Craving a rich and indulgent dessert but need to keep your carb count in check? This Keto Pecan Cream Pie is the perfect solution. It combines all the classic flavors of a traditional pecan pie—sweet, nutty, and buttery—while keeping things low-carb and keto-friendly. The pie features a rich, creamy filling made with cream cheese and heavy cream, layered on top of a golden, almond flour crust. Topped with toasted pecans caramelized in a buttery sweetener, this dessert is as decadent as it is satisfying. With just a few simple ingredients, you can create a dessert that feels indulgent but aligns perfectly with your keto lifestyle.
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What makes this pie stand out is how it perfectly mimics the texture and flavor of a traditional pecan pie, without the high sugar and carbs. The almond flour crust is a great low-carb alternative to regular pie crust, giving you that perfect buttery, flaky base. The cream cheese and heavy cream filling is incredibly smooth and rich, making each bite melt in your mouth. Meanwhile, the toasted pecans, coated in a sugar-free caramel glaze, add just the right amount of crunch and sweetness. Together, these components come together to create a dessert that’s not only keto-friendly but also full of flavor and texture.
The recipe itself is surprisingly simple to make. The crust comes together quickly in a food processor, and the cream filling requires just a few minutes of mixing. The pecan topping takes just a couple of minutes to prepare, and once everything is assembled, it simply needs to chill for a few hours to set. This makes it an excellent dessert for preparing in advance, especially for holidays, special occasions, or when you just want a treat that will satisfy your sweet tooth without sabotaging your diet. Whether you’re serving it to guests or enjoying it on your own, this pie will definitely impress.
In terms of nutrition, the Keto Pecan Cream Pie is a great choice for anyone following a ketogenic or low-carb diet. Each slice is rich in healthy fats, with minimal carbs—only about 3 grams of net carbs per serving—making it an ideal dessert for anyone in ketosis or watching their carb intake. With its combination of creamy filling, buttery crust, and crunchy pecan topping, this pie proves that you can still enjoy the foods you love while sticking to your low-carb goals. Indulge in a slice of this keto pecan cream pie whenever you’re craving something sweet and rich—it’s the perfect way to end a meal or satisfy a dessert craving without the guilt.
Keto Pecan Cream Pie: A Delicious Low-Carb Dessert
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If you’re craving a rich, indulgent dessert that fits within your ketogenic lifestyle, look no further than this Keto Pecan Cream Pie. This dessert combines the decadent flavors of a classic pecan pie with a creamy, low-carb twist. With a buttery almond flour crust, a luscious, sugar-free filling, and crunchy, caramelized pecans, this pie delivers all the flavor and texture you love from a traditional pecan pie—without the high-carb ingredients. It’s a perfect treat for special occasions like Thanksgiving, or simply as a decadent dessert that won’t kick you out of ketosis.
Ingredients:
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup unsalted butter (melted)
- 2 tablespoons erythritol (or your preferred keto sweetener)
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the Filling:
- 8 oz cream cheese (softened)
- 1/2 cup heavy cream
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- 1/4 cup powdered erythritol (or other keto sweetener, adjust to taste)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Pecan Topping:
- 1 cup pecan halves (lightly toasted)
- 2 tablespoons butter
- 2 tablespoons erythritol (or sweetener of choice)
- 1/4 teaspoon cinnamon (optional)
Instructions:
- Prepare the crust:
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the almond flour, coconut flour, melted butter, sweetener, salt, and vanilla extract. Stir until a dough forms.
- Press the dough into the bottom of a 9-inch pie dish or tart pan, creating an even crust along the bottom and up the sides.
- Bake the crust for 10-12 minutes, or until golden brown. Once done, remove from the oven and let it cool while you prepare the filling.
- Make the cream filling:
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the heavy cream, powdered erythritol, vanilla extract, and salt. Continue beating until the mixture is creamy and well-combined.
- Once the crust has cooled, spread the cream cheese filling evenly over the crust. Smooth the top with a spatula.
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- Prepare the pecan topping:
- In a small skillet, melt the butter over medium heat. Add the pecans, erythritol, and cinnamon (if using). Stir until the sweetener dissolves and the pecans are coated with a caramel-like glaze. Cook for 2-3 minutes, allowing the pecans to lightly toast and become fragrant.
- Remove the skillet from the heat and let the pecans cool slightly.
- Assemble the pie:
- Once the pecan topping has cooled, spoon the pecans over the cream filling, arranging them evenly across the top of the pie.
- Chill and serve:
- Refrigerate the pie for at least 2 hours, or until the filling is set and firm. Serve chilled, and enjoy the rich, creamy, and nutty flavors of your keto pecan cream pie!
Tips:
- Customize the sweetness: Adjust the sweetness of the cream filling and pecan topping to your liking by adding more or less erythritol.
- Toasting the pecans: Lightly toasting the pecans enhances their flavor and gives them a nice crunch. Be careful not to burn them; they should only toast for 2-3 minutes.
- Serving suggestion: Top with a dollop of whipped cream or a drizzle of sugar-free chocolate sauce for extra decadence.
- Storage: This keto pecan cream pie can be stored in the refrigerator for up to 5 days, making it a great make-ahead dessert.
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Nutrition (per serving, 1 slice):
- Calories: ~350 kcal
- Protein: ~4g
- Fat: ~32g
- Carbs: ~5g (net carbs: ~3g)
