Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Servings: 12 slices
Calories: 249
A delicious keto friendly pecan pie is possible if you use the right sweetener. So good, you'll want to enjoy this traditional holiday pie throughout the year.
Print Recipe
Prepare keto pie crust, if needed.
Beat eggs, sweeteners, butter, vanilla and salt until well blended.
Stir in pecans then pour into pie crust.
Bake at 325°F for 35-40 minutes or until toothpick inserted halfway between center and crust comes out clean. The middle of the pie should not be set completely.
Cool slightly, then serve. Leftovers can be stored in the fridge for at least a week.
The allulose sweetener can be replaced with a regular granular low carb sweetener. However, cooling may cause the erythritol in the filling to crystallize. If using a erythritol based sweetener, it's best to serve the same day and not put the pie in the refrigerator.
If not using a low carb brown sweetener with erythritol instead of the fiber syrup, a couple tablespoons of glycerin can be added to improve the filling texture.
Chopped pecans can be added in place of the whole pecans for easier cutting.
A pie shield is recommended to prevent burning the low carb pie crust.
Serving: 1slice | Calories: 249 | Carbohydrates: 5.9g | Protein: 5.1g | Fat: 23.4g | Saturated Fat: 23.4g | Cholesterol: 78mg | Sodium: 243mg | Potassium: 82mg | Fiber: 3.7g | Sugar: 1.1g | Vitamin A: 350IU | Vitamin C: 0mg | Calcium: 20mg | Iron: 1.3mg
Net Carbs:
2.2
g
|
% Carbs:
3.7
%
|
% Protein:
8.5
%
|
% Fat:
87.8
%
|
SmartPoints:
14
Values
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[calories] => 249
[carbohydrates] => 5.9
[protein] => 5.1
[fat] => 23.4
[saturated_fat] => 23.4
[cholesterol] => 78
[sodium] => 243
[potassium] => 82
[fiber] => 3.7
[sugar] => 1.1
[vitamin_a] => 350
[vitamin_c] => 0
[calcium] => 20
[iron] => 1.3
[serving_unit] => slice
)
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