I recently re-connected with an old friend and wanted to bring something special. Well, turns out his favorite is pecan pie. Since I hadn’t ever attempted a pecan pie, I turned to some keto baker’s who have come before and found one that seemed a good replacement for the gluten-free recipe I have used. I tweaked it very little. I found the recipe at (Thank you Aaron!) fatforweightloss.com.au. I will add this site to resources list. I am also adding a new page under the Links Menu, it will have the list of tools and ingredients that I have used so you can simply click and order them from Amazon (yes, I do receive money from Amazon, for doing this, it helps off-set the costs of my blog site).
I did not use the crust posted on his site, as I am pretty partial to the recipe I use. But, feel free to use any of the crusts you prefer. I will pop mine into this post if you want to use the same one that I did.
This recipe calls for the use of brandy, so I thought it might be helpful to post a list of the most common alcohols and the net carbs per serving. I will also add to the resources page. I did not include cocktails, but with the basic alcohols you should be able to figure out the net carbs in a cocktail should you choose to have one.
Keto Pie Crust
- 7 Tbsp frozen butter
- 4 Tbsp cold cream cheese or cream cheese substitute I used Kite Hill non-dairy
- 1 egg
- 5 Tbsp coconut flour
- 1 cup of nut or sunflower seed flour
- 1/2 tsp xanthan gum
- 1 1/2 tsp apple cider vinegar
- 1/2 tsp vodka
Grate or chop butter into mixer bowl. Add all other ingredients and mix using paddle attachment until dough ball forms. (If dough is too dry, you can add ice water until dough ball forms, don't over do it, as you don't want the dough to be any stickier than it already is!).
Refrigerate for about 20-30 mins before rolling out (If making ahead, you can refrigerate it up to 3 days before you use it, or I have frozen my leftover dough for over a month).
Roll out dough using lightly dusted pie crust roller bags or two pieces of parchment paper.
Place your pie dish upside down over the rolled dough and gently holding edges flip over into pie pan. Gently, repair any damage to dough from flipping. Crimp edges (if not using a top crust).
Bake at 350° F. for 15-20 mins until crust is golden. Use foil or a pie shield to keep crust edges from getting too dark.
Macros are per slice
Total fat 22 g
Net carbs 3 g
protein 7 g
Keto Pecan Pie
- 1 Deep dish Keto Pie Crust
- 2 1/2 cups pecans chopped or halved
- 6 eggs
- 6 Tbsp butter
- 1/2 cup brandy
- 3 tsp vanilla
- 3 Tbsp heavy cream
- 3/4 cup keto sweetener
- 3 tsp maple extract optional
- 2 tsp xanthan gum
Preheat oven to 350° F. Prepare deep-dish keto pie crust (bottom crust only).
Add pecans to pie crust.
In mixer bowl, combine remaining ingredients, except xanthan gum and mix well. Sprinkle xanthan gum over the top of the mixer then beat until completely blended into egg mixer.
Pour egg mixer over nuts in pie dish.
Cover crust edge with a pie shield and bake for 45-50 mins until center is set.
Allow to cool before serving.
total fat 36.4 g
net carbs 2.4 g
protein 7.0 g