Decadent Keto Pecan Pie

Decadent Keto Pecan Pie with Keystone Pantry Allulose

Pecan pie is a timeless classic, loved for its rich, caramelized filling and buttery, crunchy pecans. However, traditional pecan pie is packed with sugar and corn syrup, making it unsuitable for a low-carb lifestyle. This keto version uses Keystone Pantry allulose, a high-quality natural sweetener that provides the perfect sweetness and texture without impacting blood sugar. Every ingredient in this recipe is carefully chosen for quality, taste, and keto-friendliness.

Why These Ingredients?

• Almond Flour (For the Crust)
  Almond flour is a staple in keto baking because it’s naturally low in carbs and high in healthy fats. It provides a nutty, slightly sweet flavor and a tender, crisp texture. Make sure to use finely ground blanched almond flour for the best consistency.

• Unsalted Butter (For the Crust & Filling)
  High-quality grass-fed butter adds a rich, creamy texture and enhances the flavor of the crust and filling. Butter also contributes healthy fats and essential fat-soluble vitamins.

• Keystone Pantry Allulose (The Perfect Sweetener)
  Traditional pecan pie relies on corn syrup and sugar for its signature gooey filling, but Keystone Pantry allulose is the perfect keto substitute. Unlike many other sugar alternatives, allulose browns beautifully, caramelizes, and behaves like sugar—without the aftertaste or digestive issues common with sugar alcohols.

• Eggs (For Structure & Creaminess)
  Fresh pasture-raised eggs provide structure and help set the filling while adding richness.

• Vanilla Extract (For Depth of Flavor)
  Use pure vanilla extract (not imitation) for the best flavor. It enhances the sweetness and rounds out the caramel notes of the filling.

• Salt (For Balance)
  A small pinch of high-quality sea salt or Himalayan pink salt balances the sweetness and brings out the natural flavors.

• Pecans (The Star Ingredient)
  Choose raw, unsalted pecans for the best flavor. They toast beautifully during baking, developing a deep, nutty crunch that pairs perfectly with the caramel-like filling.

Keto Pecan Pie Recipe

Crust Ingredients:

• 1 ½ cups blanched almond flour

• ¼ cup butter, melted

• 1 tbsp Keystone Pantry allulose

• ¼ tsp salt

• ½ tsp vanilla extract

Filling Ingredients:

• ¾ cup Keystone Pantry allulose

• ¾ cup butter, melted

• 3 large eggs, room temperature

• 1 tbsp vanilla extract

• ¼ tsp salt

• 1 ½ cups pecan halves

Instructions:

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C).

2. In a mixing bowl, combine almond flour, melted butter, allulose, salt, and vanilla extract. Mix until a crumbly dough forms.

3. Press the dough evenly into a 9-inch pie pan, ensuring the bottom and sides are well covered.

4. Bake for 10 minutes until lightly golden. Remove from the oven and let cool.

Step 2: Make the Filling

1. In a saucepan over medium heat, melt the butter and add Keystone Pantry allulose. Stir continuously until the allulose dissolves and the mixture starts to bubble slightly (about 2 minutes).

2. Remove from heat and let cool slightly.

3. In a separate bowl, whisk the eggs, then slowly add them to the butter-allulose mixture while stirring to prevent scrambling.

4. Stir in vanilla extract and salt until well combined.

Step 3: Assemble & Bake

1. Arrange pecan halves evenly over the pre-baked crust.

2. Pour the filling over the pecans, ensuring they are well coated.

3. Bake at 325°F for 40-45 minutes or until the filling is set but slightly jiggly in the center.

4. Let the pie cool completely before slicing to allow the filling to set properly.

Final Thoughts

This keto pecan pie delivers all the indulgence of the classic dessert without the sugar crash. Thanks to Keystone Pantry allulose, the filling caramelizes beautifully, creating the perfect gooey, nutty texture that pairs with the crisp almond flour crust. Every bite is a guilt-free pleasure, making this an ideal dessert for holidays, gatherings, or simply a sweet treat for yourself.

Let me know if you’d like any tweaks!

FAQ

Q1: Is this keto pecan pie truly low-carb?
A1: Yes! This recipe uses almond flour and Keystone Pantry Allulose instead of traditional sugar and corn syrup, keeping the carb count low while maintaining the rich, caramelized flavor of classic pecan pie.

Q2: Can I use another sweetener instead of Keystone Pantry Allulose?
A2: While you can substitute other low-carb sweeteners, Keystone Pantry Allulose is ideal because it caramelizes like sugar without any aftertaste, giving the filling the perfect texture and color.

Q3: Can I make this pie ahead of time?
A3: Absolutely. You can bake it a day in advance and store it in the refrigerator. Let it come to room temperature before serving for the best flavor and texture.

Q4: Can I use a pre-made keto pie crust instead of making my own?
A4: Yes, a pre-made keto-friendly crust works. Just ensure it complements the nutty flavor and low-carb profile of this pecan pie.

Q5: How should I store leftovers?
A5: Store in an airtight container in the refrigerator for up to 5 days. You can also freeze slices for up to 2 months; thaw in the fridge before serving.

Q6: Can I make this recipe nut-free?
A6: Pecan is the star ingredient, but you can try substituting with keto-friendly seeds like sunflower or pumpkin seeds. The flavor will be different, but the pie will still be delicious.

Q7: How can I make the filling extra gooey?
A7: Avoid overbaking. The filling should be slightly jiggly in the center when you remove it from the oven; it will firm up as it cools.