BEST Keto Pecan Pie
My keto pecan pie looks and tastes like the classic dessert, minus the carbs! Made with simple ingredients, it's SO easy to make, including the crust! Watch the video below to see how I make it in my kitchen!
Servings 12 servings
Calories 208kcal
Ingredients
- 1 recipe keto pie crust
- 1/4 cup brown sugar substitute
- 1 teaspoon vanilla extract
For the filling
- 2 1/2 cups pecans halved
- 5 tablespoons butter melted and cooled
- 1/2 cup brown sugar substitute packed
- 1 tablespoon arrowroot flour or almond flour
- 2 teaspoons vanilla extract
- 3 large eggs room temperature
- 1 cup keto maple syrup
Instructions
- Preheat the oven to 180C/350F. Prepare the pie crust as directed, with the addition of the brown sugar substitute and vanilla extract.
- Freeze the crust for 20 minutes, before covering it with parchment paper or aluminum foil. Fill with dry beans and bake for 15 minutes. Remove the crust from the oven and remove the beans and aluminum foil.
- Spread the pecans over the warm crust. Whisk the melted butter, sugar, flour, vanilla extract, eggs, and maple syrup until combined. Pour evenly over the pecans.
- Bake the pie for 40-45 minutes. After 20 minutes, add some aluminium tin foil to cover the pie to ensure it does not burn.
- Remove the pie from the oven and sprinkle sea salt on top. Place on a wire rack to cool completely. Once cooled, slice and serve.
Video
Notes
- Pie crust: You can also use a pre-bought keto pie crust. Whole Foods and Erewhon both sell them.
- Sugar substitute: Allulose or keto brown sugar for the best results.
- Leftovers: Keep in the fridge for up to one week or the freezer for 6 months.
Nutrition
Serving: 1serving | Calories: 208kcal | Carbohydrates: 5g | Protein: 6g | Fat: 19g | Sodium: 59mg | Potassium: 105mg | Fiber: 2g | Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg | NET CARBS: 3g