This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Thanksgiving is upon us
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.
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.
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
Pin this idea for later!
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.
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.
- My favorite…Pumpkin Sausage Soup
- Pumpkin Cheesecake Pie
- No Bake Pumpkin Cheesecake Cups
- Pumpkin Cheesecake Bars
- Pumpkin Cream Cheese Muffins
21 day Keto & Fasting Jump Start Program
If you’re new to low carb and fasting you may need someone like me to hold you accountable. I have a one on one program. Click on this link for The Kellie Kitchen Keto Accountability Coaching Program.
I’ll teach you how to eat delicious food and still lose weight, look great and feel AMAZING.
The DIY Keto WorkBook
However, if you’re a “Do It Yourself” kind of person I have created a workbook to take you through the 21 day Jump Start Journey.
Click HERE find the 21 day Keto Guide Workbook on Amazon…
You can find the downloadable Keto workbook version at a discount here…
- Bake pie crust in oven for about 10 minutes. Remove from oven and set aside to fully cool.
- 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.
- 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.
MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.
Healthier skin, too!
My Beautycounter Side Gig
I’m a Beautycounter devotee and I truly love this company and their products, hence my Beautycounter Side Gig. I love their mission, their products and their affordable pricing for high-quality, safer products.
I’m super careful about what I put into my body by selecting and eating healthy food, so it’s kind of silly I haven’t been more careful about what I put into my body through the skincare products I use. Not anymore.
To place a Beautycounter order, go here: beautycounter.com/kellielogsdon
- The Dew Skin tinted moisturizer was my first favorite product. I use the #2 for light and medium skin tones.
- Dew Skin Tinted Moisturizer
- Foundation (more full coverage than Dew Skin but still natural looking)
- Cream blush and Powder blush
- Cream highlighters and Powder highlighters
- Matte bronzer and Radiant bronzers
- Eye makeup — eyeshadows, brow products, eyeliners, mascara
- Lip products — lipsticks, lip sheers, lip glosses and lip conditioners