Sugar-free keto pecan pie recipe

Close up shot of partially sliced sugar-free pecan pie, one piece is on a silver pie server.

5 from 2 votes

Sugar-free keto pecan pie recipe

This easy sugar-free keto pecan pie recipe with a caramel and nutty flavor is a delicious and easy-to-make low carb and gluten-free pie that your family and friends will love.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Christmas desserts, Gluten-free pie crust, Thanksgiving desserts

Servings: pieces

Calories: 445kcal

Equipment

9-inch/23cm pie or tart pan

Ingredients

Crust:

1 batch EASY KETO PIE CRUST RECIPE
Lemon zest of 1 lemon

Filling:

¾ cup (170g) unsalted butter, cut into 1 tablespoon size pieces and brought to room temperature
½ cup (100g) granulated allulose sweetener, or another sweetener of your choice like Swerve or Sukrin
1½ teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon
3 large eggs, at room temperature, slightly whisked
1½ cup (150g) pecan halves, roughly chopped
½ cup (50g) pecan halves for topping
Whipped cream for serving, optional

Instructions

Crust:

Adjust the oven rack to the lower third position and preheat to 350F (175C).
When making the dough, add lemon zest and chill in the freezer for 20 minutes wrapped in a plastic wrap.
When the dough is cold but still pliable, roll it out between two pieces of parchment paper until it’s around 0.15 inches (4 mm) thick. Then remove the top layer of the paper and carefully flip it onto a 9-inch (23cm) pie pan. Fix all the cracks (if they appeared), even out the crust, and freeze for 10 minutes before baking.
Cover the edges of the pie crust with a pie shield or strips of aluminum foil to prevent over-browning. Then, partially blind bake it (do not prick the crust with a fork before baking it!) on the lower rack for 8-10 minutes or until the crust starts picking up a golden color in the middle.
When done, take out from the oven, gently press down with a spoon or the back of a cup if the crust has puffed up, and let it cool a little bit before filling with the pie filling.

Filling:

Lower the oven temperature to 325F (165C).
In a large saucepan, melt the butter over a low heat. When it’s melted and started foaming, keep heating it for another 5-8 mins while whisking every now and then until it reaches an amber color. Add the sweetener, vanilla extract, cinnamon, and salt. Keep heating over a low heat while whisking occasionally until the sweetener has dissolved.
When done, remove from the heat and let the mixture to cool down a little bit.
When the mixture is warm, gradually add the eggs while whisking continuously. Then add the chopped pecans and mix well. Pour it into the pie crust and top with whole pecan halves.
Cover the edges of the crust with foil or a pie shield, leaving the center open. Bake for 40-50 minutes or until the filling has set (it can be slightly jiggly in the center).
When done, remove from the oven and let it cool completely to room temperature before slicing and serving.

Notes

NET CARB: 3g

Nutrition