Keto Pecan Pie

This Keto Pecan Pie looks and tastes like the classic dessert, minus the carbs!

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Prep Time 5

Cook Time 1 20

Total Time 1 25

Course Dessert

Cuisine American

Servings slices

Calories 208 kcal

Equipment

oven
Mixing bowl
pie dish

Ingredients

Crust and Filling

1 recipe keto pie crust
¼ cup brown sugar substitute
1 teaspoon vanilla extract
2 ½ cups pecans, halved
5 tablespoons butter, melted and cooled
½ cup brown sugar substitute, packed
1 tablespoon arrowroot flour or almond flour
2 teaspoons vanilla extract
3 large eggs, room temperature
1 cup keto maple syrup

Instructions

Preparation

Preheat the oven to 180C/350F. Prepare the pie crust as directed, with the addition of the brown sugar substitute and vanilla extract.
Freeze the crust for 20 minutes, before covering it with parchment paper or aluminum foil. Fill with dry beans and bake for 15 minutes. Remove the crust from the oven and remove the beans and aluminum foil.
Spread the pecans over the warm crust. Whisk the melted butter, sugar, flour, vanilla extract, eggs, and maple syrup until combined. Pour evenly over the pecans.
Bake the pie for 40-45 minutes. After 20 minutes, add some aluminium tin foil to cover the pie to ensure it does not burn.
Remove the pie from the oven and sprinkle sea salt on top. Place on a wire rack to cool completely. Once cooled, slice and serve.

Notes

You can also use a pre-bought keto pie crust. Whole Foods and Erewhon both sell them. Allulose or keto brown sugar for the best results. Keep leftovers in the fridge for up to one week or the freezer for 6 months.

Nutrition

Serving: 1sliceCalories: 208kcalCarbohydrates: 5gProtein: 6gFat: 19gSodium: 59mgPotassium: 105mgFiber: 2gVitamin A: 225IUVitamin C: 1mgCalcium: 24mgIron: 1mg

Keyword Healthy Baking, Keto Dessert, Keto Pecan Pie, Low Carb Pie, pecan pie, Sugar-Free Dessert

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