Keto Pecan Pie
This delicious sugar-free keto pecan pie is the perfect low-carb treat for Christmas and other holiday celebrations, featuring an easy almond flour crust and a wonderfully gooey, rich filling.
Equipment
- Food Processor
- 9-inch Glass Pie Pan
- Large skillet
- Whisk
- Aluminum Foil or Pie Shield
Ingredients
For the Easy Almond Flour Pie Crust
- 1 1/2 cups blanched almond flour
- 1/4 cup Besti Powdered Monk Fruit Allulose Blend
- 1/2 teaspoon sea salt
- 1/4 cup cold unsalted butter cut into small cubes
- 1 large egg at room temperature
For the Sugar-Free Pecan Pie Filling
- 3/4 cup unsalted butter
- 3/4 cup Besti Powdered Monk Fruit Allulose Blend this helps create a wonderfully gooey, smooth texture!
- 1 1/2 cups heavy cream
- 1 teaspoon sea salt you can reduce to 1/4 or 1/2 tsp if you prefer less "salted caramel" flavor
- 1/2 tablespoon vanilla extract
- 3/4 teaspoon maple extract
- 1 large egg at room temperature
- 2 1/2 cups pecans use 2 cups coarsely chopped for the filling and 1/2 cup halves for topping
Instructions
- Preheat Oven & Prep Crust: Set your oven to 350°F (177°C). For the crust, pulse the almond flour, Besti powdered sweetener, and sea salt in a food processor. Add the cold butter cubes and pulse until it looks like coarse crumbs. Mix in the room temperature egg and pulse until a dough forms. Press this dough evenly into a 9-inch glass pie pan. Bake the crust for 15-20 minutes, or until it's just lightly golden. Let it cool for about 15-20 minutes.
- Begin the Caramel Filling: While the crust cools, melt 3/4 cup unsalted butter and 3/4 cup Besti powdered sweetener in a large skillet (not a saucepan!) over medium-low heat. Stir frequently for about 5 minutes until it becomes a rich, dark golden brown.
- Simmer for Gooeyness: Stir in the heavy cream and sea salt. Bring this mixture to a gentle simmer. Continue to simmer for 15 to 20 minutes, stirring occasionally, until it's bubbly, thick, and dark golden, coating the back of your spoon generously.
- Add Flavor: Remove the caramel sauce from the heat. Stir in the vanilla and maple extracts. Allow the caramel to cool for 15-20 minutes until it’s warm, but definitely not hot (you don't want to cook the egg prematurely!).
- Incorporate the Egg: Once the caramel is warm (not hot), whisk the room temperature large egg in a separate bowl, then slowly whisk it into the caramel mixture until it's fully combined and smooth.
- Assemble the Pie: Spread the 2 cups of coarsely chopped pecans evenly into your cooled pie crust. Pour the warm caramel-egg mixture over the chopped pecans. Arrange the 1/2 cup of pecan halves neatly on top for a beautiful finish.
- Bake Your Pie: Carefully cover the edges of your pie crust with aluminum foil or a pie shield to prevent them from burning, leaving the center of the pie exposed. Bake for 30 to 35 minutes. The pie is done when the top is a deep brown, the filling is bubbly and thick, and it no longer jiggles much (it might still look a little wet).
- Cool Completely: Remove the pie from the oven and let it cool completely at room temperature. This step is crucial for the filling to set properly. For the best, cleanest slices, chill the pecan pie in the refrigerator for at least 1 hour before cutting and serving. Enjoy this delicious, healthy holiday treat!
Notes
PREP TIME & NUTRITION:
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 12
- Calories: 533
- Total Carbs: 8g (Net Carbs: 4g)
- Fats: 54g
- Protein: 9g
