This Sugar-Free, Low-Carb Keto Pecan Pie is an easy, better-for-you holiday dessert.
Guess what? ‘Tis the season for pecan pie! You guys know I love it. In fact, it’s one of my favorite discoveries since moving to the USA.
Store-bought pecan pies are laden with corn syrup, which can make for a heavy, overly sweet dessert. But this low-carb, sugar-free recipe means even more people get to enjoy this classic Thanksgiving dessert — even if they’re on a special diet!
Is This Sugar-Free, Low-Carb Keto Pecan Pie Healthy?
We’re not gonna try to make a case for pecan pie being “healthy,” but when it comes to picking your battles, this is a fantastic healthier option. Free of preservatives and the sky-high sugar content of traditional, store-bought pecan pies, this recipe focuses on more natural ingredients for a more wholesome final result. Hey, as a plus, pecans are high in potassium, calcium, and magnesium!
How To Make Gluten-Free Pie Crust
Now, you may be wondering how to make a flaky, delicious pie crust that is also gluten-free. Fear not — all that buttery, flaky goodness is still gonna be there when you use this Low-Carb Paleo Almond Flour Pie Crust recipe! Here’s how you’re going to make it:
Mix
In a large bowl, mix together your almond flour, coconut flour, tapioca starch, salt, and sweetener. Cut in 5 tablespoons of very cold diced butter. Once your butter is broken down into small pieces, add in 1 egg yolk and 2 teaspoons of ice water.
Combine
Use your hands to mix the dough until it forms a ball. Pat it into a disc, wrap with plastic wrap, and chill for at least 2 hours.
Prepare
Roll it out between two layers of parchment paper to just under ¼ inch thick. Gently flip the parchment paper over a parchment-lined, 9-inch pie plate and very gently pull the parchment off, using your hands to fix any cracks.
Bake
Poke holes all over the bottom and bake until golden brown, about 15-17 minutes. Let cool before using.
How to make ahead and store
After your pie is baked, you can store it in the fridge covered with plastic wrap or foil. It will last for about 4-5 days. You can serve it chilled or warm it slightly in the microwave or oven. If you’re hoping to free up some time for prepping for the holidays, you can also freeze this pie ahead of time. Pour the pie filling into your pie crust and pop it in the freezer, uncovered, without baking. Make sure that the pie is on a level surface so it freezes evenly. After about 2-3 hours, your pie should be frozen solid! Grab it out of the freezer, cover it with 2 layers of plastic wrap and one layer of aluminum foil, then toss it back in the freezer. It’s as simple as that! Your pie can be removed from the freezer when it’s go-time and baked from frozen for 30 minutes longer than the recipe specifies.
Serving Suggestions
Looking for some more desserts to share on Thanksgiving that are similar to this pecan pie? Then take a look at these Pumpkin Sugar-Free Chocolate Chip Cookies, this Low-Carb Pumpkin Cheesecake, and this Paleo Sugar-Free Pumpkin Pie.
Ingredients
- 1 almond flour pie crust
- 2/3 cup powdered erythritol sweetener (I used Swerve)
- 6 tablespoons unsalted butter
- 1 1/4 cups heavy whipping cream
- 1 1/2 cups pecans
- 2 large eggs
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
Instructions
- In a large, high-sided frying pan set on medium-low heat, whisk together the sweetener and butter. Cook, whisking frequently, until the mixture is golden brown, about 5-7 minutes.
- Once golden, add in the cream while constantly whisking and bring to a light simmer.
- Simmer, stirring frequently, until the mixture just begins to thicken, about 8 minutes. Remove from heat and let cool for 30 mins
- While it cools, heat your oven to 350 degrees and spread the pecans on a large baking sheet. Bake for 10-12 minutes until golden brown and toasted. Then, roughly chop them and set aside.
- Once the mixture has cooled a bit, add in the eggs, salt, and extracts and whisk until smooth. Stir in the pecans.
- Pour the filling into the cooled pie crust and bake until the top feels set, about 30 minutes. Let cool to room temperature and then cover and refrigerate overnight.
- The next day, slice and enjoy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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