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Last updated on August 29, 2022 by Toya
You have to try this easy, sugar-free keto pecan pie. Made with an amazing almond flour pie crust and egg filling, maple extract, and a few other ingredients you probably have at home, this easy, gluten-free, and sugar-free pecan pie sugar is truly amazing!
What makes a good pecan pie?
The perfect good pie starts with perfect pecans. Find pecans that are not stale and have good shape. You can also chop these pecans and use them chopped on the pie.
The second part of a good pecan pie is the crust. The recipe I’m sharing is great, but the baking dish you use is also very important. You can bake in a springform pan or Pyrex baking dish. Never bake in disposable aluminum pie pans.
The last part of a good pecan pie is the filling. The filling for this recipe is eggs. Be sure to cook the egg cream so that the filling is not velvety, but perfect.
Ingredients for sugar-free pecan pie
- 1 ½ cups almond flour
- ¼ cup granulated erythritol
- ¼ cup melted butter
- ¾ cup butter
- ½ cup Swerve Brown Sugar Substitute
- ½ cup Swerve Confectioners Sweetener
- 1 ½ teaspoon maple extract
- 3 eggs
- 1 ½ cups pecan halves
Carbs in a slice of pecan pie
Pecans are one of the low carb nuts you can eat on keto. In every 1 oz serving of pecans, there are 1.21 grams of net carbs.
Because pecans are low in carbs, pecan pie is also very low in carbs. In each slice of sugar-free pecan pie, there are 1.2 grams of net carbs!
How to make keto sugar-free pecan pie
To bring together all your ingredients in one place. Next, prepare the pecan pie crust.
Make the Keto Pecan Pie Crust
To make the crust, preheat the oven to 350F, then IIn a bowl, mix the almond flour and erythritol. Add the melted butter and stir until you have a coarse mixture.
Transfer the mixture to a pie plate and press firmly on the bottom and up the sides.
Prick the crust several times and bake for 10 minutes. Set the crust aside while you prepare the filling.
Make the Keto Pecan Pie Filling
To make the filling Melt the butter in a saucepan with the sweeteners. Cook for 2 minutes.
Remove from heat and stir in the maple extract. Once the sauce has cooled a little, add the eggs and beat well.
Pour the mixture into the crust and top with pecan halves, then bBake the pie for 45 to 50 minutes.
Cool the pecan pie before serving and slicing.
Other Sugar-Free Pecan Pie Crust Options
For this recipe, you have several crust options like almond flour, coconut flour, or a mix of both.
Coconut Flour Pecan Pie Crust
For the coconut and coconut crust you will need 2 eggs, 1 tablespoon of coconut oil, ¼ cup Swerve sweetener, 1 pinch of salt, 1 cup of coconut flour, and ½ cup cold butter cut into cubes.
To do it, pheat the oven to 400 degrees F. Then wCombine eggs and oil in a food processor or stand mixer. In another bowl, whisk remaining ingredients until combined.
So pOur dry and wet mixture in a food processor. Also aadd the cubed butter and pProcess by pulsing until it resembles crumbs.
Next, spray a pie plate with cooking spray and pour the crumbles into the pie plate, and pPress with your hands to form the dough directly into the pie plate. Alternatively, you can also spread the dough between two pieces of parchment paper and invert it into a 9-inch pie plate.
Using a fork, poke random holes in the bottom of the crust, then bake the crust for 10 minutes or until golden brown. Finally, cover the edges of the crust with foil if you are using it for a savory or sweet pie that needs to be rebaked or it will burn.
Once cooled out of the oven, add your topping.
Pecan Pie Crust
To make a pecan pie crust, you can use pecans and crush them to make a fancy meal. You can also use a store-bought pecan meal.
How to store (refrigerator and freezer)
You can store the pecan pie in the refrigerator, covered with foil, for 3 to 4 days.
Can you freeze pecan pie?
Yes, you can freeze it. Wrap each piece individually and store it on a flat surface. To reheat, let the pie sit at room temperature for about ten minutes so it doesn’t cool, then heat it for 10 minutes in a 350-degree oven. This will help crisp the crust without overcooking it.
More sugar-free tarts
1 ½ cups almond flour
¼ cup granulated erythritol
¼ cup melted butter
¾ cup butter
½ cup Swerve Brown
½ cup gap
1 ½ teaspoon maple extract
1 ½ cups pecan halves
- To bring together all your ingredients in one place. Next, prepare the pecan pie crust.
- To make the crust, preheat the oven to 350F, then in a bowl, mix the almond flour and erythritol. Add the melted butter and stir until you have a coarse mixture.
- Transfer the mixture to a pie plate and press down firmly, bottom and sides.
- Prick the crust several times and bake for 10 minutes. Set the crust aside while you prepare the filling.
- To make the filling, melt the butter in a saucepan with the sweeteners. Cook for 2 minutes.
- Remove from heat and stir in the maple extract. Once the sauce has cooled a little, add the eggs and beat well.
- Pour the mixture into the crust and top with pecan halves, then bake the pie for 45 to 50 minutes.
- Cool the pecan pie before serving and slicing.
Yield: 8 slices
Portion: 1 slice
Amount per serving:
Calories: 346Total fat: 36.1gSaturated fat: 16.2gCholesterol: 122mgSodium: 188 mgCarbohydrates: 3.1gNet Carbs: 1.2gFiber: 1.9gSugar: 0.6gProtein: 4.8g