Keto Pecan Pie

4.91 from 31 votes

This easy keto pecan pie recipe is sugar-free, gluten-free, and low-carb! With just 2g net carbs per slice, it's the perfect guilt-free holiday dessert.

Prep Time10

Cook Time1 20

Total Time1 30

Course: Dessert, Desserts

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 388kcal

Author: Matt Dobson

Ingredients

Crust Ingredients

6 ounces Almond Flour
¼ cup Golden Flaxseed Meal
1 tablespoon Swerve Brown
3 ounces Unsalted Butter melted
1 large Egg

Filling Ingredients

¾ cup Unsalted Butter
½ cup Swerve Brown
½ cup Sugar-Free Maple Syrup
½ cup Heavy Cream
1 teaspoon Vanilla Essence
2 large Eggs
1 ½ cups Pecan Halves roughly chopped

US Customary - Metric

Instructions

Preheat the oven to 150C/325F.
In a mixing bowl, add the almond flour, flax meal, and one tablespoon Swerve Brown. Mix together.
6 ounces Almond Flour, ¼ cup Golden Flaxseed Meal, 1 tablespoon Swerve Brown
Add the butter and egg and mix into a sticky dough. Press in to base and up the sides of a 9in pie dish.
3 ounces Unsalted Butter, 1 large Egg
Bake for 12-15 minutes, then set aside.
Add the butter, half of a cup of Swerve brown, maple syrup, cream, and vanilla to a saucepan.
¾ cup Unsalted Butter, ½ cup Swerve Brown, ½ cup Sugar-Free Maple Syrup, ½ cup Heavy Cream, 1 teaspoon Vanilla Essence
Place over medium heat and bring to a simmer. Simmer for 10 minutes until the sauce is thick and bubbly. Remove from the heat and leave to cool for 10 minutes.
Place the eggs into a bowl and whisk gently. Pour in a small amount of the warm syrup into the eggs and whisk.
2 large Eggs
Add the remaining syrup and whisk together, followed by the pecans.
1 ½ cups Pecan Halves
Pour the mixture into the crust, decorate with whole pecans, if using.
Bake for 45-55 minutes.
Leave to cool for 15 minutes before cutting, or chill in the fridge for 2 hours.
Serve with Keto Whipped Cream.

Notes

STORING: Store Keto Pecan Pie in the fridge for up to 1 week, or freeze for up to 3 months.

Nutrition