This sugar-free homemade keto pecan pie recipe is the ideal Thanksgiving or Christmas dessert. Enjoy a flaky gluten-free pie crust with a buttery and gooey custardy filling topped with pecans.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Dessert
Cuisine: American
Keyword: keto pecan pie, low carb pie
Servings: 12slices
Calories: 515kcal
Author: Ioana Borcea from LowCarbSpark.com
Ingredients
For The Crust:
1 ¾cupssuperfine blanched almond flourplus more as needed
In a large bowl, add the almond flour, coconut flour, powdered sweetener, butter, egg, and salt. Using your hands or a spatula, mix well until a dough forms.
Press the dough into a 9-inch pie pan. Use a fork to poke holes into the bottom of the crust. Place the pie pan in the freezer for 10 minutes.
Preheat the oven to 350°F/ 180°C and bake for about 10-12 minutes or until it looks golden. You can cover the edges with foil to prevent them from burning.
Make the Pecan Pie Filling
In a large mixing bowl, add the melted butter, canned coconut cream, sweetener, vanilla extract, and sea salt. Mix well to combine.
Stir in the eggs and chopped pecans. You can blend all the ingredients in a food processor until smooth.
Pour the filling into the baked crust. Arrange pecan halves on top. Cover the crust edges with aluminum foil to prevent burning.
Bake for 40-45 minutes or until the center is nearly set (still a bit jiggly), and the crust is golden brown.
Remove pie from the oven and allow to cool to room temperature, then serve.