The Best Keto Pecan Pie
Enjoy all the flavor of classic pecan pie without the carbs! This keto pecan pie is sugar-free and perfect for Thanksgiving or holidays.
Servings Prep Time
12servings 10minutes
Cook Time Passive Time
45 – 50minutes 1hour
Servings Prep Time
12servings 10minutes
Cook Time Passive Time
45 – 50minutes 1hour
Ingredients
  • 2 2/3cup almond flour
  • 3tsp coconut flour
  • 3tbsp butterchilled
  • 1tbsp watercold
  • 12tbsp buttersoftned
  • 3/4cup low carb sweetener
  • 2oz Heavy Cream
  • 3 large eggs
  • 2tsp Vanilla Extract
  • 2tsp Molasses
  • 1cup pecan halveschrushed
Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch deep-dish pie plate very well with butter or shortening to prevent sticking. Set the prepared pie plate aside while you make the crust.
  2. In a food processor, combine the almond flour, coconut flour, and chilled butter. Pulse until coarse crumbs form. Add the cold water and pulse again until the mixture just comes together as a dough. Press the dough into the bottom and halfway up the sides of the prepared pie plate. Prick the bottom of the crust all over with a fork. Bake in the preheated oven for 10 minutes, then remove and set aside. I like to be sure the crust has just slightly browned before removing it.
  3. While the crust bakes, in a medium bowl beat together the softened butter and sweetener using an electric mixer until smooth. Add the vanilla extract, molasses, heavy cream, and eggs, and beat again until fully combined. Stir in the pecan halves or pieces and sugar-free chocolate chips. If you like, reserve a few nuts and chocolate chips to decorate the top of the pie before baking.
  4. Pour the filling over the baked crust, spreading it to the edges. If you reserved any pecans or chocolate chips, arrange them on top for decoration. Bake the pie in the oven for 40-45 minutes, or until the filling is set and the top is golden brown. The filling should not jiggle when gently shaken.
  5. Let the pie cool completely at room temperature to allow the filling and crust to set. I prefer to make this a couple of days ahead of time—the flavor really improves after a night or two in the fridge, and chilling helps the crust hold together beautifully. Refrigerate before serving for the best results.

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