Pecan Pie is an amazing treat and personally my favorite type of pie. Though real pecan pie basically consists of eggs, butter, and a TON of sugar, we have found a way to make it keto without changing the taste. That's right, this recipe for a keto pecan pie tastes almost exactly like the real thing, but will keep you in ketosis. The trick lies in the keto "corn syrup" that we make in this recipe. If you're like me and want a delicious, ketogenic, pecan pie, then give this recipe a shot!
Prep Time: 15 Minutes
Bake Time: ~55 Minutes
Total Time: 70 Minutes
Servings: 8 (1/8th of the pie*)
Macros per serving:
Net Carbs: 3g
* We do not recommend eating more than one slice as there is quite a bit of sweetener in it. We have not noticed negative affects from it, but pecan pie is basically a sugar pie. Use it as a treat and limit yourself.
(Ingredients can be purchased by clicking on the green link)
6 TBSP Butter, Melted
2 Cups Almond Flour
1 TSP Psyllium Husk Powder
1 TBSP Heavy Cream
¼ TSP Ground Cinnamon
3 TBSP Water
1 Cup + ½ Cup Allulose
¼ Cup Brown Swerve
1 TSP Liquid Stevia
⅓ Cup Butter, Melted
½ TSP Pink Salt
1 TSP Vanilla Extract
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Let's Do This:
Preheat oven to 325°F.
Add crust ingredients to a medium-sized bowl. You may wish to combine the wet and dry ingredients separately, but I find that it doesn't make a difference in this case.
Combine the ingredients with a fork until the are well combined and start to form into crumbles.
Transfer the dough into a 9 inch pie tin.
Use a fork to press the dough on all sides of the pie tin. Crust should be approximately ¼ “ thick.
Smooth the dough with your hand, then puncture in several places with a fork to prevent the crust from lifting during cooking.
In a small sauce pan, add 3 TBSP of water and 1 Cup of Allulose.
Cook on medium-high heat, stirring constantly until the first signs of a boil.
Transfer to a glass bowl to allow to cool. The mixture should be clear and will thicken as it cools.
In a large bowl add the allulose syrup, liquid stevia, brown swerve, butter, pink salt, vanilla, eggs, and the remaining allulose.
Mix with an electric mixer until ingredients are well incorporated and there aren’t any clumps. The brown swerve likes to clump.
Add pecans in a single layer to the bottom of the pie crust.
Pour pie filling on top of the pecans. The pecans will float to the top.
Cover pie with aluminum foil.
Bake for 40 minutes.
Remove foil and continue to bake for another 10-15 minutes.
Allow to cool for at least 2 hours depending on your climate. Cooling over night is ideal.