Keto Pecan Pie
This keto pecan pie is made to perfection. Full of pecans, maple flavor, and sweetness. Make this pie for your family, a party or simply make it for yourself!
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The Best Keto Pecan Pie
Pies….. I’m writing this in the fall and all the recipes coming out right now are pumpkin this and pumpkin that. What about pecans though? I have been looking for a good keto pecan pie recipe for months and didn’t like anything.
So, what’s a keto food blogger to do? Well, create my own of course.
First, I had to create the pie crust. That was actually pretty easy. Get the recipe HERE. The hard part was to not ruin 9 million pie crusts as I created the perfect pecan part. I do not eat raw eggs, so it is not like I could taste it before cooking it. Sigh…
The good news is that it wasn’t hard and I came up with one I liked pretty quick. It is a fluffier crust than you might be used to but that is the best part because it soaks up the deliciousness of the pecan pie!
I opted to go with some sugar free maple syrup. I’ve used this before and have seen it used in other desserts, but normally in a much higher quantity. I went for just a small amount to give it a smidge of maple.
I have found a fun key to making desserts taste sweet and yummy is actually to use different flavors of liquid stevia. And I’ve come to love the combo of liquid stevia (flavored or not) with erythritol. They blend well together and really bring out the best parts of each sweetener.
I think this pie would absolutely be divine with a nice keto vanilla ice cream or some homemade whipping cream. It was 10pm before the final round of this came about, so I didn’t have it in me to create it. It didn’t really need it though, it would just be the icing on the cake (or pie….), per se.
This pie would be great as a standalone pie or even as a holiday treat! You choose!
Other Pies You Might Like
- 6 tablespoon melted butter
- 1 tablespoon melted coconut oil
- 2 drops liquid flavored stevia
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups almond flour
- 1/4 teaspoon salt
- 4 tablespoons erythritol
- Preheat oven to 350 degrees.
- Grease pie pan with coconut oil or your grease of choice.
- Mix butter, coconut oil, liquid stevia and eggs in one medium bowl.
- In a separate medium bowl, mix dry ingredients.
- Add wet ingredients to dry ingredients and combine well.
- Put mixture in prepared pie pan, pressing down so it an even layer lines the entire thing (as high up the sides as you wish).
- Bake for 18-20 minutes or until the top rim of the pie crust is golden brown.
- Set aside to cool
- Preheat oven to 350 degrees if it is not already on!
- In a medium bowl, beat butter and erythritol using a hand beater.
- In a separate bowl, combine remaining ingredients (except pecans). Mix well.
- Combine bowls and mix well with hand beater.
- Evenly spread pecans over cooled pie crust.
- Add liquid mixture evenly over the top of pecans.
- Bake for 45-50 minutes, until done.
- Let cool before slicing.
Amount Per Serving Calories 219 Total Fat 21g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 14g Cholesterol 63mg Sodium 105mg Carbohydrates 5g Fiber 3g Sugar 1g Protein 5g