Best 3 Low Carb Pecan Pie With Almond Flour Crust Recipes

Indulge in the delectable symphony of flavors and textures that is our low-carb pecan pie with an almond flour crust. This culinary masterpiece seamlessly blends the nutty richness of pecans with the subtle sweetness of a sugar-free filling, all encased in a crispy, grain-free almond flour crust. Embark on a journey of taste as we unveil the secrets behind this keto-friendly dessert. Discover the art of creating a luscious filling using wholesome ingredients like coconut oil, eggs, and a touch of stevia, while the almond flour crust provides a sturdy and flavorful base. This recipe is not just a treat for the taste buds but also a testament to the versatility of alternative ingredients in creating guilt-free indulgences. Whether you're following a keto, low-carb, or gluten-free lifestyle, this pecan pie is a delightful addition to your culinary repertoire. Dive into the detailed instructions and let your kitchen transform into a haven of sweet aromas.

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THE BEST KETO SUGAR-FREE PECAN PIE RECIPE

The BEST Keto Sugar-Free Pecan Pie Recipe image

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

Ingredients

1 recipe Almond flour pie crust
3/4 cup Unsalted butter
3/4 cup Besti Powdered Monk Fruit Allulose Blend
1 1/2 cups Heavy cream
1 tsp Sea salt
1/2 tbsp Vanilla extract
3/4 tsp Maple extract
1 large Egg ((at room temperature))
2 1/2 cups Pecans ((2 cups chopped coarsely + 1/2 cup halves for topping))

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

LOW-CARB PECAN PIE WITH ALMOND FLOUR CRUST

Low-Carb Pecan Pie with Almond Flour Crust image

A delicious alternative with an almond flour crust for those following a low-carb plan, or just trying to cut back on sugar. Great for Thanksgiving and Christmas.

Provided by EPar91

Categories Desserts Pies Pecan Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 8

Ingredients

1 ½ cups blanched almond flour
4 tablespoons melted butter
1 cup granular sucralose sweetener (such as Splenda®)
1 cup sugar-free maple-flavored syrup
3 eggs
2 tablespoons melted butter
1 teaspoon vanilla
1 ½ cups pecans

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Mix almond flour and 4 tablespoons melted butter together in a small bowl. Press into an ungreased 9-inch pie pan. Chill in the refrigerator while preparing the filling.
Combine sweetener, syrup, eggs, 2 tablespoons melted butter, and vanilla in a medium bowl. Stir in pecans. Pour mixture into pie crust.
Bake in the preheated oven until filling is set, about 45 minutes.

Nutrition Facts : Calories 383.6 calories, Carbohydrate 8.9 g, Cholesterol 92.6 mg, Fat 36.8 g, Fiber 4.4 g, Protein 9.3 g, SaturatedFat 8.2 g, Sodium 87.6 mg, Sugar 1.9 g

LOW CARB PECAN PIE

Low Carb Pecan Pie image

Make and share this Low Carb Pecan Pie recipe from Food.com.

Provided by Mercy

Categories Pie

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups almond flour
4 tablespoons butter, melted
3 eggs, beaten
1 cup Splenda granular
1 teaspoon vanilla extract
2 tablespoons butter, melted
1 cup sugar-free maple syrup
1 1/2 cups pecans (chopped or halves)

Steps:

For the crust, mix together the ingredients, press into an 8" or 9" pie plate and refrigerate.
Beat the eggs with the Splenda.
Add the vanilla, butter and syrup, then add the pecans.
Pour into the crust and bake at 350°F for about 45 minutes.

Nutrition Facts : Calories 327.9, Fat 33.5, SaturatedFat 9.8, Cholesterol 123.5, Sodium 136.9, Carbohydrate 4, Fiber 2.6, Sugar 1.3, Protein 5.8

Tips:

Use a food processor to make the almond flour crust. This will help to ensure that the crust is evenly mixed and has a fine texture.
Be sure to chill the crust before baking. This will help to prevent the crust from becoming too soft and crumbly.
Use a light-colored baking dish. This will help to prevent the crust from becoming too dark.
Bake the pie until the filling is set and the crust is golden brown.
Let the pie cool completely before serving. This will help to ensure that the filling has time to set.

Conclusion:

This low-carb pecan pie is a delicious and easy-to-make dessert that is perfect for any occasion. The almond flour crust is light and flaky, and the pecan filling is rich and flavorful. With its low-carb content, this pie is a great option for those who are following a low-carb diet.