Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Hey, sweet friends!
Are you craving something delicious but sticking to your keto plan? I’ve got you covered!
Today, I’m excited to share my keto pecan pie recipe.
It’s rich, nutty, and oh-so-satisfying—just like the classic version, but without the carbs!
Get ready to indulge in a slice (or two) without any guilt.
Let’s dive into this tasty treat!
Suggestions for Ingredient Substitution
Almond flour can be replaced with sunflower seed flour for those with nut allergies. Use the same amount and expect a slightly different flavor profile. Coconut flour is another option, but use only 1/3 the amount and increase the number of eggs in the recipe.
The Besti Monk Fruit Allulose Blend can be substituted with erythritol or stevia for alternative low-carb sweeteners. Adjust quantities to taste, as sweetness levels vary between products. Be aware that erythritol may crystallize more easily when cooling.
Heavy cream can be replaced with full-fat coconut cream for a dairy-free version. Use the same amount and expect a subtle coconut flavor. For a lower-fat option, try a mixture of unsweetened almond milk and coconut cream in equal parts, though this may affect the final texture slightly.
| Preparation Time | 30-45 minutes |
| Cooking Time | 40-60 minutes |
| Total Time | 70-105 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3600-4000
- Protein: 60-70 g
- Fat: 320-350 g
- Carbohydrates: 50-60 g
Ingredients
- 2 1/2 cups wholesome yum blanched almond flour
- 1/4 cup besti monk fruit allulose blend
- 1/4 tsp sea salt
- 1/4 cup butter
- 1 large egg
- 1/2 tsp vanilla extract (optional)
- 3/4 cup butter
- 3/4 cup besti powdered monk fruit allulose blend
- 1 1/2 cups heavy cream
- 1 tsp sea salt
- 1/2 tbsp vanilla extract
- 3/4 tsp maple extract
- 1 large egg (at room temperature)
- 2 1/2 cups pecans (2 cups chopped coarsely + 1/2 cup halves for topping)
Step 1: Prepare the Pie Pan and Oven
Preheat your oven to 350°F (175°C).
To line your pie pan, fold a piece of parchment paper into fourths, cut out a quarter circle, and unfold it to fit the bottom of a 9-inch pie pan.
Grease the sides of the pie pan with butter or a neutral oil spray to ensure the crust doesn’t stick.
Step 2: Make the Pie Crust
In a bowl, combine 2 1/2 cups of blanched almond flour, 1/4 cup of Besti Sweetener, and 1/4 teaspoon of sea salt.
Whisk these together to remove any lumps.
Melt 1/4 cup (4 tablespoons) of butter and mix in 1/2 teaspoon of vanilla extract.
Add this butter mixture to the dry ingredients along with 1 large egg.
Mix until the ingredients form a uniform dough.
Step 3: Shape and Bake the Crust
Press the dough evenly into the prepared pie pan, using your fingers to flute the edges.
Use a fork to poke holes in the bottom of the crust to prevent bubbling during baking.
Place the crust in the preheated oven and bake for about 10 minutes.
Remove from the oven once done and set aside.
Step 4: Prepare the Caramel Filling
In a large pan, melt 3/4 cup of butter over low heat.
Add 3/4 cup of Besti Powdered Monk Fruit Allulose Blend and stir until the mixture is melted and begins to brown.
Carefully add 1 1/2 cups of heavy cream and 1 teaspoon of sea salt.
Allow the mixture to simmer for 15 to 20 minutes, stirring occasionally, until it thickens.
Remove from heat and stir in 1/2 tablespoon of vanilla extract and 3/4 teaspoon of maple extract.
Let the caramel sauce cool for 15 to 20 minutes.
Step 5: Assemble the Pie
In a separate bowl, whisk 1 large egg, then stir it into the cooled caramel sauce until smooth.
Spread 2 cups of chopped pecans evenly into the baked pie crust.
Pour the caramel sauce over the pecans to coat them well.
For decoration, arrange pecan halves on top in a pleasing spiral pattern.
Step 6: Bake and Serve
Cover the edges of the pie with foil or a silicone pie shield to prevent burning.
Bake the pie in the oven for 30 to 35 minutes until the top is beautifully dark brown and the filling is bubbly and thick.
Allow the pie to cool completely, then chill it in the refrigerator for at least 1 hour before slicing.
Carefully slice through the crust and serve to enjoy your delicious creation!
