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Following a ketogenic diet doesn’t mean you have to go without decadent treats. The keto way of eating, of course, means very low carbs, moderate proteins and high fats — and this keto pecan pie recipe, inspired by Grass Fed Girl, gives us exactly that, in the form of a rich, toasty homemade dessert. It’s so good, you’ll think you’re having a cheat day.
The pecan pie has been a staple of homemade desserts for decades. It’s an American mainstay that originated in the South and became popular in the early 1900s. This recipe, however, gives us a whole new take on the venerable favorite.
ALSO TRY: Keto bread
Coconut (oil, milk and flour), brown butter and loads of pecans are at its heart, making a dessert so rich you’ll question if it really does fit your way of eating. Leaving behind the corn syrup, white flour and processed sugar of the traditional recipe, this one lets you indulge while staying true to your keto lifestyle. (Of course, diets and nutritional needs vary, so please carefully check the ingredients to be sure they work with your eating plan.)
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Add coconut oil to the flour mixture.
Coconut makes this recipe possible! It uses coconut oil, coconut milk and coconut flour!
Combine the flour mixture with a rubber spatula
Using a soft spatula helps to combine all ingredients by mixing and folding them together.
Spread dough in a greased pie plate
This dough is so easy to make. After mixing, simply spread dough evenly into pie plate.
Press dough up sides of pie plate with fingers
Your fingers will help you to really work this crust up the sides of the dish. The goal is getting the crust even so there aren’t super thin or thick areas.
Melt butter in a saucepan
The almighty baking ingredient: butter! Liquifying the butter begins the browning process.
Brown butter brings a robust flavor
As the butter browns, it takes on a full, rich and nutty flavor.
Add Swerve confectioners sugar to browned butter
This calorie-free sugar replacement is a life-saver in keto cooking.
Add unsweetened full-fat coconut milk to the butter mixture
The body of this pie comes in large part from the magic of coconut milk. This rich, liquid goodness is so versatile and good for you!
Whisk eggs into the pie filling
Whisking ensures the eggs are fully incorporated.
Stir in the chopped pecans
Pecans are the star of the pie. These sweet and buttery nuts add a flavor unmatched by any other.
Pour filling into a baked pie crust
You’re almost there. Spread filling evenly into pie crust and you are nearly ready for the oven.
Place pecans onto the pie filling before it’s baked
Create a fun design with the pecans and get creative.
If edges begin to brown too quickly, wrap the edges with a strip of foil
A classic pie-baking trick, the foil helps keep the heat off of the exposed edges of the pie as it bakes.
Beautiful pecan pie
Now if that isn’t a perfectly delicious pecan pie, we don’t know what is!
Pecan pie doesn’t have to ruin your lifestyle
This one is actually good for you!
Keto pecan pie looks delicious
It’s almost too good-looking to eat. Almost.
Dig right in
So simple and easy, you may never go back to traditional pecan pie again.
Keto pecan pie
Yield 8 servings
Ingredients
Crust:
- 3/4 cup almond flour
- 1/3 cup coconut flour
- 1/2 cup coconut oil
- 1/4 teaspoon gluten-free vanilla extract
- 2 tablespoons Swerve confectioners' sugar
- 1/4 teaspoon salt
- 1 large egg
Filling:
- 1 cup butter
- 1 cup Swerve confectioners' sugar
- 1 cup unsweetened full-fat coconut milk
- 3 eggs, beaten
- 2 teaspoon gluten-free vanilla extract
- 1/2 teaspoon of unsulfured molasses (optional)
- 1/4 teaspoon sea salt
- 2 cups pecan halves (1 cup chopped, and 1 cup for topping)
Instructions
Crust:
- Preheat oven to 325F.
- Grease a 9- or 9.5-inch pie pan.
- In medium bowl, mix almond flour, coconut flour, coconut oil, vanilla, Swerve and salt. Add egg and mix until well combined.
- Press dough into bottom and up sides of pie pan.
- Press sides of crust with fork to make design.
- Prebake crust for 15 minutes, or until set.
Filling:
- Heat butter on high heat in enameled cast-iron or heavy-bottomed saucepan that holds 2–3 quarts, whisking constantly to make sure butter heats evenly.
- When butter starts boiling, watch for brown streaks or flecks at bottom of pan as you whisk. Remove it from heat immediately to prevent burning.
- Turn heat off.
- Add Swerve and coconut milk to pan and whisk until smooth. Let sauce cool in pan, whisking every 5 minutes. Do not allow it to settle. Allow to cool slightly.
- In medium bowl, beat eggs with cooled syrup, vanilla, salt, molasses and chopped pecans.
- Pour mixture into crust and top with remaining cup of pecan in design of your liking.
- Bake at 325F for 40–45 minutes or until set. Cover edges of pie with aluminum foil to prevent burning.
Notes
- Complete first steps of filling prep quickly to prevent it from burning.
- This is a nut and coconut flour crust, so the edges will be slightly darker than that of a traditional wheat flour crust.
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