, melt the butter over medium heat. Stir in the erythritol, sugar-free maple syrup, and salt. Let it simmer for 3-4 minutes.
  • Slowly whisk in the beaten eggs, stirring constantly to avoid scrambling. Continue to cook for 2-3 minutes until the mixture thickens slightly.
  • Remove the saucepan from the heat and stir in the toasted pecans.

Step 3: Assemble and Bake the Pie

  • Pour the pecan filling into the pre-baked pie crust.
  • Bake at 350°F (175°C) for 25-30 minutes. The center should be slightly jiggly, but the edges should be set.
  • Let the pie cool for at least 2 hours before slicing and serving.

Notes

  • Sweetener Adjustments: Different sweeteners may vary in sweetness intensity. Taste the filling mixture before baking to ensure it’s sweet enough for your liking.
  • Coconut Flour Substitution: If you prefer to use coconut flour for the crust, you’ll need to use about 1/4 cup of coconut flour instead of 2 cups of almond flour, and increase the egg count to 2 eggs.
  • Pecan Alternatives: If you don’t have whole pecans, chopped pecans will work just as well and may give a slightly different texture.
  • Storage: This pie can be stored in the refrigerator for up to 4-5 days. For longer storage, wrap individual slices tightly and freeze for up to 2 months.
Keyword Keto Pecan Pie