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Keto Pecan Pie

Keto Pecan Pie

A buttery almond flour crust with a sweet, gooey pecan filling—Keto Pecan Pie is the ultimate guilt-free holiday dessert. Rich flavor, low carbs, and pure indulgence in every slice!
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 1 hour
Total Time 2 hours 5 minutes
Servings: 1 Slice
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the crust:
  • 1½ cups almond flour
  • ¼ cup unsalted butter (melted)
  • 2 tbsp erythritol (or preferred keto sweetener)
  • ½ tsp vanilla extract
  • Pinch of salt
For the filling:
  • 1 cup pecan halves (toasted)
  • ½ cup unsalted butter
  • ½ cup allulose or erythritol
  • ½ cup sugar-free maple syrup
  • 3 large eggs
  • 1 tsp vanilla extract
  • ¼ tsp cinnamon
  • Pinch of salt

Equipment

  • 1 9-inch pie pan
  • 1 Large Mixing Bowl
  • 1 Small saucepan
  • 1 Whisk
  • 1 Measuring Cups & Spoons
  • 1 Spatula
  • 1 Oven mitts

Method
 

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease your pie pan.
  2. Make the crust: In a large mixing bowl, combine almond flour, melted butter, sweetener, vanilla and salt Spread it evenly and pat it into the bottom of your pie pan. Give it a good 10 minutes bake and let it cool.
  3. Toast the pecans: Spread pecans onto a baking sheet and roast in the oven for 5-7 minutes. Remove and let cool.
  4. Prepare the filling: Melt butter in a saucepan over low heat. Include sweetener and sugar-free maple-esque syrup. Stir until fully dissolved. Take off heat and allow to cool a little.
  5. Add the eggs: Add eggs (one at a time), vanilla, cinnamon, and salt; whisk until smooth.
  6. Assemble the pie: Evenly sprinkle the crust with the pecans. Then, the filling mixture goes right on top.
  7. Bake: Bake for 35-40 minutes or until center is no longer liquid but still slightly jiggly.
  8. Cool and serve: Let pie rest at least 1 hour before serving. Serve warm or chilled.

Notes

  • Toasting nuts (especially pecans) adds incredibly bold flavour and more crunch.
  • Cool filling slightly before adding eggs to avoid any scrambling.
  • Allulose gives the best traditional caramel sweet flavour with little to no aftertaste.
  • Chill until firm — at least 2 hours before cutting.
  • Top with some zero calorie whipped cream and voila!