Keto Pecan Pie

By Olivia Mack McCoolUpdated: Apr 12, 2023

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This keto pecan pie has all the flavors of the holidays with none of the refined carbs or sugar. Classic keto baking ingredients such as almond flour, coconut flour, monkfruit sweetener, and heavy cream make it possible to make a great pecan pie. You can also use whole pecan halves for a more dramatic visual effect. The pie needs time to set up properly before you cut it, so the chilling time is essential. But this is great because you can make it ahead and serve it when you’re ready–without the stress!

This recipe calls for toasted pecan pieces, but if you can only find raw pecans (or want to toast your own), here’s what you do: Preheat an oven to 350°, add raw pieces to a baking sheet in a single layer, and bake for about 7-10 minutes.

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Yields:: 10 serving(s)
Prep Time:: 1 day 30 mins
Total Time:: 1 day 30 mins
Cal/Serv:: 562

Ingredients

FOR KETO ALMOND CRUST

2 c.
almond flour
1/2 c.
coconut flour
1/2 c.
(8 tablespoons) unsalted butter, melted
1/2 tsp.
baking powder
1/2 tsp.
xanthan gum
1/4 tsp.
kosher salt
1
egg

FOR KETO PECAN FILLING

4 tbsp.
unsalted butter, melted
3
eggs
1/2 c.
monkfruit sugar
1/2 c.
sugar-free maple flavored syrup
1/2 c.
heavy cream
1 tsp.
pure vanilla extract
1/4 tsp.
xanthan gum
1/4 tsp.
kosher salt
2 c.
toasted pecans, 1/2 cup chopped and the rest whole

Nutrition Information

Per Serving (Serves 10)

Calories562 Fat46 gSaturated fat15 gTrans fat1 gCholesterol117 mgSodium161 mgCarbohydrates25 gFiber6 gSugar22 gProtein10 gVitamin D1 mcgCalcium84 mgIron1 mgPotassium316 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1Make the crust: Adjust an oven rack to center position, and preheat the oven to 350°.
2. Step 2In the bowl of a stand mixer fitted with the paddle attachment, combine the almond flour, coconut flour, butter, baking powder, xanthan gum, and salt. Mix on medium speed until well combined. The mixture will be moist but still crumbly. Alternatively, you can do this by hand, in a bowl with a rubber spatula.
3. Step 3Tip the dough into the bottom of a 9” pie pan and using your hands, evenly press the crust into the pan. Using a fork, prick holes all over the bottom of the crust. Transfer to the oven and bake for 15 minutes.
4. Step 4Meanwhile make the filling: Combine the butter, eggs, monkfruit sweetener, syrup, heavy cream, vanilla, xanthan gum, and salt in the bowl of the stand mixer. Mix on medium speed until well combined.
5. Step 5Assemble: Sprinkle ½ pecan pieces in the bottom of the crust, then carefully pour the filling over the top. Transfer the pie to the oven and bake for 30 minutes. Remove the pie, and carefully (the filling will be hot!) place the whole pecans on top. Bake for another 20 to 25 minutes. The crust should be a deep golden brown, and the filling will look dry on top but still have a very slight wobble in the middle.
6. Step 6Remove the pie from the oven and let cool at room temperature for 1 hour. Transfer the pie to the refrigerator and let chill and set up for at least 12 hours.

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LUCY SCHAEFFER PHOTOGRAPHY

Olivia Mack McCool

Contributing Recipe Developer

Olivia is a food stylist, recipe developer & cookbook author living in NYC. Her work has appeared both on the pages of magazines and on billboards in Times Square. Helping people cook with more confidence is her #1 passion.