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.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 417kcal
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
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.
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.
Calories: 417kcal | Total Carbohydrates: 7.1g | Protein: 8.3g | Fat: 41.4g | Fiber: 4g | Sugar: 2g