Keto Pecan Pie – Unbelievably Delicious!
This homemade keto pecan pie is a classic old-fashioned dessert that’s perfect for Thanksgiving and Christmas. It has the best combination of sweet and salty! Plus, it’s so easy to make. Give it a try and you’ll see why it’s our family’s favorite pecan pie recipe.
Pecan pie is southern baking at its finest. It’s generally made from pecans, with a filling that includes butter, sugar and corn syrup… Not exactly keto. But it is the ooey gooey texture of this pie that really sets this recipe apart from the rest. So trying to replicate that in a low-carb option was very important to me.
The beauty of this easy pecan pie recipe is that the preparation time is very short, and you can make it in advance, so you’re not struggling with desserts the day of your family gathering.
A FEW THOUGHTS:
You can decide how finally you want your pecans chopped to change up the presentation and amount of crunch in every bite. I went with very roughly chopped nuts for a great texture that complements the filling perfectly, but finely chopped pecans make for a cohesive texture you might enjoy as well. I also used my butter roasted recipe, but raw pecans are fine.
LET TALK ABOUT SWEETENERS:
- This unique sweetener has been around for a while, but this is my first time trying it. It’s derived from the kabocha squash, also known as the Japanese pumpkin.
- It is very similar in sweetness to sugar, but has little to no impact on glucose.
- But the magic of bocha, lies in its ability to maintain creaminess… It does not crystallize the way that erythritol does. This makes it ideal for baked goods that you do not desire a crisping up in.
Brown Sugar Substitute
Sukrin Gold has been an absolute game changer for me. It smells, tastes, and looks exactly like traditional brown sugar. It’s moist and dense and packs into a measuring cup very well. I find myself reaching for it regularly because it gives a certain true brown sugar flavor, and caramelization.
FOLLOW-UP TASTE TEST by C.J.
The next day follow-up for this type of pie is very important. This pie actually taste better if it is allow to set/rest overnight. This isn’t our first attempt at a Keto Low Carb Pecan Pie, if you’d like to see the first attempt from several years ago check out this video over on YouTube. This pie is delicious and the Bocha Sweet and Sukrin Gold really worked well together. The pie has a great flavor, but it also has great texture which is important with a pecan pie. The Bocha Sweet and Sukrin Gold worked great together, and we did not experience the crystallization issue that often occurs when erythritol get cold, it was very minimal. I really do think that if you served this pie to non-ketoer’s that they might not know the difference. We’d love to see your versions of it over on Pinterest, in the Facebook group. or on Instagram.
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Keto Low Carb Pecan Pie - Unbelievably Delicious!
Classic shortbread crust:
- 1 1/2 cups almond flour
- 6 TB melted butter
- 1 tsp stevia erythritol blend
- Combine ingredients in a small bowl. Press into a pie dish. Bake 8 minutes on 325° Set aside.
Caramel pecan filling:
- 3/4 cup butter 1 1/2 sticks
- 1/2 cup bocha sweet sweetener
- 1/2 cup brown sugar substitute
- 3 TB heavy cream
- 3 eggs beaten
- 1 1/2 cups pecans chopped
- 2 tsp. Maple extract or vanilla
- Preheat oven to 325°
- In a small sauce pan on medium, heat butter until melted. Add your sweeteners and continue stirring until no longer granulated , about 2 to 3 minutes. Remove from heat.
- Add heavy cream and mix well.
- (IMPORTANT TIP!!!)Refer to the video for complete demonstration:When filling is cooling, temper(meaning: slowly dilute your eggs with the hot liquid) then finish adding in the rest of the eggs. Stir in extract and pecans.
- Pour into prepared crust. Bake 45 minutes, or until just set in the center.
- Let cool before serving.
CJSKETOKITCHEN RECIPE SPOTLIGHT
In this section we try and highlight other recipes that might interest you. This week we decided to highlight another very popular and easy to make recipe:
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