Keto pecan pie is exactly what your taste buds dream of at night. It’s an indulgent dessert that’s without refined sugar and just in time for the holidays. You won’t have so much as a morsel leftover if you feed this pecan pie to a crowd because they will devour every bite. This easy keto pie recipe is also low carb, sugar-free, gluten-free, grain-free, and Trim Healthy Mama friendly.
Pumpkin recipes are always my go-to fall desserts. However, I LOVE good old-fashioned pecan pie. This is the best keto pecan pie recipe because I took a classic dish and transformed it to fit into my dietary needs. So, I know that I can have a piece (or two) of this yummy dessert, and I don’t have to feel guilty, or like I’m hurting myself.
Another amazing thing about this sugar free pecan pie recipe is that you can make it for your friends and family that aren’t gluten free or low carb, and they won’t have any idea this pie is much healthier. They won’t even notice. Plus, it’s kid-friendly too! It is definitely one of my favorite low carb recipes for October and November.
I’m always on pie duty for Thanksgiving and a pecan pie is a must. I make 3 or 4 different pies and like to pair this one with a Custard Pie, Keto Pumpkin Pie Bites or Keto Pumpkin Cheesecake Bars, and normally an apple crumb pie. My family always says one of those is the best but they never agree on which one so I make an assortment.
How To Make Keto Pecan Pie
First Step: Grease a 9-inch pie pan and preheat the oven to 350 degrees F.
Second Step: Using a food processor, add the almond flour, coconut flour, and butter and pulse. It should form into crumbs then slowly add water until it forms into a dough.
Expert Tip: This can take 3 minutes on high power! Be patient. I promise my almond flour pie crust recipe will come together.
Once it’s done, press the dough into the bottom of the pie pan. Take a fork and poke some holes in the bottom of the crust, then bake for 10 minutes.
Third Step: Combine the butter and sweetener into a bowl and beat until smooth with an electric mixer. Once smooth, add in the molasses, vanilla, heavy cream, and egg until combined. Toss in the pecans and put the mixture into the pie crust.
Expert Tip: Maple extract also tastes amazing in addition to the vanilla in the pie filling!
Fourth Step: Bake for 40-45 minutes or until golden brown and the center is set. After the pie cools, you can place it in the refrigerator and let it get cold then enjoy!
How Do You Know When Pecan Pie Is Done?
There are a few simple ways you can figure out if your keto pecan pie is done. The first time I made a pecan pie I definitely overbaked it. The first way is to look at it and see what color it is. It should be a nice golden brown color. Another thing to look at is the center of the pecan pie. If you give it a jiggle, it should be set up and not wiggle. If you notice that it’s wiggling in the center, then it should be baked a few more minutes. The center of the pie shouldn’t be runny at all, so that’s a good indicator as well.
Is Pecan Pie Healthy?
This keto pecan pie is much healthier than traditional versions. It doesn’t have corn syrup or brown sugar. When it comes to the sweetness, there are few different options you can choose from, and all of them are way better for you than corn syrup. Desserts should always be considered a treat, and you shouldn’t eat them all day every day. They aren’t going to provide you with the same nutrition as fruits or vegetables.
Are Pecans Low Carb?
Yes, pecans are a fantastic low carb nut. For every ounce of pecans, there is only a little over 1 net carb per serving. But even more than being low carb, they also provide you with fiber, zinc, phosphorus, magnesium, and thiamine. So enjoy those pecans because they are great for you! They are my favorite nut and I use them in many low carb keto recipes.
How Long Does Pecan Pie Last?
This keto pecan pie will last around 3-4 days in the refrigerator. Keep in mind that there aren’t any preservatives in this pie, so it’s not going to last as long as something that has been processed. It’s essential to keep the pie airtight and away from other stinky food in the fridge. You don’t want it to take on any flavors of other foods.
If you notice any sort of mold, that it has become really watery or if it’s extremely dried out, those are all indications that the low carb pecan pie has started to spoil.
Can You Freeze Pecan Pie?
Yes, you can freeze this keto pie as long as you cover it well. It’s best if you protect it in a layer of plastic wrap or tin foil then add it to a storage container. You just want to make sure that the air can’t get to it. The low carb keto pie lasts around 1-2 months in the freezer.
When you are ready to serve the sugar free pecan pie, you can place it in the refrigerator the night before to thaw it out. Once it has thawed, you can eat it.
Prep Time:10 minutesCook Time:30 minutesTotal Time:40 minutesCourse: DessertCuisine: American Servings: 12 Calories: 390 Author: Taryn
- ▢2 ⅔ cups almond flour
- ▢3 tsp coconut flour
- ▢3 tbsp cold butter
- ▢1 tbsp cold water
- ▢12 tbsp softened butter
- ▢1.5 cup Trim Healthy Mama Gentle Sweet or my sweetener
- ▢2 tsp vanilla
- ▢2 oz heavy cream
- ▢2 egg
- ▢2 tsp molasses ***
- ▢1.5 cups pecans chopped (save ½ cup or so whole for the top)
- Preheat oven to 350. Grease a 9-inch deep-dish pie plate very well with butter or shortening.
- Put the almond flour, coconut flour, and butter in a food processor and pulse until crumbs form. Add the water and pulse until it comes together in a dough. Press into the bottom and halfway up the sides of the prepared pie plate. Prick the bottoms with a fork. Bake for 10 minutes.
- Meanwhile, in a medium bowl combine the butter and sweetener. Beat with an electric mixer until smooth. Add the vanilla, molasses, heavy cream, and egg. Beat until combined.
- Stir in the chopped pecans. (Optional: set some aside to make a design on the top). Pour over the baked crust. The filling will be thick. Bake for 40-45 minutes until no longer jiggly and golden brown.
- Cool completely. I prefer to make this a couple of days ahead of time. The flavor improves after being in the fridge for a bit.
Molasses: One teaspoon of molasses has 5 carbs. This recipe has 12 servings so each piece has less than 1 carb from the molasses. It is used for flavor, not sweetness, in this recipe. But you can just leave it out if you prefer. Alternatively, you can sub in a brown sugar sweetener such as Swerve Brown.Gooiness: I love my pecan pie chock full of pecans. If you prefer a gooier pie simply cut the amount of pecans back to just 1 cup.Notes on Sweeteners:I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.To sub in Swerve or Lakanto Monk Fruit sweetener use 1.5 times the amount of sweetener called for. To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.Substitutions will work in most recipes. They may not work in candies, such as caramel.
Calories: 390 | Carbohydrates: 8g | Protein: 7g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 71mg | Sodium: 142mg | Potassium: 84mg | Fiber: 4g | Sugar: 2g | Vitamin A: 560IU | Vitamin C: 0.2mg | Calcium: 75mg | Iron: 1.5mg