Easy Keto Pecan Pie With Nut Free Options

Easy Keto Pecan Pie With Nut Free Options

Easy Keto Pecan Pie With Nut Free Options

This recipe is designed to teach everyone how to make easy pecan pie with nut free options
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 50 minutes
Servings: 8 slices

Ingredients

  • 1 9 inch quick coconut flour pie crust
  • 1 1/2 cup granulated Swerve or granulated sweetener of choice
  • 1/4 cup brown Swerve or brown sugar sweetener of choice
  • 1/4 cup keto corn syrup substitute
  • 1/4 cup room temperature butter, softened
  • 1 TBS room temperature water
  • 1 tsp xanthan gum
  • 3 large room temperature eggs
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 1/4 cup chopped pecans more or less depending on desired amount see notes for nut free options

Instructions

  • Preheat oven to 350 degrees
  • In a medium saucepan over medium heat stir together granulated Swerve, brown Swerve ,corn syrup substitute and butter until the butter is completely melted.
  • Whisk in the water until fully combined. Gradually add the xanthan gum in small amounts whisking as the xanthan gum is added. DO NOT ADD ALL AT ONCE. Once the entire teaspoon of xanthan gum is added whisk together for about 20 seconds or until fully combined and ALL of the xanthan gum is dissolved.
  • Bring the mixture up to a full boil. Stir then remove from heat. Set aside while preparing the remaining ingredients
  • In a large mixer bowl beat the eggs on medium for about 30 seconds or until foamy on top.
  • Reduce the speed to low. Carefully add the hot syrup mixture to the eggs in SMALL amounts. DO NOT ADD ALL AT ONCE. Once all the liquid is added Increase the speed to medium-low and beat for about 30 seconds or until fully combined
  • Add the salt and vanilla. Beat on medium-low about 20 seconds or until fully combined and the salt is the mixture is smooth
  • Use a spatula and gradually fold in the pecans or nut substitute (see notes for nut free options) until the pecans or nut substitute are fully combined
  • pour the filling into the precooked coconut flour pie crust. Use spatula and spread the filling evenly throughout the pie crust. If desired top with pecan halves
  • Bake at 350 degrees for 45-50 minutes or until lightly golden and the center of the pie is fully set (mine took about 48 minutes)
  • After the pie has baked for about 10 minutes check and see if the crust is browning too fast. If the crust is browning too fast loosely cover it with a piece of foil to prevent it from burning
  • Remove from the oven. It will be a little soft but will firm up as it cools. Allow to cool in the pan at least 2 hours at room temperature before serving

Notes

The best nut free substitute for this pie is keto pretzels (see the description of my YouTube to find out where to buy them) You can also use pumpkin seeds, sunflower seeds, crushed pork rinds or a combination of both
This pie yields about 8 slices
1 slice contains about 3.8 grams of net carbs


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