Pecan pie is a classic dessert that is often enjoyed during the holiday season, but it is typically made with a lot of sugar and corn syrup, making it a high-carb treat. However, you can still enjoy the flavors of pecan pie while following a keto diet by making a few substitutions to the traditional recipe.
This keto pecan pie recipe uses almond flour and erythritol instead of wheat flour and sugar, resulting in a delicious and low-carb dessert that is perfect for any occasion. The crust is flaky and buttery, while the filling is rich, sweet, and loaded with pecans. Give this keto pecan pie a try, and you won’t even miss the original recipe!
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup erythritol
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted
For the filling:
- 1 1/2 cups pecans
- 1/2 cup butter
- 1 cup erythritol
- 1/2 cup heavy cream
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the almond flour, erythritol, and salt for the crust. Add in the melted butter and stir until well-combined.
- Press the mixture into a 9-inch pie dish, making sure the crust is even and covers the bottom and sides of the dish.
- Bake the crust for 10-12 minutes, or until lightly golden brown.
- While the crust is baking, prepare the filling. Melt the butter in a saucepan over medium heat. Add in the erythritol and stir until dissolved.
- Remove the mixture from heat and let it cool for a few minutes. Then, whisk in the heavy cream, eggs, vanilla extract, and salt until smooth.
- Stir in the pecans, and then pour the filling into the baked crust.
- Bake the pie for 35-40 minutes, or until the filling is set and the top is golden brown.
- Let the pie cool to room temperature before serving. Enjoy your keto pecan pie!
Serving Size: 1 slice (1/8th of the pie) Calories: 390 Fat: 37g Protein: 7g Net Carbs: 4g