Low Carb Pecan Pie
Indulge in the rich, nutty flavors of this decadent Low Carb Pecan Pie, a guilt-free twist on the classic Southern dessert. Perfect for keto and low-carb lifestyles, this pie features a buttery almond flour crust and a luscious filling sweetened with sugar-free maple syrup and brown sugar substitutes. Chopped pecans are folded into the filling for a satisfying crunch, while a decorative layer of whole pecan halves adds a touch of elegance. With just 20 minutes of prep time, this show-stopping treat is surprisingly easy to make and ideal for holiday gatherings or anytime you crave a healthier dessert option. Serve it with a dollop of sugar-free whipped cream for the ultimate low-carb indulgence!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 6 tablespoons Unsalted butter
- 0.25 cups Granulated low-carb sweetener (e.g., erythritol or monk fruit blend)
- 0.25 teaspoons Salt
- 1.5 cups Chopped pecans
- 3 Large eggs
- 0.75 cups Brown sugar substitute (e.g., brown erythritol or a monk fruit blend)
- 4 tablespoons Unsalted butter, melted
- 1 teaspoons Vanilla extract
- 0.5 cups Sugar-free maple syrup
- 0.5 cups Whole pecan halves (for topping, optional)
Instructions
Preheat your oven to 325°F (163°C).
In a medium mixing bowl, combine almond flour, 6 tablespoons of unsalted butter (softened), granulated low-carb sweetener, and salt. Mix until a dough forms.
Press the dough evenly into the bottom and sides of a 9-inch pie dish to form the crust. Poke a few holes in the bottom with a fork to prevent bubbling.
Bake the crust for 10 minutes in the preheated oven. Set aside to cool.
In a large mixing bowl, whisk together eggs, brown sugar substitute, melted butter, vanilla extract, and sugar-free maple syrup until smooth.
Fold in the chopped pecans, ensuring they are evenly coated with the filling mixture.
Carefully pour the filling into the pre-baked crust and spread it evenly.
For a decorative touch, arrange pecan halves on top of the pie filling.
Bake the pie in the oven for 40-45 minutes, or until the filling is set and the top is golden brown. Start checking at 35 minutes to avoid over-baking.
Allow the pie to cool completely at room temperature before slicing to let the filling set properly.
Serve as is or with a dollop of sugar-free whipped cream for an extra indulgent touch. Enjoy!
Nutrition Facts
Calories |
3433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 352.5 g | 452% | |
| Saturated Fat | 90.7 g | 454% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 826 mg | 36% | |
| Total Carbohydrate | 303.5 g | 110% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 14.3 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 499 mg | 38% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 967 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
