Christmas is just around the corner, and if you’re a keto follower, this Keto Pecan Pie is a great recipe to consider. This dessert is a staple in American Christmas dinners and best enjoyed with a low-carb vanilla ice cream.
You will love the combination of the sweet caramel filling and the buttery shortbread crust. The best part is that it’s so easy to make, so you don’t have any excuse not to serve this American classic.
This Keto Pecan Pie recipe from CJ and Sarah of CJ’s Keto Kitchen might be modified, but it tastes just as good as the real one. Non keto guests will not even realize it’s made with keto friendly ingredients.
Sarah and CJ are a couple who have had great success with losing weight on the keto diet. Sarah does the cooking on the videos and CJ is the cameraman, editor and promotion expert.
Recipe notes
Bocha Sweet Zero Carb Sweetener
Sarah recommends using a combination of Bocha Sweet and Sukrin Gold in the recipe as she finds this the best way of preventing the erythritol crystallizing when the pie gets cold.
Bocha Sweet is a non GMO, zero carb sweetener that can be used in a 1:1 ratio for cane sugar in recipes. It cooks, tastes and behaves just like regular sugar and dissolves easily in hot drinks.
It does not spike blood sugar or trigger insulin so is safe for diabetics and it does not leave a bitter aftertaste like some other low carb sweeteners do.
It’s made from the kabocha pumpkin which has been considered to be a superfood in Japan for hundreds of years. Scientists discovered that the sugar content of the kabocha was different from that of all other pumpkins, vegetables, or fruit.
Sukrin Gold
Sukrin Gold, as you probably already know, is a zero carb alternative sweetener to regular brown sugar. It is made up of a combination of erythritol and steviol glycosides, D-tagatose, glycerin and malt extract.
The malt extract is made from barley which contains gluten. Although the finished product contains less than 1 ppm, which is significantly below the legal limit of 20 ppm for a product to be labelled gluten free. However you may not want to risk it if you are have celiac disease or are exquisitely sensitive to gluten.
Sarah adds a little sweetener to the crust so it holds together better. In the video she uses Whole Earth sweetener which is a combination of Stevia and monk fruit. The small tub that she shows does not seem to be available at the moment but you could use the packets instead.
Pecan nuts
Pecans are a very healthy nut to eat if you are on a low carb diet. They are rich in essential minerals such as magnesium, zinc and copper and contain Vitamin B1 which is needed for energy production.
They contain both monounsaturated and polyunsaturated fatty acids. You probably know that monounsaturated fats are good for your heart.
Pecans contain both insoluble and a small amount or soluble fiber so are good for preventing constipation which can be an issue on the keto diet if you don’t get enough fiber. The fiber also helps in the effective use of insulin and in controlling blood sugar.
Related reading: Best Nuts to Eat On A Keto Diet
For this recipe you can chop the pecans either coarsely or finely depending on whether you prefer a crunchy texture or a more gooey one.
If you are looking for more low carb pie recipes why not try this delicious Coconut Cream Pie or this Delicious Low Carb Pumpkin Pie Recipe
Keto Pecan Pie Recipe
Makes 9 servings
Ingredients
Shortbread Crust
- 1 1/2 cups almond flour
- 1 tsp. stevia monkfruit blend such as Whole Earth
- 6 tbsp. melted grass-fed butter
Caramel Pecan Filling
- 3/4 cup grass-fed butter, about1 1/2 sticks
- 1/2 cup Bocha sweet sweetener
- 1/2 cup brown sugar substitute such as Sukrin Gold
- 3 tablespoon heavy cream
- 3 organic/pastured eggs, beaten
- 1 1/2 cups chopped pecans
- 2 tsp. natural maple or vanilla extract
Directions
1. Prepare the crust by combining all the crust ingredients in a bowl. Mix well and press into the pie dish. Bake for 8 min at 325°F (162°C) and set aside.
2. To prepare the filling, heat butter in a small saucepan. Once melted, add the sweeteners and stir until it’s fully dissolved. This should take about 2 to 3 min.
3. Remove from heat and add the heavy cream and mix well. Leave to cool.
4. Add the beaten eggs when the filling has cooled. Stir well then add the maple or vanilla extract and the pecans.
5. Pour into the crust you have prepared.
6. Bake for around 45 minutes at 325° until just set.
7. Leave your keto pecan pie to cool before serving.
Check out Sarah’s video demo of how to prepare this delicious Keto Pecan Pie.
