Description
Indulge in this decadent, keto-friendly dessert that perfectly captures the rich, caramelized essence of a traditional pecan pie without the added sugar or high carbohydrate count. Designed for special occasions, this recipe features a buttery, nutty filling nestled in a crisp, pre-baked crust, ensuring a satisfying slice of pie heaven that keeps your ketogenic goals on track.
Ingredients
1 Keto Pie Crust (almond or coconut flour base)
3/4 cup Unsalted butter
1/2 cup Swerve Brown sugar substitute
1/2 cup Bocha Sweet or Allulose
1 1/2 tsp Vanilla extract
1/4 tsp Salt
3 Large eggs (room temperature)
2 cups Pecan halves (toasted)
Instructions
Preheat your oven to 325°F.
Prepare the keto pie crust according to your recipe and bake the empty crust for 10 minutes to set; cool on a wire rack.
In a large saucepan, melt butter, Swerve Brown, and Bocha Sweet over medium-low heat while stirring until dissolved.
Simmer the sauce for 3 minutes until thickened and dark, then remove from heat to cool to room temperature.
Whisk in the vanilla extract and salt.
Add the eggs one at a time, whisking thoroughly after each addition.
Stir in the toasted pecan halves.
Pour the mixture into the prepared crust.
Bake for 50 minutes or until the center is set.
Allow to cool completely before serving.
Notes
Use high-quality sugar substitutes like Swerve Brown and Bocha Sweet to ensure the best texture and avoid graininess. Toasting your pecans prior to adding them to the filling significantly enhances the flavor depth. Keep the oven temperature low to prevent the sweeteners from burning.
- Prep Time: 15
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1g
- Sodium: 180mg
- Fat: 31g
- Saturated Fat: 9g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 85mg