The best keto sugar-free pecan pie recipe

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A sort of Low-carb keto pecan pie recipe Will make your holiday list complete! This is very similar to the real thing, no one will know the difference.I worked on this recipe for several weeks to make it The best sugar-free pecan pie, Recently updated the fill Best powdered sweetener Make the texture better than the old version.

I hope you find the place for this tomato pie recipe during your holiday celebrations-or whenever you want a special treat.If you want to try other keto pie, you will like it Tomato Pumpkin Pie, Low Carb Apple Pie, or Unsweetened Coconut Cream Pie.

Most pecan pie recipes use corn syrup (or other syrup) and molasses made from wheat. So, without these, how to make sugar-free pecan pie?

The biggest difference is the filling.We will use a different corn syrup instead of corn syrup Sugar Free Caramel Sauce,use Best powdered sweetener So it is very smooth and sticky. Other erythritol or Luo Han Guo sweeteners (including Lakanto and Swerve Brown) will crystallize or harden, but Besti will not. 😉 The addition of vanilla and maple extracts makes this low-carb pecan pie look like a real thing, the caramel sauce will solidify into a rotten filling when it cools.

Keto pecan pie with almond flour crust and Besti sweetener

Get Besti for this recipe here

Why you will love this tomato pecan pie recipe

Butter Shortbread Almond Crust
Smooth, squishy caramel flavor
Lots of crunchy pecans
Tastes like the real thing
Easy to make in advance
Each tablet contains only 4 grams of net carbohydrates

Sugar-free pecan pie ingredients

This section explains how to choose the best ingredients for ketogenic pecan pie, each person’s role in the recipe, and alternative options. For measurement, please refer to the recipe card below.

Tomato Pie Crust -I used Almond flour pie crust, But see below for other options.
butter – Use unsalted butter or sub-coconut oil as non-dairy options.
Besti Powdered Monk Fruit Allulose Mix – The key to the smooth texture of the sugar-free pecan pie filling. It is very sweet, tastes like sugar, completely dissolves, does not crystallize, and all net carbohydrates are 0.
Heavy cream – Or dairy-free coconut cream.
sea salt
Vanilla extract
Maple extract
Egg
walnut – Chopped for filling and whole for topping.

Low-carb pecan pie crust option

How about sugar-free pecan pie crust? There are several options:

Almond flour pie crust – In the recipe card below, we use almond flour pie crust. It is easy to make and has only 5 ingredients.
Coconut flour pie crust -This may be an option for people who are allergic to almonds but well tolerated to pecans. Of course, you need to use pecans to make pecan pie. 😉
Low Carb Pecan Pie Crust – If you want, you can also make sugar-free pecan skins.This is the easiest to modify Almond flour pie crust recipeTo use pecans to make low-carb pecan pie crust, grind the pecans into a fine powder in a coffee grinder or food processor. Use pecan flour instead of some almond flour in the recipe, otherwise follow the recipe as is. You can try substituting pecan flour for all the almond flour, but I recommend mixing it because it will hold it together better because the consistency of almond flour is better.

How to make tomato pecan pie

This section shows how to make sugar-free pecan pie, with step-by-step photos and detailed information about the technique. For complete instructions, see the recipe card below.

Make caramel sauce. Heat the butter and Besti until golden brown. Add the cream and salt, then simmer until foamy, deep golden brown and thick.

hint: The caramel sauce should be spread on the back of the spoon. It should be thick, but not burnt.

Sugar-free pecan pie filling with caramel sauce

Add extract. Remove from the heat and add vanilla and maple extracts. Let the caramel sauce cool down until it is no longer hot but still warm.
Add eggs. Whisk an egg and stir into the caramel filling.

Fill the crust. Put the chopped pecans into the crust. Pour the caramel filling mixture on top of the pecans. Half of the pecans on the top.

bake. Cover the edges of the pie crust with foil, leaving the center open. Bake until golden brown, bubbly, and almost set (it should not shake anymore, but still looks a bit wet).

Tomato pecan pie before baking, with the edges of the crust covered

Cool. Cool completely at room temperature to fix. For best results, cool for at least 1 hour before slicing.

