Keto Pecan Pie

Keto Pecan Pie

from myketoplate.com
55 min
12 servings

This keto pecan pie is loaded with a buttery, gooey pecan filling and a flaky grain-free crust. Learn how to make the best low carb pecan pie with just a few ingredients; the perfect dessert for Thanksgiving and Christmas.

Ingredients

  • 1 cup unsalted butter (melted)
  • 1 cup brown sugar substitute
  • 1 cup heavy cream
  • 2 cups pecans (chopped )
  • 3 large eggs (room temperature)
  • 2 tsp vanilla extract
  • 1 tsp maple extract (optional)
  • ½ tsp sea salt
  • ½ cup pecans (for the topping)

Directions

  1. 1

    Make the keto almond flour pie crust according to my instructions here.

  2. 2

    Preheat the oven to 350F/ 180C.

  3. 3

    Make the Filling: In a large mixing bowl, add the eggs, melted butter, heavy cream, sweetener, vanilla extract, maple extract, and sea salt. Whisk well to combine. Stir in the finely chopped pecans.

  4. 4

    Pour the filling over the baked crust. Arrange pecan halves on top.

  5. 5

    Cover with aluminum foil and bake for 30 minutes. Uncover and continue baking for 10-15 minutes or until the filling looks set in the center.

  6. 6

    Remove from the oven and place on a wire rack, and allow the pie to cool down for at least 2 hours before slicing.

  7. 7

    Serve the low carb pecan pie with keto whipped cream on top.