A perfect low carb Thanksgiving Pecan Pie
Print Pin

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!
Course Dessert, keto dessert
Cuisine Holiday
Keyword Low Carb Dessert, low carb pie, pecan pie
Prep Time 20 minutes
Cook Time 45 minutes
cooling 2+ hours 2 hours
Total Time 3 hours 5 minutes
Servings 10 slices
Calories 446kcal
Author The Kellie Kitchen

Ingredients

Crust

Filling

  • 1 cup butter divided
  • 1 cup Allulose
  • ½ tsp maple extract
  • 3 eggs
  • 2 cups pecan roughly chopped
  • 5-10 drops stevia extract OPTIONAL

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