KETO SUGAR FREE PECAN PIE RECIPE

This keto pecan pie recipe is the only one you’ll ever need for the best sugar-free pecan pie ever! Easy to make and just like the real thing.

 PREP: 5 minutes

 COOK: 1 hour

 COOLING TIME 15 minutes

 TOTAL: 1 hour 20 minutes

SERVINGS:  (adjust to scale recipe)

INGREDIENTS

Tap underlined ingredients to see where to get them.

• 1 recipe Almond flour pie crust (or coconut flour pie crust)
• 3/4 cup Unsalted butter
• 3/4 cup Besti Powdered Monk Fruit Allulose Blend (use this for a gooey, smooth-textured pecan pie, other sweeteners will be more stiff and dry)
• 1 1/2 cups Heavy cream
• 1 tsp Sea salt
• 1/2 tbsp Vanilla extract
• 3/4 tsp Maple extract
• 1 large Egg (at room temperature)
• 2 1/2 cups Pecans (2 cups chopped coarsely + 1/2 cup halves for topping)

INSTRUCTIONS

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Preheat the oven to 350 degrees F (177 degrees C).
2. Make the almond flour pie crust according to the instructions here.
3. Meanwhile, make the filling. In a large saute pan (not a saucepan!) over medium-low heat, heat the butter and Besti for about 5 minutes, stirring frequently, until dark golden brown.
4. When golden, add the cream and sea salt. Bring to a gentle simmer. Simmer for 15 to 20 minutes, until bubbly, dark golden and thick. The caramel sauce should coat the back of a spoon.
5. Remove the sauce from heat. Stir in the vanilla and maple extracts.
6. Let pie crust and caramel sauce cool separately for 15 to 20 minutes, until warm but not hot. While they are cooling, you can either leave the oven on (you will need it again) or preheat it to 350 degrees F (177 degrees C) again when the cooling time is almost up.
7. Once caramel sauce has cooled enough not to cook an egg being added to it (warm is fine), whisk in the egg.
8. Place chopped pecans evenly into the crust. Pour the caramel/egg mixture over the pecans. Top with pecan halves.
9. Cover the edges of the pie crust with foil, leaving the center open.
10. Bake for about 30 to 35 minutes, until the top is dark brown and the filling is bubbly, thick, and almost set (it should no longer jiggle but will still look a little wet).
11. Cool completely to set. For best results, chill for at least 1 hour before slicing.
12. RECIPE NOTES
13. Serving size: 1 slice, or 1/12 of entire pie
14. Nutrition Facts
15. Amount per serving. Serving size in recipe notes above.
16. Calories533
17. Fat54g
18. Protein9g
19. Total Carbs8g
20. Net Carbs4g
21. Fiber4g
22. Sugar2g
23. Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result?