Keto Pecan Pie
This keto pecan pie is so easy and quick! It requires only 10 minutes of prep. It is an authentic-tasting recipe and a reader favorite.
Servings: 12
Calories: 417kcal
Equipment
- 9 inch loose bottom pie dish
Ingredients
Crust
- 2.25 cup almond flour 2 ¼ cup / 225g **
- ¼ cup butter 55g, melted
- 2 tablespoon Golden Sweetener 20g
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Filling
- 2.5 cup pecan halves 250g
- ⅔ cup butter melted and cooled, 145g
- ⅔ cup Golden Sweetener 130g, use up to ¾ cup (150g) if you like a sweeter pie
- ⅔ cup heavy cream / double cream 150ml
- 3 large eggs room temperature
- 2 teaspoon vanilla extract
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon grated orange zest
Instructions
- Preheat the oven to 350F /180C electric or 320F / 160C fan. Line the bottom of a 9-inch loose bottom pie pan with parchment paper. Grease the sides and parchment with melted butter.
Crust
- In a food processor, blend the ingredients for the pecan pie crust. Blend until they resemble sticky crumbles.
- Press the dough into the pie dish with your hands. Use the back of a teaspoon to smooth the base and edges. Trim the top of the sides with a sharp knife to get a clean edge.
- Place the pie crust in the freezer to chill whilst you make the filling.
Filling
- Roughly chop 2 cups of pecans. Set aside.
- Powder the golden sweetener in a high-speed blender or with a coffee grinder. (Optional, but recommended)
- Place the eggs, melted and cooled butter (***see notes), powdered sweetener, vanilla, salt, cinnamon and orange zest in a mixing bowl. Mix for 1 minute with an electric mixer and then drizzle in the cream, whisking for 1 more minute until the mixture is smooth and light.
- Add the chopped pecans to the filling mixture and stir to combine. Add the filling on top of the pie crust. Top the pie with the remaining half cup of whole pecan halves.
- Bake the pie in the oven for 45 - 55 minutes or until the filling has set and the top is golden. Remove from the oven and allow to cool fully to firm up before slicing.
Notes
Net carbs: 3g net carbs per slice. Makes 12 slices.
**Use 2 cups / 200g if your almond flour is extra-fine.
***Optional additional step (takes about 5 extra minutes): For a deeper taste, brown the butter in a saucepan over medium heat instead of just melting it. If you do this, heat the sweetener with the butter so it melts. Take care that the butter does not burn. Let it cool before you add the cream and eggs. You don't want the eggs to cook!
Serve with keto whipped cream or sugar free ice cream. For a lighter topping, choose a dollop of Greek yoghurt.
Store in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
Calories: 417kcal | Total Carbohydrates: 7.1g | Protein: 8.3g | Fat: 41.4g | Fiber: 4g | Sugar: 2g
