Keto pecan pie is a delicious low-carb version of the classic pecan pie that is suitable for those following a ketogenic diet. Traditional pecan pie is typically loaded with sugar and corn syrup, but in a keto pecan pie, these high-carb ingredients are replaced with keto-friendly alternatives
For the pie crust (or you can use a pre-made keto-friendly crust):
1 1/2 cups almond flour
1/4 cup melted butter or coconut oil
1 tablespoon erythritol or your preferred keto-friendly sweetener
A pinch of salt
For the filling:
1 1/2 cups pecan halves
1/2 cup powdered erythritol or your preferred keto-friendly sweetener
1/2 cup sugar-free maple syrup
1/3 cup melted butter
2 large eggs
1 teaspoon vanilla extract
A pinch of salt
Preheat your oven to 350°F (175°C).
In a bowl, combine the almond flour, melted butter or coconut oil, egg, sweetener, and a pinch of salt to make the pie crust. Mix until a dough forms.
Press the dough into a greased pie dish to create the pie crust. You can use a fork to prick the crust to prevent it from puffing up during baking. Bake for about 10-12 minutes or until it's slightly golden. Remove and let it cool.
In a separate bowl, whisk together the powdered erythritol (or sweetener of your choice), sugar-free maple syrup, melted butter, eggs, vanilla extract, and a pinch of salt to make the pecan pie filling.
Arrange the pecan halves in the cooled pie crust.
Pour the pecan pie filling over the pecans.
Bake in the preheated oven for 30-35 minutes or until the filling is set and the top is golden brown.
Allow the pie to cool before serving. It will firm up as it cools.
Slice and serve your keto pecan pie. You can also top it with some whipped cream made from heavy cream and your preferred keto-friendly sweetener.
This keto pecan pie is a wonderful dessert option for those following a low-carb or ketogenic diet. It has all the flavors of traditional pecan pie without the high sugar content. Enjoy!