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Conventional pecan pie is essentially corn syrup in a shell. This one replaces that entirely with butter and erythritol, which caramelize into a filling that sets the same way and tastes close enough that most people will not ask.

The carbohydrate number looks odd at first glance: 30 g total carbs but only 3 g net. That is the erythritol, which is a sugar alcohol the body does not metabolize, so it is subtracted along with the fiber.

Two things decide whether this works. Pre-bake the crust so it does not go soggy, and cool the butter mixture before adding the eggs. Both are in the steps.

A slice of sugar free keto pecan pie with an almond flour crust on a plate
Dr. Don Colbert, MD

Keto Zone Pecan Pie

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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 10 servings
Course: Dessert
Calories: 390
Ingredients Method Nutrition

Ingredients
  

  • 1 1/2 cups blanched almond flour for the crust
  • 1/4 cup erythritol or xylitol for the crust
  • 1/4 cup grass-fed butter melted, for the crust
  • 1/4 tsp sea salt for the crust
  • 3/4 cup grass-fed butter for the filling
  • 1 cup erythritol or xylitol for the filling
  • 1 1/2 tsp organic vanilla extract
  • 1/4 tsp sea salt for the filling
  • 3 organic eggs large
  • 1 1/2 cups pecan halves

Method
 

  1. Preheat the oven to 325 F.
  2. Combine the almond flour, 1/4 cup sweetener and 1/4 teaspoon salt in a large bowl.
  3. Pour in the 1/4 cup of melted butter and stir until the dough forms coarse clumps.
  4. Press the dough firmly into a pie plate with your fingers, working it up the sides.
  5. Prick the base all over with a fork, then pre-bake for about 10 minutes, until it just begins to turn golden. Set aside to cool.
  6. Melt the 3/4 cup of butter in a saucepan over low heat.
  7. Stir in the 1 cup of sweetener until it dissolves, then take the pan off the heat.
  8. Whisk in the vanilla and remaining salt, then let the mixture cool until it is warm rather than hot. This matters.
  9. Whisk the eggs into the cooled mixture one at a time until smooth.
  10. Spread the pecan halves over the cooled crust and pour the filling over them.
  11. Bake for about 45 minutes, until the filling is set and no longer wobbles in the center.
  12. Cool for at least 30 minutes before slicing so the filling firms up.

Nutrition

Calories: 390kcalCarbohydrates: 30gProtein: 7gFat: 40gFiber: 3g

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