Best 5 Ground Pecan Crust Low Carb Recipes
Craving for a keto-friendly and gluten-free dessert? Look no further than the Ground Pecan Crust Low-Carb recipe. This delightful treat features a crunchy pecan crust filled with a creamy and decadent sugar-free cheesecake filling. With just a few simple ingredients, this low-carb dessert is perfect for those following a ketogenic diet or anyone looking for a healthier alternative to traditional desserts.
In addition to the Ground Pecan Crust Low-Carb recipe, the article offers three other equally tempting dessert recipes: a No-Bake Keto Cheesecake, a Keto Chocolate Mousse, and a Keto Panna Cotta. Each recipe is meticulously crafted to satisfy your sweet tooth without compromising your dietary goals. Indulge in the rich and creamy texture of the No-Bake Keto Cheesecake, or savor the airy and decadent Keto Chocolate Mousse. If you prefer a lighter and refreshing dessert, the Keto Panna Cotta is a perfect choice with its smooth and silky texture.
THE BEST KETO SUGAR-FREE PECAN PIE RECIPE
This keto pecan pie recipe is the only one you'll ever need for the best sugar-free pecan pie ever! Easy to make and just like the real thing.
Provided by Maya Krampf
Categories Dessert
Time 1h20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 533 kcal, Carbohydrate 8 g, Protein 9 g, Fat 54 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 295 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
PECAN CRUST
Provided by Wendy Polisi
Number Of Ingredients 5
Steps:
- In a food processor, process the pecans, coconut, Swerve, and salt until fine.
- Add the butter and process until the mixture sticks together.
- Transfer the mixture into the bottom of a greased springform pan and press into the bottom and up the sides of the pan. Freeze until solid.
Nutrition Facts : Calories 120.96 kcal, Carbohydrate 3.85 g, Protein 1.1 g, Fat 12.81 g, SaturatedFat 4.93 g, Cholesterol 11.29 mg, Sodium 111.23 mg, Fiber 1.36 g, Sugar 0.59 g, ServingSize 1 serving
PECAN NUT CRUST
This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.
Provided by Julie Pastore
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
- Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
- Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 12 g, Cholesterol 15.3 mg, Fat 24.6 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 0.8 mg, Sugar 9.4 g
LOW-CARB PIE CRUST
This pie crust is low carb, keto, and tastes like pecan pie by itself. Fill with filling and bake or cool as needed.
Provided by Drew Johnson
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix pecans, butter, brown sugar substitute, vanilla extract, and cinnamon together. Press into the bottom and up the sides of an 8-inch pie pan.
- Bake in the preheated oven until lightly golden, about 12 minutes. Do not let pecans brown.
Nutrition Facts : Calories 172.7 calories, Carbohydrate 4.4 g, Cholesterol 15.3 mg, Fat 18.4 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 4.7 g, Sodium 0.8 mg, Sugar 0.7 g
PECAN PIE CRUST LOW CARB
This is my go-to crust for either pies or cheesecake. It's low carb, sugar free & holds together well when you cut the pie. Personally, I think this is a much yummier alternative to graham cracker crusts & much healthier!
Provided by marypatlaver
Categories Dessert
Time 20m
Yield 1 Crust, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a food processor, process pecans on high until they are a fine meal. Add the Truvia, cinnamon & salt. Pulse a few times.
- While food processor is running on low, add the melted butter & egg white until dough is completely blended & clumped together.
- Lightly spray pie pan with Pam. Add the dough & cover with a piece of plastic wrap. Using your fingers or the bottom of a glass, gently press to cover the bottom & sides of the pie pan. Remove the plastic wrap.
- Bake the crust for 10 minutes. It will puff a bit in the middle but will flatten again as it cools. If you use this crust for a baked pie, when you bake it again cover the edges with foil so that it doesn't over-brown.
Nutrition Facts : Calories 143.5, Fat 14.8, SaturatedFat 2.1, Cholesterol 3.8, Sodium 37.7, Carbohydrate 2.7, Fiber 1.9, Sugar 0.8, Protein 2.2
Tips:
- To achieve the best texture for your crust, use finely ground pecans. You can make your own by grinding them in a food processor or blender, or you can purchase them pre-ground.
- If you don't have a food processor, you can use a rolling pin to crush the pecans until they are finely ground.
- Be sure to measure the pecans correctly. Too much or too little can affect the texture of the crust.
- If you find that the crust is too dry, you can add a little bit of water or egg white to help it bind together.
- Don't over-mix the dough. Over-mixing can make the crust tough.
- Be sure to preheat your oven before baking the crust. This will help ensure that it cooks evenly.
- If you are using the crust for a pie, be sure to blind-bake it before filling it. This will help prevent the crust from becoming soggy.
Conclusion:
The ground pecan crust is a delicious and versatile option for low-carb baking. It is easy to make and can be used for a variety of desserts, including pies, tarts, and cookies. With its nutty flavor and crumbly texture, the ground pecan crust is sure to be a hit with your family and friends.
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