Heat oven to 350°, line a baking sheet with parchment paper or a non stick baking mat and grease a 9" pie plate. Melt 5 tbsp butter and then set it aside to cool.
In a medium bowl whisk almond flour with ¼ cup granular sweetener, xanthan gum, ½ tsp cinnamon and ¼ tsp salt. Slowly pour in the melted butter while whisking, until all of the almond flour has formed into small clumps. Press the crumbs evenly into the bottom and then up the sides of the prepared pie plate, then poke all over the bottom with a fork.
Bake the crust for 10 minutes. Spread the pecans evenly around the prepared baking sheet and bake in the 350° oven for 8 minutes. Cool the pie crust and pecans until the pecans can be handled.
Pecan Pie Filling
Reduce the oven temperature to 325°, rough chop the pecans and then spread them evenly in the bottom of the cooled pie crust (some can be left whole for decorating the top of the pie if you wish).
Melt ¼ cup butter and then set it aside to cool. Whisk the eggs until smooth, then pour in the maple syrup, golden sweetener, vanilla, ½ tsp sea salt and 1 tsp cinnamon. Whisk well and then mix in the melted butter until fully combined. Pour the liquid overtop of the pecans. *see note 6
Cover the edges of the Keto Pecan Pie with tin foil, then bake at 325° for 40 - 50 minutes*see note 7. There will be bubbles on top of the pie, still be jiggly in the center but the middle should be set. Let the pie sit out at room temperature until cool, and then chill in the refrigerator for 1-2 hours before slicing into 12 *see note 8. Store leftovers in the refrigerator *see note 9.
Xanthan Gum - We use xanthan gum to bind the pie crust together. It is a must-have ingredient!
Pecans - I prefer to use raw pecan halves in this Keto Pecan Pie recipe, because I like to use a handful to make the top of the pie extra pretty. If you can only find pecan pieces, that's okay, just be sure to only bake them for 5-6 minutes instead if the 8, otherwise they will burn.
It's important to use room temperature ingredients in this recipe, otherwise your baking time is going to be off. Also, cold ingredients don't blend together very well.
Maple Syrup - Not all sugar free maple syrups are created equal! Be sure to use one that has been sweetened with a natural sweetener, free of harmful sweeteners such as aspartame or sucralose.
Sweeteners - Lakanto's Monk Fruit Sweeteners are generally the only sweeteners I use now. Their Classic Sweetener is perfect for the pie crust, but we use their Golden Sweetener in the filling because it mimics brown sugar. Monk Fruit sweeteners will harden quite a bit once cold, so if you prefer an ooey gooey Keto Pecan Pie, try using Allulose instead.
If decorating the top of the pie with unchopped pecan halves, be sure to push them all the way into the filling. If they stick out, they could burn.
We cover the edges of the Keto Pecan Pie with tin foil so that the crust doesn't get burned. Keep an eye on it while it's in the oven - If the top of the pie starts to brown too quickly, more tin foil can be placed right over top.
Refrigerating the Keto Pecan Pie for an hour or two before slicing will make it easier to serve, and less likely to fall apart.
Because this Sugar Free Pecan Pie contains eggs, it must be stored in the fridge. If you choose to sweeten with monk fruit, it will harden quite a bit when cold. If you would like it soft/gooey, use Allulose instead of monk fruit sweetener, or simply warm it up. I love it warm and cold - I can't decide which way is tastier!
Nutrition FactsNutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used. * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.Deduct fibre and sugar alcohols from the total carbs to get 2.4 g net carbs per slice.