Keto Pecan Pie

easy and delicious low carb and gluten free pecan pie

Satisfy your sweet cravings guilt-free with our delectable Pecan Pie—a low-carb, sugar-free, and gluten-free delight—featuring the magic of our (No) Sugar Cookie Mix. Imagine a buttery crust that cradles each bite of goodness. The (No) Sugar Cookie Mix creates the perfect foundation, offering a sweet, golden-brown base that will leave your taste buds dancing. We've crafted this recipe with health-conscious sweetness in mind. This recipe allows you to indulge in the decadence of pecan pie without the worry of added sugars. It's a treat you can savor without compromising your commitment to your health.

What you need:

For the Crust

For the Filling

  • 2 cups pecan halves, coarsely chopped
    • handful of pecan halves for topping
  • 1 1/2 cup heavy cream
  • 1 egg
  • 1/2 cup unsalted butter, melted
  • 1/2 cup allulose sweetener
  • 1/4 cup brown sugar replacement (we like to use swerve for this)
  • 1 tbsp maple syrup extract, optional
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Bake this way:

  1. Prepare our keto pie crust recipe and place in a 8 or 9 inch pie dish/tart pan. Refrigerate while you prepare the pecan pie filling.
  2. When ready to prepare the filling, preheat the oven to 350°F.
  3. Blind bake the dough for 10 minutes or until semi-firm. Remove from the oven if you see that the crust is browning.
  4. When out of the oven, if the bottom has puffed, take a pestle or back of spoon and press the center down. Set aside to cool.
  5. In a small dish, combine the allulose and brown sweetener.
  6. In a large saute pan, heat the butter, allulose and brown sweetener, over medium-low heat until golden brown. Stir frequently for about 5 minutes.
  7. When golden brown, add heavy cream and salt. Bring mixture to a gentle simmer for 15-20 minutes, until bubbly and thick. The sauce should coat the back of a spoon. 
  8. Remove the sauce from heat and stir in extracts. 
  9. Make sure the pie crust and sauce is cooled a bit before continuing. 
  10. Whisk the egg in a small bowl. Once the filling is cooled, warm to touch, whisk in the egg. You may choose to temper the egg to ensure that the heat of the sauce does not cook the egg. Add 3 tbsp of sauce to the egg, 1 tbsp at a time, whisking rapidly to create a smooth texture and then add it to the remainder of the sauce. 
  11. Coarsely chop the pecan halves and add it evenly into the pie crust. Pour the sauce over the pecans. Top with pecan halves. 
  12. Bake for 30-35 minutes until the top looks dark in color and sauce is bubbling. It will not jiggle once done. 
  13. Remove from the oven and let it set on counter or in the fridge before serving. 
  14. Enjoy!