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November 5, 2018 · 13 Comments

Keto Pecan Pie

Dessert· Gluten-Free· Keto· Recipe· Soy-Free· Vegetarian

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Keto Pecan Pie in a cast iron skillet

This Keto Pecan Pie tastes just like the original but it is low carb, gluten-free, and sugar-free! It’s perfect for your Thanksgiving table!

Keto Pecan Pie in a cast iron skillet

From time to time I’ve been known to enjoy a nice ketoriffic confection, but this Keto Pecan Pie is my favorite (at least for the late fall/early winter months). It tasted really similar to the regular pecan pie that I grew up eating just made way healthier. Let’s get to it!

Keto Pie Crust

The Keto-friendly pie crust is so perfectly moist and flaky you’ll find it hard to believe it’s Keto. This is by far the best pie crust we’ve ever made, it holds up well and even allows for crimping the edges and making designs out of the dough. We just love it.

keto pie dough pressed into a cast iron skillet

The Keto Pecan Pie Filling

Starting with the perfect Keto pie crust is one thing but let’s be real…the star of the show is the gooey, chocolatey, pecan filled center. Also maybe a splash of bourbon if that’s your thing? We stumbled across an organic distillery called Split Rock here in Maine and since I had it on hand I added a bit of their bourbon to the pie, no shame. It was EPIC.

To get a maple flavor we used maple flavoring instead of maple syrup.

keto pecan pie filling mixture in a clear glass bowl with a whisk

How to make Keto Low-Carb Pecan Pie Sugar Free

When I first began eating keto I couldn’t have made this recipe, because the ingredients didn’t exist.  Or at least they weren’t widely distributed, but Swerve’s Brown Sugar Replacement and Lily’s Chocolate Chips make this recipe a worthy replacement at the holiday table for its sugar-laden inspiration.

It’s awesome that more and more companies are recognizing the growing mounds of scientific research supporting the ketogenic diet and producing low carb, sugar-free products.  Obviously I think the best diet is one abundant in whole foods, not sugar replacements and sweet treats, but everything in moderation, right? (80/20 rule).

How to make Keto Pecan Pie (Step-By-Step)

For the crust:

1. Preheat oven to 325° F and liberally grease a 10.5″ cast iron skillet with butter.

2. In a medium bowl mix all of the ingredients together until a thick ball of dough forms. Knead two or three times until smooth. Press the dough into the skillet and bake for 12-15 minutes.

For the filling:

1. Heat the butter to a boil, as soon as it starts to boil turn off the heat and add in the brown sugar and granulated sugar, allow to slightly cool.

2. In a medium bowl beat the eggs together with the cooled sugar mixture, maple flavoring, chopped pecan pieces, chocolate chips, bourbon, and salt until smooth. Pour the mixture into the pie crust, top with pecan halves, cover the pie edges with foil to prevent burning and bake 35-40 minutes until golden brown. Cool completely before serving.

Common Questions…

Can I make this Keto Pecan Pie ahead of time?

Yes, you can! You can either make the crust ahead of time or the entire pecan pie ahead of time. The pie will need to cool anyways to be able to set-up so making this pie a day or two ahead of when you need it works out perfectly.

How to reheat Keto Pecan Pie

To reheat pecan pie we like to pop it in a 350° F oven for about 15 minutes.

Can you freeze sugar-free Pecan Pie?

You can! Here’s what you’ll want to do.

  1. Bake and chill the pie according to the recipe.
  2. Place the pie in the freezer while it’s still in the skillet for about 4 hours.
  3. Carefully remove the pie from the skillet and wrap it tightly with plastic wrap or foil to prevent freezer burn (we have also use Beeswax wrap) or you can slice and freeze individual slices and store them in a freezer-safe lidded container.
  4. When you’re ready to eat, thaw the pie in the refrigerator for 12 hours then reheat the pie in the oven as stated above.

Keto Pecan Pie slice on a black plate with the whole pie in a cast iron skillet sitting behind it

How to cut pie

The #1 thing is to use a large sharp chef’s knife and use a slight rocking motion.

Make your first cut by slicing the entire pie in half then half again the opposite way.

Then cut each of those pieces in half again to yield 8 slices.

How to store pie

You can store the Keto Pecan Pie in the refrigerator for up to one week. Be sure to wrap it with plastic wrap or foil to prevent it from taking on the flavor of other things in your refrigerator.

**funny story – one time we had a cheesecake and leftover Cuban sandwiches in the refrigerator at the same time and when we went to eat the cheesecake it tasted like Cuban sandwiches! So gross LOL!

Can I use a regular pie pan instead of a cast iron skillet?

Totally, just be sure to use a 10″ pie plate.

How do you say “Pecan”?

Traveling as we do it is interesting to hear the different dialects and accents from around the country, and the look of concentration when either Lauren or I speak as they try and discern the Tennessee Twang.

Last Year right outside Boston a woman told my wife she “sounded like sweet tea” which I thought was a very unique way of phrasing it. But to the point, the correct pronunciation of PECAN has been highly debated.

Do you say pee-KAHN, pee-CAN, PEE-can, Pick-AHN?  Personally, when referring to a handful of pecans I would say pick-AHN, but when talking about the pie I say PEE-can. [US Dialect Map for Pecan].

