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Keto Pecan Pie Recipe

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This Keto Pecan Pie is a low-carb, sugar-free twist on the classic dessert, featuring a rich and creamy coconut oil caramel filling packed with toasted pecans and nestled in a buttery almond flour crust. Perfect for those following a keto lifestyle or seeking a healthier alternative to traditional pecan pie, this recipe delivers decadent flavors without the sugar spike.

Ingredients

Pie Crust

  • 1 Almond Flour Pie Crust (or prepared pie crust of choice)

Filling

  • 2 1/2 cups raw pecan halves (divided)
  • 3/4 cup coconut oil (or butter or ghee)
  • 2/3 cup sugar-free sweetener (or 3/4 cup coconut sugar)
  • 1 15-oz can full-fat coconut milk, or 1 2/3 cups heavy cream
  • 2 Tbsp molasses (optional – not low-carb)
  • 1 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon (optional)
  • 1 egg (whisked)

Instructions

  1. Prepare Pie Crust: Prepare the Almond Flour Pie Crust or your favorite pie crust recipe according to instructions. Set aside while making the filling.
  2. Melt Coconut Oil and Sweetener: Heat the coconut oil in a large skillet over medium heat. Add the sugar-free sweetener and stir well to combine.
  3. Cook Caramel Mixture: Once the sweetener has mostly dissolved, add the coconut milk. Increase heat and bring to a rolling boil, whisking continuously to blend the ingredients into a creamy, thick caramel. Cook until the mixture is very thick and pulls away from the skillet when stirred, about 30 to 40 minutes.
  4. Add Flavorings: Remove from heat and whisk in the sea salt, vanilla extract, and ground cinnamon if using. If adding molasses (not low-carb), stir it in now. Allow the caramel to cool until only slightly warm, about 10 to 15 minutes.
  5. Incorporate Egg: In a bowl, whisk the egg very well. Slowly add the warm caramel mixture to the egg while whisking to combine thoroughly, avoiding scrambling by ensuring the caramel is not hot.
  6. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  7. Prepare Pecans: Chop 2 cups of the raw pecans into small pieces and place them evenly in the prepared pie crust.
  8. Assemble Pie: Pour the caramel mixture evenly over the chopped pecans. Arrange the remaining 1/2 cup of pecan halves on top of the filling for decoration and texture.
  9. Protect Crust: Cover any exposed edges of the pie crust with foil to prevent burning during baking.
  10. Bake Pie: Bake the pie on the center rack of the preheated oven for 40 to 50 minutes, or until the filling has set up firmly.
  11. Cool and Chill: Allow the pie to cool completely at room temperature, then transfer it to the refrigerator to chill for at least 45 minutes before slicing and serving.

Notes

  • Using almond flour crust keeps this recipe keto-friendly and gluten-free.
  • If using molasses, note this will add sugars and is not low-carb.
  • Be patient when cooking the caramel mixture to avoid burning; constant whisking is key.
  • Adding the egg to warm (not hot) caramel is essential to prevent scrambling.
  • Foil on the crust edges prevents over-browning during baking.
  • Chilling the pie ensures the filling firms up for clean slices.

Find it online: https://marthatasty.com/keto-pecan-pie-recipe/