Sugar-Free Keto Pecan Pie

READY IN: 1hr 35minsYIELD: 12 Slices


  • 1cup finely chopped pecans
  • 1cupalmond flour
  • 12 teaspooncinnamon
  • 12 teaspoonnutmeg
  • 2tablespoonsbutter (melted)
  • 34 cupbutter (melted)
  • 34 cup powdered artificial sweetener (I use monk fruit sweetener powdered)
  • 1 12 cupsheavy cream
  • 1teaspoonsalt
  • 1tablespoonvanilla extract
  • 3tablespoonsmaple syrup, i use lakanto(sugar-free)
  • 1largeegg
  • 2cups chopped pecans
  • 34 cupwhole pecans, for topping

    Serving Size: 1 (90) g

    Servings Per Recipe:12

    Calories: 475.2

    Calories from Fat 440 g 93 %

    Total Fat 48.9 g 75 %

    Saturated Fat 17.6 g 87 %

    Cholesterol 91.8 mg 30 %

    Sodium 329.9 mg 13 %

    Total Carbohydrate9.1 g 3 %

    Dietary Fiber 3.3 g 13 %

    Sugars 4.6 g 18 %

    Protein 4.3 g 8 %


  • Preheat the oven to 350 degrees F (177 degrees C).
  • Crust:
  • In a bowl, mix together the almond flour, chopped pecans, cinnamon, nutmeg and melted butter. If you want a more sweet crust, add a little sweetner to taste.
  • Use a 9 inch springform pan or round pie tin, add the crust mixture, and press down firmly across the bottom of pan, forming the raw crust.
  • Bake the crust at 350 degrees for 8 minutes until the crust sets and some color shows up. Do not over bake the crust at this point! It will back some more with the filling.
  • Pull the crust out of the oven to cool the crust before filling with the pecan pie filling.
  • Filling:
  • Reduce the heat in the oven to 325 degress.
  • In a large saute pan heat the butter and powdered sweetener over medium low heat about 5 minutes, stirring frequently until the butter and sweetener turns color to a golden brown.
  • Add the cream and salt and, bring to a boil andturn heat down to a simmer.
  • Simmer for 15 to 25 minutes until the cream caramel filling is bubbly, dark golden brown and thicker. The creamy, caramel sauce should coat a spoon.The thicker, the better, but don’t burn it.
  • Remove from the heat and stir in the vanilla extract and the maple syrup and stir completely.
  • With the pie crust and the filling cool (15-20 minutes) and cool enough to not cook the eggs, whisk in the egg.
  • Using a spatula pour the filling mixture into the the cooled crust and shake it a bit to even out the mixture across the crust.
  • Carefully place the whole pecans across the top of the filling either randomly or in any fancy pattern you wish.
  • Bake for about 40-50 minutes checking carefully on the crust color until the top of the filling is dark brown and the filling is set. They may be a few bubbles or holes on top of the filling. Don’t burn the crust!
  • Cool for at least an hour before slicing. As the filling cools it will set up more than when hot and in the oven.
  • Serve with some whipped cream topping or ice cream of your choice.
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