This Keto Pecan Pie recipe is the best sugar-free pie you’ll ever try, hands down, it’s rich, buttery, and gooey, the perfect low-carb dessert.
This Low Carb Pecan Pie recipe makes 12 serves. 1 serving is one slice of pie that has only 2g net carbs.
Store leftover Keto Pecan Pie in the fridge for up to 1 week, or freeze for up to 3 months.
Keto Pecan Pie Ingredients
- Crust Ingredients
- 6 ounces of Almond Flour
- ¼ cup of Golden Flaxseed Meal
- 1 tablespoon of Sukrin Gold
- 3 ounces of Unsalted Butter, melted
- 1 large Egg
- Filling Ingredients
- ¾ cup of Unsalted Butter
- ½ cup of Sukrin Gold
- ½ cup of Sugar-Free Maple Syrup
- ½ cup of Heavy Cream
- 1 teaspoon of Vanilla Essence
- 2 large Eggs
- 1 ½ cups of Pecan Halves, roughly chopped (leave some whole for decorating, if desired)
How to Make Keto Pecan Pie
- Preheat the oven to 150C/325F.
- In a mixing bowl, add the almond flour, flax meal, and Sukrin Gold. Mix together.
- Add the butter and egg and mix into a sticky dough. Press into the base and up the sides of a 9-inch pie dish.
- Bake for 12-15 minutes, then set aside.
- Add the butter, Sukrin gold, maple syrup, cream, and vanilla to a saucepan.
- Place over medium heat and bring to a simmer. Simmer for 10 minutes until the sauce is thick and bubbly. Remove from the heat and leave to cool for 10 minutes.
- Place the eggs into a bowl and whisk gently. Pour in a small amount of the warm syrup into the eggs and whisk.
- Add the remaining syrup and whisk together, followed by the pecans.
- Pour the mixture into the crust, decorate with whole pecans, if using.
- Bake for 45-55 minutes.
- Leave to cool for 15 minutes before cutting, or chill in the fridge for 2 hours.
- Serve with Keto Whipped Cream.
Keto Pecan Pie Recipe
Our Keto Pecan Pie is the best sugar-free pie you’ll ever try. It’s rich, buttery and gooey, perfect for serving up at Thanksgiving.
Print Pin Email Servings: 12 servings
Calories: 388kcal
Unit Conversion
Ingredients
Crust Ingredients
- 6 ounces Almond Flour
- ¼ cup Golden Flaxseed Meal
- 1 tablespoon Sukrin Gold
- 3 ounces Unsalted Butter melted
- 1 large Egg
Filling Ingredients
- ¾ cup Unsalted Butter
- ½ cup Sukrin Gold
- ½ cup Sugar-Free Maple Syrup
- ½ cup Heavy Cream
- 1 teaspoon Vanilla Essence
- 2 large Eggs
- 1 ½ cups Pecan Halves roughly chopped
Instructions
- Preheat the oven to 150C/325F.
- In a mixing bowl, add the almond flour, flax meal, and sukrin gold. Mix together.
- Add the butter and egg and mix into a sticky dough. Press in to base and up the sides of a 9in pie dish.
- Bake for 12-15 minutes, then set aside.
- Add the butter, sukrin gold, maple syrup, cream, and vanilla to a saucepan.
- Place over medium heat and bring to a simmer. Simmer for 10 minutes until the sauce is thick and bubbly. Remove from the heat and leave to cool for 10 minutes.
- Place the eggs into a bowl and whisk gently. Pour in a small amount of the warm syrup into the eggs and whisk.
- Add the remaining syrup and whisk together, followed by the pecans.
- Pour the mixture into the crust, decorate with whole pecans, if using.
- Bake for 45-55 minutes.
- Leave to cool for 15 minutes before cutting, or chill in the fridge for 2 hours.
- Serve with Keto Whipped Cream.
Nutrition
Serving: 125g | Calories: 388kcal | Carbohydrates: 6g | Protein: 7g | Fat: 39g | Saturated Fat: 15g | Cholesterol: 100mg | Sodium: 41mg | Potassium: 104mg | Fiber: 4g | Sugar: 1g | Vitamin A: 744IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
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To make a larger batch of this Keto Pecan Pie recipe adjust the servings above.
