KETO PECAN PIE RECIPE
Pecan pie is a traditional dessert, known for its sweet, nutty filling and flaky crust.
But for those following a ketogenic diet, traditional pecan pie may not fit within their macronutrient requirements.
This keto pecan pie recipe provides a delicious alternative, using low-carb ingredients to create a satisfying dessert that fits within a ketogenic lifestyle.
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup melted butter
- 1 egg
- 1 tsp vanilla extract
- 3 eggs
- 1/2 cup erythritol
- 1/2 cup melted butter
- 1 tsp vanilla extract
- 1 cup pecans, chopped
- Preheat oven to 350°F.
- In a mixing bowl, combine the almond flour, coconut flour, melted butter, egg, and vanilla extract for the crust. Mix until well combined.
- Press the mixture into a 9-inch pie dish and bake for 8-10 minutes or until lightly golden brown.
- In a separate mixing bowl, whisk together the eggs, erythritol, melted butter, vanilla extract, and chopped pecans.
- Pour the filling mixture into the pre-baked crust and bake for 25-30 minutes, or until the filling has set.
- Allow cooling for at least 30 minutes before serving.
- Almond flour can be substituted with hazelnut flour or sunflower seed flour for a nut-free option.
- Erythritol can be substituted with a low-carb sweetener of your choice.
- Butter can be substituted with coconut oil or ghee.
- Add spices such as cinnamon or nutmeg to the filling mixture for added flavor.
- Top with sugar-free whipped cream or low-carb vanilla ice cream.
- Use different types of nuts, such as walnuts or macadamia nuts, in place of pecans.
- 9-inch pie dish
- Mixing bowls
- Measuring cups and spoons
- To ensure the crust is evenly pressed into the pie dish, use a flat-bottomed glass or measuring cup to help press down the mixture.
- For a crispier crust, bake the crust for a longer period of time before adding the filling.
- Make sure the filling is completely set before removing it from the oven to avoid any slippage.
- Store leftover pecan pie in the refrigerator for up to 4 days.
- To freeze, wrap the pie in plastic wrap or aluminum foil and store it in the freezer for up to 3 months.
- When reheating, make sure to heat the pie until it is completely heated through to avoid any risk of foodborne illness.
My Take on Keto Pecan Pie Recipe
With its flaky crust and sweet, nutty filling, this keto pecan pie is the perfect dessert for those following a low-carb lifestyle.
Made with almond flour, erythritol, and other low-carb ingredients, it provides a delicious alternative to traditional pecan pie while still maintaining the classic flavor and texture.
Whether you’re serving it up for a special occasion or just as a sweet treat, this keto pecan pie is sure to become a new favorite.
Give it a try today and enjoy all the flavor of pecan pie without the guilt!
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