Keto Pecan Pie

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This Keto Pecan Pie provides a decadent and gooey dessert that captures the classic flavor of the holiday favorite without the sugar. Because you use specific low-carb sweeteners like BochaSweet or allulose, the filling achieves that iconic sticky texture that characterizes a traditional pecan pie. Furthermore, this recipe pairs perfectly with a scoop of keto vanilla ice cream or a dollop of fresh whipped cream.

Ingredients & What You’ll Need

• Keto pie crust: Provides the sturdy and flaky foundation needed to hold the heavy pecan filling.
• Butter: Acts as the rich base for the syrup and contributes a deep, nutty flavor.
• Swerve Brown: Offers a molasses-like sweetness that mimics traditional brown sugar.
• BochaSweet: Ensures the filling remains gooey and soft without recrystallizing once cooled.
• Vanilla extract: Adds a classic aromatic sweetness; you can use maple extract for extra depth.
• Salt: Balances the sweetness and enhances the natural flavor of the pecans.
• Eggs: Serve as the binding agent that allows the filling to set during the baking process.
• Pecan halves: Provide the essential crunch and buttery nuttiness that defines this dessert.

How to Make Keto Pecan Pie

This method involves creating a stovetop syrup before baking the pie to perfection in a pre-baked crust.

1. Prepare the Crust

First, prepare your favorite keto pie crust according to its specific directions. You should bake the crust at 325°F for about 10 minutes to ensure it remains crisp under the filling. Remove the crust from the oven and let it cool completely while you begin work on the syrup.

2. Simmer the Syrup

In a large saucepan over medium-low heat, melt the butter along with the Swerve Brown and BochaSweet. You must stir constantly until the sweeteners have completely dissolved into the butter. Bring the mixture to a gentle simmer and cook for about 3 minutes until it darkens in color and thickens slightly. Subsequently, remove the pan from the heat and let the syrup cool to room temperature.

3. Mix and Fill

Once the syrup has cooled, whisk in the vanilla extract and salt. Next, whisk in the eggs one at a time until the mixture is smooth and well combined. Place your pecan halves evenly into the bottom of the cooled pie crust. Pour the prepared filling over the top of the pecans, ensuring they are well coated.

4. Bake and Set

Return the pie to the oven and bake for 45 to 50 minutes. You will know it is done when the filling is mostly set, although the middle should still jiggle slightly when shaken. Therefore, you must let the pie cool completely on a wire rack before serving to allow the center to firm up.

Tips and Notes

• Crust Protection: If you notice the crust is browning too quickly, you can cover the pie with aluminum foil, shiny side up, about halfway through the baking time.
• Sweetener Substitutions: If you cannot find BochaSweet, you can use allulose or xylitol to maintain the gooey texture. Avoid using only erythritol, as it can make the filling grainy once refrigerated.
• Cooling Time: You should never slice the pie while it is warm because the filling needs several hours to reach the correct consistency.
• Pet Safety: If you choose to use xylitol as a sweetener, please be extremely careful as it is highly toxic to dogs.

Keto Pecan Pie

Yield: 8-10 servings

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

This Keto Pecan Pie recipe delivers a rich, buttery, and authentic dessert experience. It features a perfectly balanced sweetness and a soft, gooey center that makes it a standout choice for any low-carb celebration.

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Ingredients

• 1 prepared keto pie crust (pre-baked)
• 3/4 cup butter
• 1/2 cup Swerve Brown
• 1/2 cup BochaSweet or allulose
• 1 1/2 tsp vanilla extract (or maple extract)
• 1/4 tsp salt
• 3 large eggs
• 2 cups pecan halves

Instructions

1. Pre-bake: Prepare your keto crust and bake at 325°F for 10 minutes, then let it cool.
2. Syrup: Melt butter and sweeteners in a saucepan and simmer for 3 minutes until thickened.
3. Cool: Remove the syrup from the heat and let it reach room temperature.
4. Whisk: Stir in the vanilla and salt, then whisk in the eggs until smooth.
5. Assemble: Arrange pecans in the crust and pour the filling over them.
6. Bake: Cook at 325°F for 45-50 minutes until the edges are set and the center jiggles slightly.
7. Rest: Allow the pie to cool completely before slicing.

Nutrition Information:

Serving Size: per serving
Amount Per Serving:Calories: 310Total Fat: 32gSaturated Fat: 12gCarbohydrates: 5gNet Carbohydrates: 2gFiber: 3gSugar: 1gProtein: 4g

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