Keto Pecan Cream Pie

Indulge in the rich and decadent flavors of our Keto Pecan Cream Pie, a luscious dessert that’s perfect for satisfying your sweet cravings while staying true to your low-carb lifestyle. Made with a crunchy almond-coconut crust and a creamy pecan filling sweetened with keto-friendly ingredients, this pie is a delightful treat for any occasion. Whether you’re celebrating a special event or simply craving a slice of comfort, this recipe delivers on both taste and satisfaction. Follow our detailed instructions and treat yourself to a slice of heaven with our Keto Pecan Cream Pie.

Ingredients:

For the Crust:

1 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup unsweetened shredded coconut
1/3 cup melted coconut oil
2 tablespoons keto sweetener (erythritol or monk fruit)
1/2 teaspoon vanilla extract
Pinch of salt

For the Pecan Filling:

1 1/2 cups chopped pecans
1/2 cup keto-friendly syrup (such as sugar-free maple syrup)
1/3 cup heavy cream
1/4 cup unsalted butter
1/3 cup keto sweetener
3 large eggs, beaten
1 teaspoon vanilla extract
1/4 teaspoon salt

Instructions:

Prepare the Crust:
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with coconut oil or non-stick cooking spray.
- In a mixing bowl, combine the almond flour, coconut flour, shredded coconut, melted coconut oil, keto sweetener, vanilla extract, and a pinch of salt. Mix until well combined and a dough forms.
- Press the dough evenly into the bottom and up the sides of the prepared pie dish to form the crust. Use a fork to prick the bottom of the crust to prevent air bubbles from forming.
- Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden brown. Remove from the oven and let it cool slightly while you prepare the filling.
Make the Pecan Filling:
- In a saucepan over medium heat, combine the chopped pecans, keto-friendly syrup, heavy cream, unsalted butter, keto sweetener, beaten eggs, vanilla extract, and salt. Stir well to combine.
- Cook the mixture, stirring frequently, until the butter is melted and the sweetener is dissolved, about 5 minutes. Remove from heat and let it cool slightly.
Assemble and Bake the Pie:
- Pour the slightly cooled pecan filling into the pre-baked crust, spreading it out evenly.
- Return the pie to the oven and bake for an additional 25-30 minutes, or until the filling is set and the edges are golden brown.
- Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving.
Serve and Enjoy:
- Once the pie has cooled, slice it into wedges and serve it with a dollop of whipped cream or a scoop of keto-friendly vanilla ice cream, if desired.
- Store any leftover pie in the refrigerator for up to 3 days. Enjoy cold or gently reheat slices in the microwave before serving.

Useful Information:

Crust Variation: If you prefer a nut-free crust, you can substitute the almond flour and coconut flour with finely ground sunflower seeds or pumpkin seeds for a similar texture and flavor.
Sweetener Options: Feel free to use your preferred keto sweetener in this recipe, such as erythritol, monk fruit, or stevia, adjusting the amount to suit your taste preferences.
Make-Ahead Tip: You can prepare the pie crust and pecan filling separately in advance and store them in the refrigerator until ready to assemble and bake. This makes it convenient for busy days or special occasions.
Nutritional Information: Our Keto Pecan Cream Pie is a decadent yet low-carb dessert option that’s perfect for those following a ketogenic diet. Each slice is rich in healthy fats from coconut oil and pecans, making it a satisfying treat without the guilt.

Savor the rich and creamy goodness of our Keto Pecan Cream Pie, a heavenly dessert that’s sure to delight your taste buds with every bite. Whether enjoyed as a sweet finale to a meal or as a special treat for a holiday celebration, this pie is a true crowd-pleaser that’s guaranteed to impress. So gather your ingredients, preheat your oven, and get ready to indulge in the ultimate keto-friendly indulgence with our irresistible pecan cream pie!