Keto Pecan Pie

A slice of pecan pie topped with whipped cream and chopped pecans sits on a white plate, with a fork beside it and more pie visible in the background.

No ratings yet

This Keto Pecan Pie is my low-carb take on the holiday pie my mom used to make. Rich, buttery, and loaded with pecans. The gooey filling sets just enough to slice clean. It tastes nostalgic and indulgent but without the sugar crash. No grit. No weird aftertaste. Just a sugar-free pecan pie that behaves like the classic you remember.

Prep Time20

Cook Time1 5

Total Time1 25

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 118.4kcal

Author: Wendy Polisi

Ingredients

¾ cup water
¾ cup allulose
¼ teaspoon vanilla extract or maple extract
¼ teaspoon xanthan gum
⅓ cup butter
⅔ cup monfruit allulose blend
¼ teaspoon salt
3 eggs beaten
1 cup pecans
1 keto pie crust

Instructions

Preheat the oven to 325°F.
Heat the water in a large saucepan over high heat. Add the allulose and whisk until combined. Add the vanilla and stir. Sprinkle the xanthan gum, whisking as you add.
Bring to a boil, and then reduce to a simmer. Cook for about 5 minutes, until the mixture starts to thicken. Add the butter and stir until the butter melts.
Remove from the heat, and allow to cool for 5 to 10 minutes.
In a large bowl stir together the sweetener and salt. Add the butter mixture and stir to combine.
Add the beaten eggs and stir until everything is incorporated.
Stir in the pecans and transfer the mixture to the prepared pie crust.
Bake for 50 minutes to 1 hour. If there are any air pockets on top, simply take the tip of a knife and cut a tiny hole in the top; they will settle down as the pie cools. Let cool completely before slicing.

Notes

Nutrition information doesn't include sugar alcohols or the crust. (To allow you to adjust for the crust you use.)

Nutrition