Tips for the best tomato pecan pie

To avoid any problems when making pies, please keep the following tips in mind:

Don’t overheat the sugar-free pecan pie filling. If the caramel sauce is too hot, it may condense or crack. Sometimes you can put it back together in a blender, but not always. It is best to avoid this problem completely by keeping the heat very low. On the other hand, make sure the caramel is deep enough.
Let the caramel sauce cool before adding the eggs. If you add eggs when the caramel sauce is hot, it will scramble eggs. Also don’t let the sauce cool completely, because it will start to solidify. Instead, let it cool down to make it warm, but not hot anymore. Alternatively, you can very slowly pour the sauce into the bowl with the eggs while stirring constantly, which means tempering the eggs.
Bake until dark brown but not completely set. Unsweetened pecan pie should be baked for a while until it turns dark brown. However, it will not completely solidify until it is completely cooled.
Use the right method to cut the keto-friendly pecan pie. Make sure the pie is completely cooled and hardened after cooling in the refrigerator. Then, you can cut it out when it is cold, or you can put it at room temperature to soften it a bit. If you see any chipping when you try to cut, try the second option. The most important thing when cutting low-carb pecan pie is to use the correct type of knife and movement. A large chef’s knife works best. Use a slow straight downward motion, starting from the tip, and then moving the entire knife down.

Can you make low-carb pecan pie in advance?

Yes! In fact, tomato pecan pie is generally best prepared in advance because it needs to be cooled to harden.

There are several parts that can be advanced:

Make sugar-free pecan pie crust on the front.

You can leave it on the counter for a day, or keep it in the refrigerator for a few days, and then use it to make tomato pecan pie.

Fill the low-carb pecan pie at the front.

This is steps 3 to 5 on the recipe card. After filling, you can store it in a glass container in the refrigerator.

When you are ready to use it, reheat it on the stove with very low heat to make it pourable again.

Be careful not to overheat, because if it gets hot, the filling will separate and clump. If this happens, sometimes you can put it back in the blender.

Make the whole tomato pecan pie recipe ahead of time.

This is the best choice! The low-carb pecan pie stores well, and you need to cool it anyway, so it’s perfect for advancement.

In addition, completing the entire process at one time can avoid any risk of separation of the filler during the reheating process.

You can store the prepared pecan pie in the refrigerator for up to a week.

Can you freeze sugar-free pecan pie?

Yes, you can! Wrap it in plastic wrap or foil to prevent freezing burns. Thaw in the refrigerator for at least one night.

Low-carb pecan pie recipe with Besti sweetener

Keto, what else is delicious on Thanksgiving

This keto pecan pie recipe is great for dessert, but here are some ideas on what to serve before the main meal:

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Tap the time in the instructions below to start the kitchen timer while cooking.

Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
Make the almond flour pie crust according to the instructions here.
At the same time, make fillings.in a Big wok (Not a pan!) Heat the butter and besti on medium-low heat for about 5 minutes, Stirring often, until deep golden brown.
When golden brown, add cream and sea salt. Simmer on a simmer.simmer 15 to 20 minutes, Until bubbly, deep golden yellow and thick. The caramel sauce should be spread on the back of the spoon.
Remove the sauce from the heat. Add vanilla and maple extracts.
Let the pie crust and caramel sauce cool separately 15 to 20 minutes, Until warm but not hot. When they cool, you can leave the oven on (you will need it again) or preheat them again to 350 degrees Fahrenheit (177 degrees Celsius) at the end of the cooling time.
Once the caramel sauce has cooled to the point that it won’t cook the egg into it (it’s hot), add the egg.
Put the chopped pecans evenly into the crust. Pour the caramel/egg mixture on top of the pecans. Half of the pecans on the top.
Cover the edges of the pie crust defeat, Keep the center open.
Baking about 30 to 35 minutes, Until the top is dark brown and the filling is bubbly, thick and almost set (it should not be shaken anymore, but it still looks a bit wet).
Cool completely and solidify.For best results, please cool down at least 1 hour Before slicing.

Recipe notes

Weight: 1 slice, or 1/12 of the whole pie

The video shows how to make tomato pecan pie:

Click here Jump to the video of this recipe-it’s right above the ingredient list. This is the easiest way to learn how to make tomato pecan pie!

nutrient content

The amount per serving. The amount in the formula description above.

Calories 533

fat 54 grams

protein 9 grams

Total carbohydrates 8 grams

Net carbohydrates 4 grams

fiber 4 grams

sugar 2 grams

The nutrients are provided out of courtesy. Have questions about the calculation or why you get different results?Please see our Nutrition policy.

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