Gluten FreeLow CarbKeto

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!

Keto Pecan Pie

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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. 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…

Keto Pecan Pie slice on white plate

How to Make Keto Pecan Pie

Preheat the oven to 350 degrees.

In a mixing bowl, blend together the ingredients for the crust until a damp dough has formed.

Keto Pecan Pie Ingredients

Wet your hands slightly, and press the crust dough into the bottom of a well-greased pie pan.

Keto Pecan Pie Crust Dough

Pre-bake the crust for 15 minutes, or until it is golden brown. Let the crust cool.

In a saucepan over medium heat on the stove, melt the butter.

Add the brown sugar substitute to the melted butter in the saucepan, and whisk to combine.

Pour the heavy whipping cream into the saucepan, and whisk and cool down until just before it begins to boil.

Keto Pecan Pie Ingredients

Remove the mixture from the heat, and stir in the vanilla and maple extracts.

Mix together two eggs in a bowl, and add a bit of the warm filling mixture to temper the eggs.

Once tempered, add the eggs to the filling mixture, and whisk to combine.

Keto Pecan Pie Ingredients

Place the two cups of pecan halves in the bottom of the crust, and pour the filling mixture over them.

Keto Pecan Pie Ingredients
Keto Pecan Pie Ingredients

Cover the edges of the crust with tin foil, and bake the pie for 40 minutes or until cooked through.

Let the pie come to room temperature and serve, or chill it for several hours before serving if you like.

Keto Pecan Pie slice on white plate

Keto Pecan Pie Flavors

The flavor profile for this delicious keto pecan pie is pretty simple. Maple extract and vanilla extract take the cake! Or take the pie, that is.

Together with the pecans, the maple and vanilla really take it to the next level. You can’t have pecan pie without the maple!

Keto Pecan Pie in pan

Can I Make This Pie Ahead of Time?

You sure can. In fact, I will often make it the night before and then server it the next day. This allows it to really set and I think for pecan pies specifically, that is the way to go. But you certainly don’t have to make it the night before. Just give it some time to cool and set before serving.

Keto Pecan Pie slice on white plate

How to Store Keto Pecan Pie

You will want to make sure you store the leftover pie in an airtight container and keep it cool in the refrigerator.

The keto pecan pie tastes lovely cold as well as warmed up!


Other Pies You Might Like

Key Lime Keto Pie

Keto Pumpkin Pie

Keto Chocolate Mousse Pie

Keto No Bake Coconut Cream Pie Cups

The Best Keto Pecan Pie

Keto Pecan Pie slice on white plate
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes

Ingredients

Crust

  • 1 1/2 cup almond flour
  • 1/2 teaspoon baking powder
  • 3 tablespoons low carb powdered sweetener
  • 2 tablespoons butter, softened and unsalted
  • 1 teaspoon vanilla extract
  • 1 large egg

Filling:

  • 1 cup butter unsalted
  • 1/2 cup low carb granular sweetener
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple extract
  • 2 large eggs
  • 2 cup pecan halves

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a mixing bowl, blend together the ingredients for the crust until a damp dough has formed.
  3. Wet your hands slightly, and press the crust dough into the bottom of a well-greased pie pan.
  4. Pre-bake the crust for 15 minutes, or until it is golden brown.
  5. Let the crust cool.
  6. In a saucepan over medium heat on the stove, melt the butter.
  7. Add the brown sugar substitute to the melted butter in the saucepan, and whisk to combine.
  8. Pour the heavy whipping cream into the saucepan, and whisk and cool down until just before it begins to boil.
  9. Remove the mixture from the heat, and stir in the vanilla and maple extracts.
  10. Mix together two eggs in a bowl, and add a bit of the warm filling mixture to temper the eggs. Once tempered, add the eggs to the filling mixture, and whisk to combine.
  11. Place the two cups of pecan halves in the bottom of the crust, and pour the filling mixture over them.
  12. Cover the edges of the crust with tin foil, and bake the pie for 40 minutes or until cooked through.
  13. Let the pie come to room temperature and serve, or chill it for several hours before serving if you like.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 331Total Fat: 34gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 86mgSodium: 46mgCarbohydrates: 5gNet Carbohydrates: 2gFiber: 3gSugar: 2gProtein: 5g

Nutrition is calculated using a third party plug-in. It is best to always validate!

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