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Keto Pecan Pie???? Yes! And, it is delicious!!

I had told you in the post with the Keto Simple Syrup recipe that since I have discovered this, I am finding that I can now turn my old traditional recipes into keto recipes. And with this, I have done just that!

I find it very exciting when I can take one of my old recipes that I have loved and used for years and now be able to use it for keto! I had at one time made another recipe for Keto Pecan Pie that I had found, but it just was not there for me. I didn’t think I could ever have another one like the one we loved. I missed the gooey. I missed the sweet. But, no more!

Let’s take a look at the ingredient you would need to make this delicious Keto Pecan Pie.

  1. Eggs-slightly beaten
  2. Simple Syrup (Click this for recipe)
  3. Allulose
  4. Sugar-free brown sugar
  5. Butter
  6. Vanilla
  7. Pecans
  8. Keto Pie Shell (Click this for recipe)

That’s it! The Simple Syrup takes the place of the corn syrup, and it is very easy to make. The regular sugar in the traditional recipe has been replaced with the allulose and the sugar-free brown sugar. I did make my first one with just the allulose, but it just was not as sweet as I wanted it to be. But, I tweeked it just a bit by adding some brown, and we loved it!!! My hubby said, “That’s it!!! It’s perfect!!!”

In a large mixing bowl, add all of the ingredients except the pecans and the pie shell (of course…).

Mix all that up until well blended. Stir in the pecans.

Now, just pour this into your pie shell.

If you have more of the crust exposed after filling the shell than I have, cover it with foil to prevent it from getting too dark. Remove the foil for the last 10-15 minutes of bake time.

Just a tip for this….. Bake this pie on the lower rack in your oven, and lower the top rack to the spot right over it. Take a piece of foil and lay it on the top rack over the pie. The reason being, sometimes baked goods with allulose in it can darken too much too fast. This will prevent that. Oh, the things we learn in this journey……

Don’t over-bake it. Do the toothpick test at 50 minutes. Let the pie cool for several minutes to let it set.

Ok, so now I want another Keto Pecan Pie…..

Enjoy!!!

Keto Pecan Pie
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Keto Pecan Pie

Recipe by Janey WilburnCourse: DessertCuisine: AmericanDifficulty: Fairly Easy
Servings

12

servings
Prep time

30

minutes
Cooking time

50

minutes
Calories

269

kcal

Ingredients

Directions

  • Preheat oven to 350.
  • Make sure you have your pie shell ready.
  • In a large mixing bowl, add all of the ingredients except the pecans and the pie shell. Stir until well blended. Add the pecans and again, stir until well blended. Pour the batter into the shell. Cover any exposed crust with foil. Remove the foil for the last 10-15 minutes of bake time.
  • Place pie on the bottom rack in the oven. Move the top rack to directly above it. Lay a piece of foil on the top rack to cover the pie while baking. Bake at 350 for 50-55 minutes, using the toothpick test. Don’t over-bake.
  • Remove from oven and let sit for at least 30 minutes to allow it to set.

Notes

  • Nutritional Information: Calories: 269, Fat: 26, Cholesterol: 66, Sodium: 66, Carbs: 4.5, Fiber: 3, Sugar: .5, Protein: 4.5 NET CARBS per serving: 1.5
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