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pecan keto pie »Simple and Healthy Recipe! ✅

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This extra indulgent pecan pie has just 2 grams of net carbs per serving! Add this perfectly sweet dessert to your holiday table for a healthier treat. This keto version of a classic is just as simple to make as your standard pecan pie.

What makes this recipe so good?

  • With only 2 grams of net carbs per serving, you can enjoy this dessert without feeling guilty! An almond flour crust and sweetened Swerve filling make this pie low carb and keto friendly.
  • It has all the delicious elements you would want in a pecan pie! A sweet, gooey filling sits inside a buttery, crumbly crust. That delicious crunch from not only the nuts, but also the keto pie crust is truly unmatched.
  • It’s a crowd pleaser! I have served this keto pecan pie to countless non-keto friends and family and they all loved it. It’s as sweet, comforting and delicious as anyone could wish for.

Main ingredients

almond flour – Be sure to use fine blanched almond flour in this keto cake batter recipe. This staple of keto cooking is extremely low in carbs, but it gives this crust its deliciously soft and flaky texture. Blanched almond flour can be found in the baking aisle of most grocery stores. Of course, avoid buying almond flour, which has a thicker texture.

brown deviation – This sugar free keto sweetener tastes identical to brown sugar! It has that delicious caramel flavor that works perfectly in our keto pecan pie filling. However, if you like, you can use Monk’s Fruit Sweetener or Regular White Swerve Granular instead.

Butter – This completely carb-free ingredient is made up of 80% (yes, 80%!) fat, which is why we use it a lot in this keto recipe. For the dough, start with very cold butter, then add the flour mixture until you get a nice, crumbly mixture. For the filling, start by melting the butter in a saucepan before adding the sugar-free sweetener.

chef tips

  • If you like, you can make a keto cake batter in a food processor. To do this, you start by adding the almond flour, coconut flour, xanthan gum and salt. Beat the flours once or twice before adding the very cold butter and beat several times, until you get a crumbly mixture. Finally, add the beaten egg and blend until you get a dough; Be careful not to overmix the crust!
  • Avoid handling the pie crust as much as possible. When you press the batter into your pan, simply squeeze and then turn up the sides of the pan until the batter is evenly coated. Overhandling can cause the butter to melt, which can result in a thicker crust when cooked.
  • In the fourth step of this recipe, Freeze the cake for at least 10 minutes. This is a minimum – you can freeze it for longer if you like! Sometimes I make the base for this keto pecan pie the night before I bake, and the next morning it cooks just as well.

The Most Delicious Keto Desserts That Will Blow Your Mind

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keto pecan pie

Preparation: 20 minutes

Cooking: 1 hour

Total: 1 hour and 20 minutes

This extra indulgent pecan pie has just 2 grams of net carbs per serving! Add this perfectly sweet dessert to your holiday table for a healthier treat. This keto version of a classic is just as simple to make as your standard pecan pie.

For the keto walnut filling

  • big bowl

  • Baking tray

  • medium saucepan

  • Preheat oven to 350 degrees Fahrenheit.

  • Prepare the keto cake batter by mixing the almond flour, coconut flour, xanthan gum, and kosher salt in a large bowl.

  • Add the cold unsalted butter and using a pastry cutter or the back of a fork cut the butter into the flour until the mixture is crumbly.

  • Pour in the beaten egg and mix to a dough, then transfer to a pan and spread in the pan. Freeze the tart for at least 10 minutes, then bake in the oven for 10 minutes.

  • Prepare the keto pecan filling by melting the butter in a large saucepan over medium heat, then adding the Swerve brown sugar. Whisk until Swerve has completely melted, then remove from heat.

  • Let the filling cool for at least 10 minutes before adding the vanilla extract, salt, and eggs. Once beaten, add half of the walnut halves and pour over the baked tart.

  • Top with the remaining pecan halves in a circular pattern, then bake for 40-45 minutes. Remove the cake from the oven and let it cool for at least an hour before cutting and serving.

  • Almond flour: The type of almond flour you use in this cake is very important. Avoid almond flour and instead use fine blanched almond flour for an extra light texture.
  • Let the filling cool before adding the eggs and other ingredients. If the stuffing is still too hot, you risk cooking and scrambling the eggs in the stuffing.
  • Make it dairy-free: Use a ketogenic dairy-free butter.

The recipe includes about 6 servings. The actual number of servings will depend on the serving size you prefer.

Nutrition Facts shown are general guidelines and reflect information for 1 serving with listed ingredients. Actual macros may vary slightly based on specific brands and types of ingredients used.

To determine the weight of a serving, prepare the recipe according to the directions. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. The result will be the weight of one serving.

Serving Size: 1 serving Calories: 649 kcal (32%) Carbohydrates: 10g (3%) Protein: 11g (22%) Fat: 64g (98%) Saturated Fat: 25g (156%) Polyunsaturated Fat : 7 g Monounsaturated fat: 19 g Trans fat: 1 g Cholesterol: 181 mg (60%) Sodium: 273 mg (12%) Potassium: 278 mg (8%) Fiber: 7 g (29%) Sugar: 3 g ( 3%)) Vitamin A: 1220 IU (24%) Vitamin C: 1mg (1%) Calcium: 92mg (9%) Iron: 3mg (17%) Erythritol: 1g Net Carbs: 2g

Total number of servings shown is approximate. The actual number of servings will depend on the serving size you prefer.

Nutrition facts shown are general guidelines and reflect information for 1 serving using listed ingredients, excluding optional ingredients. Actual macros may vary slightly based on specific brands and types of ingredients used.

To determine the weight of a serving, prepare the recipe according to the directions. Weigh the finished recipe, then divide the weight of the finished recipe (excluding the weight of the container the food is in) by the desired number of servings. The result will be the weight of one serving.

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