📝 About This Recipe
This decadent Keto Pecan Pie captures the soulful, buttery essence of the Southern classic without the sugar crash. Featuring a crisp, shortbread-style almond flour crust and a rich, gooey maple-infused filling, it’s a masterpiece of textures and warm autumnal flavors. It is so remarkably authentic that your guests will never guess it’s low-carb and gluten-free.
🥗 Ingredients
The Low-Carb Pastry Crust
- 2 cups Super-fine Almond Flour (blanched)
- 2 tablespoons Coconut Flour (helps with structure)
- 3 tablespoons Granulated Erythritol or Monk Fruit
- 6 tablespoons Unsalted Butter (cold and cubed)
- 1 large Egg (room temperature)
- 1/4 teaspoon Sea Salt
The Gooey Pecan Filling
- 2 cups Raw Pecan Halves (divided into chopped and whole)
- 3/4 cup Brown Sugar Replacement (such as Swerve Brown or Lakanto)
- 1/2 cup Sugar-Free Maple Syrup (thickened keto-friendly version)
- 1/2 cup Unsalted Butter (melted and slightly cooled)
- 3 large Eggs (room temperature)
- 2 teaspoons Vanilla Extract (pure extract preferred)
- 1/4 teaspoon Xanthan Gum (optional, for thickening)
- 1/2 teaspoon Ground Cinnamon
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Grease a 9-inch pie plate generously with butter or coconut oil.
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2
In a large food processor, pulse the almond flour, coconut flour, sweetener, and salt until combined. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
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3
Add the egg to the food processor and pulse until a dough ball begins to form. Do not over-process.
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4
Press the dough evenly into the bottom and up the sides of your prepared pie plate. Use a fork to poke several holes in the bottom to prevent bubbling.
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5
Blind bake the crust for 8-10 minutes until it is just barely set and very lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
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6
In a medium saucepan over low heat, whisk together the brown sugar replacement, sugar-free maple syrup, and melted butter. Stir until the sweetener has dissolved and the mixture is smooth.
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7
Remove the saucepan from the heat. In a separate bowl, beat the 3 eggs with vanilla, cinnamon, and xanthan gum.
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8
Slowly temper the eggs by whisking a small amount of the warm syrup mixture into the eggs, then gradually pour the egg mixture back into the saucepan, whisking constantly to ensure the eggs don't scramble.
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9
Roughly chop 1 cup of the pecans and spread them evenly over the bottom of the pre-baked crust.
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10
Pour the filling mixture over the chopped pecans in the crust.
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11
Artfully arrange the remaining 1 cup of whole pecan halves in concentric circles on top of the filling for a professional, bakery-style finish.
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12
Cover the edges of the pie crust with a pie shield or strips of aluminum foil to prevent the almond flour crust from over-browning.
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13
Bake for 40-45 minutes. The pie is done when the edges are set but the center still has a slight, jello-like jiggle.
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14
Remove from the oven and allow the pie to cool completely on a wire rack for at least 2-3 hours. This is crucial for the keto filling to set properly.
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15
For the best texture, chill the pie in the refrigerator for an additional hour before slicing with a sharp, warm knife.
💡 Chef's Tips
Always use room temperature eggs to ensure the filling emulsifies perfectly without separating. If the filling seems too thin, the xanthan gum is your best friend—it provides that classic 'gooey' pull found in traditional recipes. Watch the crust closely; almond flour burns much faster than wheat flour, so don't skip the foil shield. Toast your pecans in a dry pan for 2-3 minutes before adding them to the pie to amplify their nutty aroma. Store leftovers in the fridge for up to 5 days; the flavors actually deepen after the first day.
🍽️ Serving Suggestions
Top each slice with a generous dollop of homemade keto whipped cream (heavy cream whipped with stevia). Serve alongside a scoop of sugar-free vanilla bean ice cream for a classic 'à la mode' experience. Pair with a hot cup of dark roast coffee or a spicy chai tea to balance the richness of the pecans. Drizzle a little extra sugar-free maple syrup over the top just before serving for an extra glisten. A small pinch of flaky sea salt on top of the finished slice perfectly cuts through the sweetness.