(Almond Flour!) Keto Pecan Pie

Keto pecan pie with an almond flour flaky pie crust

(Almond Flour!) Keto Pecan Pie

For this keto pecan pie we experiment with how to sub the (in)famous corn syrup to yield that legit gooey texture (all wrapped up in my almond flour pie crust!).

Course Breakfast, Dessert

Cuisine American, Keto

Keyword almond flour pecan pie, gluten free pecan pie, keto pecan pie

Prep Time 15

Cook Time 30

Chilling Time 1

Total Time 1 45

Servings slices

Calories 297kcal

Ingredients

For the keto pie crust

1 batch suuuper flaky keto pie crust

For the pecan filling

250 g pecan halves
3 large eggs lightly beaten for egg wash
60 g unsalted butter melted and slightly cooled
1/2 cup liquid allulose
1/2 cup golden erythritol
2 teaspoons vanilla extract
1 teaspoon blackstrap molasses *totally* optional (but highly suggested for heightened taste)
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon

Serving suggestions

my (no-churn!) vanilla ice cream

Metric - US Cups

Instructions

For the keto pie crust

You can whip up this galette with either my (suuuper flaky) pie crust or my (all butter!) almond flour pie crust (available in my Summer Favorites cookbook)
See recipe video for guidance on the pie crust, and whipping up a double batch for meal prepping is always a good idea. You can make it three days ahead, or even freeze it for a couple months (simply thaw it out in your fridge overnight and roll it out per usual!).

To assemble the keto pecan pie

Roll out pie crust between two sheets of parchment paper into a circular shape, line your 9 inch pie dish with it and crimp the edges. Place in the freezer for 15 minutes (particularly important if you’re working in a warm place). You’ll want to work quickly and in a cool environment, and if the crust becomes unmanageable at any point simply pop it in the freezer for 5-10 minutes.
Preheat oven to 350°F/180°C. Roughly chop up half the pecans and line the bottom of your pie dish with them, followed by the pecan halves on top.
Lightly whisk (you don't want to make it too foamy!) your eggs, melted butter, liquid sweetener of choice (I like allulose), erythritol, vanilla extract, molasses (optional) and salt until combined. Pour over the pecan lined pie crust and line the edges of your pie with foil (almond flour browns way quicker than regular pie crust).
Bake for 50-55 minutes until fully golden. Place on a rack and allow to cool completely to set.
Serve it warm or at room temperature with vanilla ice cream (pretty please!).

Video

Nutrition

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