Keto Pecan Pie Recipes

KETO PECAN PIE

Steps:

• Preheat oven to 375°F
• Melt butter in microwave
• Place all ingredients (except pecans) into a mixing bowl and mix well
• Pour mixture into a 9" glass pie plate and place into the oven
• Bake for 20 minutes
• Remove from oven and place pecan halves on top; return to oven
• Continue to bake for another 25 minutes or until fork comes out clean
• Remove from oven and let cool for at least an hour
• Grab a spoon and dig in!

THE BEST KETO SUGAR-FREE PECAN PIE RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C).
• Make the almond flour pie crust according to the instructions here.
• Meanwhile, make the filling. In a large saute pan (not a saucepan!) over medium-low heat, heat the butter and Besti for about 5 minutes, stirring frequently, until dark golden brown.
• When golden, add the cream and sea salt. Bring to a gentle simmer. Simmer for 15 to 20 minutes, until bubbly, dark golden and thick. The caramel sauce should coat the back of a spoon.
• Remove the sauce from heat. Stir in the vanilla and maple extracts.
• Let pie crust and caramel sauce cool separately for 15 to 20 minutes, until warm but not hot. While they are cooling, you can either leave the oven on (you will need it again) or preheat it to 350 degrees F (177 degrees C) again when the cooling time is almost up.
• Once caramel sauce has cooled enough not to cook an egg being added to it (warm is fine), whisk in the egg.
• Place chopped pecans evenly into the crust. Pour the caramel/egg mixture over the pecans. Top with pecan halves.
• Cover the edges of the pie crust with foil, leaving the center open.
• Bake for about 30 to 35 minutes, until the top is dark brown and the filling is bubbly, thick, and almost set (it should no longer jiggle but will still look a little wet).
• Cool completely to set. For best results, chill for at least 1 hour before slicing.

KETO PECAN PIE FOR A LOW CARB THANKSGIVING

Steps:

• Add the almond flour, coconut flour, xanthan gum, salt, butter and cream cheese to a food processor. Pulse until coarse crumbles form. Add in the egg and vinegar and pulse until a dough ball forms. If you don't own a food processor you can cut the butter and cream cheese in using a pastry blender or a fork.
• Wrap dough with plastic wrap and refrigerate for 1 hour.
• To make the pie filling, add the keto friendly syrup and heavy cream to a small sauce pan. Heat over medium heat until foaming and bubbly. Remove from heat. Let cool for a couple minutes. Stir in butter and salt until butter is melted. Stir in beaten egg yolks.
• Preheat the oven to 325°F.
• Roll out pie crust in between two sheets of parchment paper. Roll to 1/8 to 1/4 inch thickness and place crust in a pie pan. Fold in the edges.
• Scatter chopped pecans in the bottom of the pie crust. Pour in pie filling. Bake at 325°F for 45-60 minutes or until the filling is set and lightly jiggly. Refrigerate for 1 hour to cool and set the filling.

KETO PECAN PIE

Steps:

• Preheat oven to 325° F and liberally grease a 10.5″ cast iron skillet with butter.
• In a medium bowl mix all of the ingredients together until a thick ball of dough forms. Knead two or three times until smooth. Press the dough into the skillet and bake for 12-15 minutes.
• Heat the butter to a boil, as soon as it starts to boil turn off the heat and add in the brown sugar and granulated sugar, allow to slightly cool.
• In a medium bowl beat the eggs together with the cooled sugar mixture, maple flavoring, pecan pieces, chocolate chips, bourbon, and salt until smooth. Pour the mixture into the pie crust, top with pecan halves, cover the pie edges with foil to prevent burning and bake 35-40 minutes. Cool completely before serving.

KETO PECAN PIE RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Start by creating the crust. Place all of the ingredients for the crust except the butter into a mixing bowl, and combine well. Cut the cold butter into the other ingredients, and beat using a mixer until well combined.
• Empty the dough onto some plastic wrap, wrap tightly, and place in the fridge for at least 1 hour. Once chilled, remove the dough, and push it into a greased pie pan.
• Mold the dough out flat all the way around the pie pan, and pinch together the crust at the top. Try to distribute the dough as evenly as possible. Once the dough is lining the pie pan, poke holes in the bottom with a fork.
• Pre-bake the crust for 10 minutes, remove and let cool.
• Mix all of the ingredients except the pecans in a mixing bowl. Combine well.
• Line the bottom of the cooled crust with chopped pecans.
• Pour the filling mixture over the pecans, and level it out. Bake for 50 minutes or 1 hour until the filling has been set. If the crust begins to get too brown, cover it with tin foil and continue to bake.
• Let the pie cool and serve chilled. Enjoy!