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Thanksgiving is upon us

3g net carb per slice Pecan Pie

With all the traditional things we do at this time of year one of them is pie baking. I created this Keto Pecan Pie based on a recipe I saw done by Keto Chef Master Chef Michael on his Instagram page. His version is AMAZING!

While I do think Chef Michael is a master, I did need to change things up a bit…..I am not nearly as fancy as Chef Michael. Sometimes the professional chefs make things in the kitchen that are just slightly beyond me.

Either its a time frame, length of ingredients or fancy technique. So, for this recipe I took the crust to a simple keto graham crust and upped the sweetness with a little added stevia.

Keto Pecan Pie

Allulose, the rare sugar

I have had my fair share of experience working with Allulose. It’s a really special sweetener, but you can not use it for everything in Keto baking. You can read all about the difference in Keto sweeteners here.

I say Allulose is special, but it’s also tricky. Allulose browns way faster than any other sweetener I’ve use (low carb or traditional). When you use Allulose in cakes and cookies you need to watch the oven like a hawk or else you get super burned bottoms and edges.

Keto Pecan Pie

A few things Allulose works really well for is recipes that stay soft like caramel, jams, citrus curds and this Keto Pecan Pie.

Classic Thanksgiving Dessert

Keto Low Carb Pecan Pie

I don’t really like pie, but if I were going to have a slice it would be a toss up between Apple Crumble or Pecan Pie. As you know, we don’t eat apples on Keto and low carb. But you’re in luck because I made a faux Keto Apple Crisp that uses zucchini. I know it sounds weird, but it’s really really good.

Pumpkin Pie…eh

Anyone that knows me knows I am not a pumpkin pie person. Occasionally, and especially since I started this food blog, I have ventured into pumpkin spice land. With some success I have created some pretty good pumpkin dessert…and soups.

Pumpkin Cream Cheese Muffins
Pumpkin Cheesecake Muffins
A perfect low carb Thanksgiving Pecan Pie

Low Carb Pecan Pie

Who knew I could mix Allulose, butter and eggs to make a beautiful low carb pie? Only 3g net carbs per slice in this Low Carb Pecan Pie, too!
Prep Time: 20 minutes
Cook Time: 45 minutes
cooling 2+ hours: 2 hours
Total Time: 3 hours 5 minutes
Course: Dessert, keto dessert
Cuisine: Holiday
Keyword: Low Carb Dessert, low carb pie, pecan pie
Servings: 10 slices
Calories: 446kcal
Author: The Kellie Kitchen

Ingredients

Crust

Filling

Instructions

Crust

  • Preheat oven to 350* and grease a 9.5" pie pan. In a microwave safe bowl melt the butter in the micro. With a fork mix melted butter with almond flour, psyllium husk, baking powder and salt.
  • Bake pie crust in oven for about 10 minutes. Remove from oven and set aside to fully cool.

Pie Filling

  • Preheat oven to 300-325*.
    In a medium size sauce pan over medium heat melt together 1/2 cup butter and 1 cup Allulose. Once fully melted turn heat down to simmer. Allulose melts quickly so watch it closely.
  • Stirring continuously watch for 7-10 minutes over low to medium heat. The allulose and butter will be simmering and turn to a golden brown (a light caramel color is what you want). Do not leave the stove as Allulose burns quickly.
  • Once your butter and Allulose is to the desired caramel color remove completely from the stove top to a cool counter. Add the other 1/2 cup butter to melt in this mixture. Stir until fully melted.
  • Cool caramel mixture to luke warm. Taste caramel for sweetness. If you want the pie sweeter then add 5-10 drops of liquid stevia at this time. Then, whisk in the maple extract and one egg at a time until all 3 eggs are fully incorporated.
  • Pour 2 cups of rough chop pecans into the cooled pie shell. Pour the caramel/egg mixture over the pecans in the pie shell. (I like to keep about 1/4 cup of the pecans to place on top of the uncooked pie for nice visual).
  • *PLEASE SEE NOTES ON OVEN TEMP* Carefully place pie in oven to bake at 300*-325* for 45 minutes. Check pie at 35 minutes and again at 40 minutes to possibly cover the pie crust edge with foil to protect from burning.
  • Center needs to be set, but you also need the edges to not burn. Remove from oven when center is set at about 45 minutes. Set on counter to cool for at least 2 hours.
  • Pie can be served with fresh whipped cream.

Notes

Taste the caramel before you add the eggs.  If you want it to be sweeter add 5-10 drops of liquid stevia extract.  Allulose is 70% as sweet as real sugar, so depending on your palate you may want more sweet.
A note on oven temp…Every oven is different.  I set my oven to 300*, but when I checked the oven gauge the reading was almost to 320*.  Not sure if this was just my oven is slightly off, but keep an eye on that.  The recipe calls for 300* for 45 minutes, but if your oven is running warmer or cooler you will need more or less time.

Nutrition

Calories: 446kcal | Carbohydrates: 8g | Protein: 7g | Fat: 45g | Saturated Fat: 17g | Cholesterol: 110mg | Sodium: 280mg | Potassium: 125mg | Fiber: 5g | Sugar: 1g | Vitamin A: 791IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg
Tried this recipe?Tag it on Instagram! #thekelliekitchen

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.

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