Keto Pecan Pie slice on a black plate with a fork taking a bite out of the end

Keto Pecan Pie in a cast iron skillet

Keto Pecan Pie

This easy Keto Pecan Pie is filled with chocolate, bourbon, and pecans + an EASY low-carb pie crust! #keto #ketorecipe #lchf #lowcarbrecipe
4.67 from 6 votes
Print Rate Pin Recipe
Course: Dessert
Cuisine: American
Keyword: keto thanksgiving, sugar free pecan pie
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Servings: 8
Calories: 627kcal

Ingredients

Crust:

  • 2 2/3 cups almond flour
  • 3 large eggs
  • 6 tablespoons unsalted butter melted
  • 6 tablespoons granulated Swerve erythritol
  • 1 teaspoon salt

Filling:

  • 3/4 cup unsalted butter
  • 1/2 cup Swerve Brown Sugar
  • 1/2 cup granulated Swerve
  • 1 tablespoon maple flavoring
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup pecan pieces
  • 1/2 cup pecan halves
  • 3/4 cup Lily’s chocolate chips optional
  • 2 tablespoons bourbon optional

Instructions

For the crust:

  • Preheat oven to 325° F and liberally grease a 10.5″ cast iron skillet with butter.
  • In a medium bowl mix all of the ingredients together until a thick ball of dough forms. Knead two or three times until smooth. Press the dough into the skillet and bake for 12-15 minutes.

For the filling:

  • Heat the butter to a boil, as soon as it starts to boil turn off the heat and add in the brown sugar and granulated sugar, allow to slightly cool.
  • In a medium bowl beat the eggs together with the cooled sugar mixture, maple flavoring, pecan pieces, chocolate chips, bourbon, and salt until smooth. Pour the mixture into the pie crust, top with pecan halves, cover the pie edges with foil to prevent burning and bake 35-40 minutes. Cool completely before serving.

Notes

Nutritional information does not include optional ingredients: chocolate chips + bourbon. If using they will add an additional 2.25 g net carbs per serving bringing the total net carbs for one slice of pie to 6.25g

Nutrition

Nutrition Facts
Keto Pecan Pie
Amount Per Serving
Calories 627 Calories from Fat 558
% Daily Value*
Fat 62g95%
Saturated Fat 20g125%
Cholesterol 191mg64%
Sodium 414mg18%
Potassium 134mg4%
Carbohydrates 11g4%
Fiber 6g25%
Sugar 2g2%
Protein 14g28%
Vitamin A 980IU20%
Vitamin C 1mg1%
Calcium 119mg12%
Iron 3mg17%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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Previous Post: « Keto Sun Dried Tomato Shrimp Skillet
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Reader Interactions

Comments

  1. Jamie says

    November 5, 2018 at 2:01 pm

    Hi there! Do you think you could use unsweetened cocoa powder in place of chocolate chips?

    Reply
    • Alex Lester says

      November 6, 2018 at 5:49 pm

      I don’t think that would be too good.

      Reply
  2. Lesley Reitmeyer says

    November 5, 2018 at 3:05 pm

    New Orleans here. Puh-con for us.

    Reply
  3. John says

    November 5, 2018 at 3:29 pm

    No, NO, NNOOO!! It’s NEVER "PEE – can!" Pick-AHN is closer and acceptable. BUT as a lifelong aficionado, Pa-CAHN or even pi-CAHN or Pu-CAHN are most accurate.

    Now that we’ve got that out of the way, I WILL make this pie! I LOVE pecans! THANK YOU!!

    Reply
  4. G. Latta says

    November 11, 2018 at 3:39 am

    How’d you crimp that crust so beautifully?

    Reply
    • Alex Lester says

      November 16, 2018 at 11:42 am

      Lots of patience, ha!

      Reply
  5. KJ NJ says

    November 18, 2018 at 4:45 pm

    This recipe looks awesome! Do you think it would turn out equally as well in a pie pan?

    Reply
    • Alex Lester says

      November 20, 2018 at 4:05 pm

      Yes!

      Reply
  6. Jennifer Light says

    November 19, 2018 at 5:23 pm

    Hello! I made this pie this past weekend and wondered if you could help with 2 things. (1) My dough was not stiff at all it was very wet. Ultimately it worked out ok but wondered if I might could do something differently.
    (2) It was very sweet! I did use the Lily’s chocolate chips. I was thinking I should reduce the amount of those, or reduce the amount of the granulated Swerve. Thoughts?
    Overall very good.

    Reply
    • Alex Lester says

      November 20, 2018 at 4:04 pm

      Hi Jennifer, the dough can be a little on the wet side. It just takes a bit of patience to press it into the pan and crimp the edges. Typically, this dessert may be a bit on the sweet side for folks who have eaten keto for awhile. Our tastebuds get super sensitive to sweetness so it’s totally cool to add less sweetener to fit your tastes better.

      Reply
  7. Terri Nelson says

    October 10, 2019 at 12:20 am

    This is the second time I’ve made this pie. My family of Pecan Pie lovers think it’s better than traditional pies!!! Now tgey are requesting this for Birthday’s rather than Birthday cakes! Excellent recipe. Thank you!

    Reply
  8. Maria Revere says

    November 17, 2020 at 12:40 am

    5 stars
    Made this in 2019 and it was a hit! Can’t wait to make it again! Thank you for sharing!!

    Reply
  9. Whitney says

    November 27, 2020 at 12:43 am

    5 stars
    Hi! I made this for my husband who had bariatric surgery two months ago. He found it to be very sweet, which I knew might happen. But when I ate some myself, I noticed the Swerve had separated during baking. There was a layer of granulated Swerve between the crust and the filling. Any suggestions for stopping that next time? I’m not an expert in the kitchen at all but wanted to do something nice for him for thanksgiving.

    Reply

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