Low Carb Pecan Pie | Low Carb, Guilt Free


But, What About Dessert?!

 
Most of us, if not all, look forward to Thanksgiving every year. Sure, we have a lot to be thankful for, but I think you know that I’m referring specifically to the Thanksgiving feast! Being Keto on Thanksgiving isn’t that bad for the most part – you can indulge in multiple servings of turkey and take some extra skin! You can even pile on veggies, such as green beans and creamed spinach. But, what about dessert?!
 

 
When it’s time to hit up the dessert table we are forced to sit on the side lines and watch, and honestly, I’m tired of not being able to have my pie and eat it too! So, after a couple test runs and a lot of eaten pie I created the perfect Low Carb Pecan Pie, and it tastes like the real deal!
 

Oh, There’s Pecan Pie!

 
low carb pecan pie ingredients
 
Yes, we have created a Keto version of Pecan Pie and this recipe is even easier than the non-keto version! All you need is:
 

  • Coconut Flour
  • Butter
  • Coconut Oil
  • Erythritol
  • Eggs
  • Sugar Free Maple Syrup
  • Pecans
  •  
    The best part about this pie is that it’s good enough for non-ketoers, so if you’re on the keto diet this year and also the one cooking the Thanksgiving meal or bringing a dessert you can bring this pie and no one will know any different! You’ll actually be doing them a favor and saving them some carbs they can put towards bread rolls and sweet potatoes (but sadly you can’t).
     

    Pies, Pies, Pies

     
    low carb pecan pie final
     
    Although I’ve given you the only recipe you need to know to make the perfect Low Carb Pecan Pie I think it’s important you understand my process and pain, pie by pie. The pain being from all the pie Matthew and I had to eat because I didn’t want to waste any food!
     
    Pie One: Pie one’s crust was far from stable, and I opted to go with almond flour which was a mistake. It was flaky and crumbly so when I tried to pull out a piece half of the crust was left in the pan and the other half fell off the bottom of the pie onto the counter. Now, you must know that my FAVORITE part of any pie is the crust so I wasn’t having any of this!
     
    Pie Two: Pie two had a great crust! It was made the same exact way as the first except I used coconut flour instead of almond. It stayed attached to the bottom of the pie and was light in texture and sweet in taste! But, my pie filling ratio was off. The filling had an eggy consistency and wasn’t sweet enough. Sounds worse than it tasted, but I definitely don’t want to serve eggy pecan pie on Thanksgiving.
     
    Pie Three: Pie three was a winner. I had my crust down so the filling was my only worry. I changed up the ratios – less egg, more syrup, more erythritol. The thing about pies is that you never know if you have a winner until its out of the oven and sets. Matt pulled the pie out for me and immediately stated “too much butter” and I exclaimed “I can’t eat another pie!” Luckily, before starting on a fourth we let it cool and boy, was he wrong! The pie was gorgeous from the crust to the filing, to the overall texture and consistency!
     
    low carb pecan pie side slice
     
    Although we still had to eat this pie and my pants were on the verge of bursting I was more than happy to eat it. We had just made a Low Carb Pecan Pie which meant I was going to be at the dessert table this year! That’s a huge win in my books and a couple extra pounds on the scale ?
     
    This incredible low carb pecan pie is sure to steal the show this holiday season
     

    NUTRITION (per slice)

    Calories: 259.2cals
    Fat: 25g
    Protein: 4.65g
    Carbs: 9.3g
    Fiber: 4.9g
    Net Carbs: 4.4g

     

    low carb pecan pie side slice
    Low Carb Pecan Pie
    Print Recipe
    Servings Prep Time
    10 slices 25 minutes
    Cook Time Passive Time
    65 minutes 2 hours
    Servings Prep Time
    10 slices 25 minutes
    Cook Time Passive Time
    65 minutes 2 hours
    low carb pecan pie side slice
    Low Carb Pecan Pie
    Print Recipe
    Servings Prep Time
    10 slices 25 minutes
    Cook Time Passive Time
    65 minutes 2 hours
    Servings Prep Time
    10 slices 25 minutes
    Cook Time Passive Time
    65 minutes 2 hours
    Ingredients
    Crust
    Filling
    Servings: slices
    Instructions
    Crust
    1. Combine dry ingredients in a bowl and set aside.
    2. Combine wet ingredients in a bowl, combine well and slowly start to add the dry ingredients until fully combined.
    3. All the ingredients should form a soft dough.
    4. Grease your pie pan and using your hands press the dough into the bottom and up the sides of the pan.
    5. After bottom and sides are covered bake in a 350 degree over for 12 minutes. Keep an eye on it to make sure the edges don't burn!
    6. Pull out of the oven and let cool fully (you can also let in cool over night in the fridge!)
    Filling
    1. Add all the ingredients, except the pecans, into a mixing bowl and combine well.
    2. Layer the bottom of the cooled crust with the 1 1/2 cups of roughly chopped pecans.
    3. Pour the wet ingredients mixture over top of the pecans and crust covering all the pecans.
    4. Place pie into a 350 degree oven for 50 minutes.
    5. Once you pull the pie out of the oven let it set for a couple hours before slicing into it!
    6. Serve room temperature or reheat after it is fully set and enjoy!

    24 Comments on “Low Carb Pecan Pie | Low Carb, Guilt Free

      1. Ya it will probably work, you might have to play around with the ratio’s though. I don’t think it would be a 1 for 1 sub. Just a note, we are not huge fans of coconut flour texture either, but it’s crumbly nature is really suitable for a crust. It is one of the few uses of coconut flour we truly enjoy, so maybe give it a try even if you’re not a fan of coconut flour texture normally!

    1. altered a tad to double the recipe for a 13×9 pan. had to triple the filling to cover well enough as we like ours a tad thicker. hope it’s as amazing as it looks. we will know tomorrow when thanksgiving gets here and people dig in 🙂

      1. Altering will absolutely work! We actually did it with the pie to begin with because we started with a single serving pie recipe. Excited to hear about how it turns out 🙂 Have a safe and beautiful holiday!

    2. Thank you for this recipe. I’m baking it as we speak. My oven runs hot so I’m taking it out early. How should the filling look to make sure it sets properly? Thanks again

      1. Hi! Very excited that you are making the pie – we are also making it tomorrow 🙂 The filling should look and have the consistency of a normal pecan pie! let us know how it turns out!

    3. Twenty five minutes till it comes out of the toaster oven. Putting the pumpkin cheesecake in next. My daughter & I are already impatient for tomorrow when we’ll finally get to try them. They are the first pies, of any kind, we’ve ever made! We send you many thanx for these recipes! 😃

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