THE BEST KETO SUGAR-FREE PECAN PIE RECIPE
This keto pecan pie recipe is the only one you'll ever need for the best sugar-free pecan pie ever! Easy to make and just like the real thing.
Provided by Maya Krampf
Categories Dessert
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (177 degrees C).
- Make the almond flour pie crust according to the instructions here.
- Meanwhile, make the filling. In a large saute pan (not a saucepan!) over medium-low heat, heat the butter and Besti for about 5 minutes, stirring frequently, until dark golden brown.
- When golden, add the cream and sea salt. Bring to a gentle simmer. Simmer for 15 to 20 minutes, until bubbly, dark golden and thick. The caramel sauce should coat the back of a spoon.
- Remove the sauce from heat. Stir in the vanilla and maple extracts.
- Let pie crust and caramel sauce cool separately for 15 to 20 minutes, until warm but not hot. While they are cooling, you can either leave the oven on (you will need it again) or preheat it to 350 degrees F (177 degrees C) again when the cooling time is almost up.
- Once caramel sauce has cooled enough not to cook an egg being added to it (warm is fine), whisk in the egg.
- Place chopped pecans evenly into the crust. Pour the caramel/egg mixture over the pecans. Top with pecan halves.
- Cover the edges of the pie crust with foil, leaving the center open.
- Bake for about 30 to 35 minutes, until the top is dark brown and the filling is bubbly, thick, and almost set (it should no longer jiggle but will still look a little wet).
- Cool completely to set. For best results, chill for at least 1 hour before slicing.
Nutrition Facts : Calories 533 kcal, Carbohydrate 8 g, Protein 9 g, Fat 54 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 295 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
KETO PECAN PIE FOR A LOW CARB THANKSGIVING
This delicious dessert recipe uses our sugar free syrup to create the pie filling.
Provided by Andrew Boyd
Categories Pies
Time 3h
Yield 12
Number Of Ingredients 14
Steps:
- Add the almond flour, coconut flour, xanthan gum, salt, butter and cream cheese to a food processor. Pulse until coarse crumbles form. Add in the egg and vinegar and pulse until a dough ball forms. If you don't own a food processor you can cut the butter and cream cheese in using a pastry blender or a fork.
- Wrap dough with plastic wrap and refrigerate for 1 hour.
- To make the pie filling, add the keto friendly syrup and heavy cream to a small sauce pan. Heat over medium heat until foaming and bubbly. Remove from heat. Let cool for a couple minutes. Stir in butter and salt until butter is melted. Stir in beaten egg yolks.
- Preheat the oven to 325°F.
- Roll out pie crust in between two sheets of parchment paper. Roll to 1/8 to 1/4 inch thickness and place crust in a pie pan. Fold in the edges.
- Scatter chopped pecans in the bottom of the pie crust. Pour in pie filling. Bake at 325°F for 45-60 minutes or until the filling is set and lightly jiggly. Refrigerate for 1 hour to cool and set the filling.
Nutrition Facts : ServingSize 12, Calories 324
PECAN PIE CRUST LOW CARB
This is my go-to crust for either pies or cheesecake. It's low carb, sugar free & holds together well when you cut the pie. Personally, I think this is a much yummier alternative to graham cracker crusts & much healthier!
Provided by marypatlaver
Categories Dessert
Time 20m
Yield 1 Crust, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a food processor, process pecans on high until they are a fine meal. Add the Truvia, cinnamon & salt. Pulse a few times.
- While food processor is running on low, add the melted butter & egg white until dough is completely blended & clumped together.
- Lightly spray pie pan with Pam. Add the dough & cover with a piece of plastic wrap. Using your fingers or the bottom of a glass, gently press to cover the bottom & sides of the pie pan. Remove the plastic wrap.
- Bake the crust for 10 minutes. It will puff a bit in the middle but will flatten again as it cools. If you use this crust for a baked pie, when you bake it again cover the edges with foil so that it doesn't over-brown.
Nutrition Facts : Calories 143.5, Fat 14.8, SaturatedFat 2.1, Cholesterol 3.8, Sodium 37.7, Carbohydrate 2.7, Fiber 1.9, Sugar 0.8, Protein 2.2
LOW CARB PECAN PIE
Make and share this Low Carb Pecan Pie recipe from Food.com.
Provided by Mercy
Categories Pie
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- For the crust, mix together the ingredients, press into an 8" or 9" pie plate and refrigerate.
- Beat the eggs with the Splenda.
- Add the vanilla, butter and syrup, then add the pecans.
- Pour into the crust and bake at 350°F for about 45 minutes.
Nutrition Facts : Calories 327.9, Fat 33.5, SaturatedFat 9.8, Cholesterol 123.5, Sodium 136.9, Carbohydrate 4, Fiber 2.6, Sugar 1.3, Protein 5.8
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