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supreme keto pecan pie recipe
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Here is the supreme keto pecan pie recipe you’ve all been waiting which features our new BochaSweet Brown Sugar Replacement. This sugar-free, low-carb pecan pie is just what you need to add to your holiday menu. We even take it a step further by adding at the end some delicious, creamy whipped cream. This special recipe features our three types of sweeteners: Granular, Powdered, and Brown.

The base of this pecan pie starts with the crust made from almond flour, cinnamon, egg, xanthan gum, butter, and salt. The filling is made with a combination of our Brown and Granular with a hint of maple extract. This results in an ooey, gooey brown sugar maple filling that instantly melts in your mouth. The rest of the pie is packed with pecans and then finally topped with a decadent, heavy cream-based whipped cream sweetened with our Powdered.

Forget about the store-bought pecan pies loaded with sugar, processed white flour, and additives. Now, you can make yourself the truly delicious and healthy supreme pecan pie recipe that will surely satisfy your taste buds.

keto pecan pie with bochasweet brown

supreme keto pecan pie recipe

Supreme Keto Pecan Pie

  • Total Time: 1 hr 20 min
  • Yield: 12 servings

Ingredients:

Crust

Filling

Whipped Cream

Instructions:

Crust

  1. Preheat the oven to 325F. In a medium-sized bowl combine almond flour, BochaSweet Granular Sugar Replacement, xanthan gum, salt, and cinnamon. Stir in melted butter and egg until well combined.
  2. Transfer dough into a well-greased glass pie dish. Use your hands to shape the pie crust bottom and the edges. If needed, use a flat bottom glass or measuring cup to even out the bottom. Use a fork to poke holes throughout the crust.
  3. Pre-bake pie crust before adding filling for 10-12 minutes until edges are golden brown. Remove from oven and allow to cool completely before adding in the filling.

 Filling

  1. While the pie crust is baking, in a saucepan over medium-low heat melt butter, BochaSweet Granular Sugar Replacement, and BochaSweet Brown Sugar Replacement. Stir for around 2 minutes or until the sweeteners have dissolved. Gradually increase heat if needed until it darkens in color and thickens slightly. Remove from stovetop and let cool to room temperature.
  2. Whisk in the maple extract, salt, and eggs until smooth and well combined.
  3. Pour pecans into the cooled crust and slowly pour the filling overtop. Make sure the filling does not overflow over the edges. Note: You may have some filling left over which can be used for another recipe.
  4. Bake for 45-50 minutes at 325F. When the middle jiggles slightly and the edges are golden brown then the pie is ready. Let cool completely.

Whipped Cream

  1. Prepare bowl and beaters in the freezer for 30-60 minutes.
  2. Add heavy cream, Powdered BochaSweet Sugar Replacement, and vanilla powder into the bowl. Mix on low speed and gradually increase to medium-high to high speed as the cream starts to get a little thicker. Continue mixing until your whipped cream has reached your desired thickness.
  3. Serve cooled pecan pie with a topping of whipped cream. Enjoy the supreme keto pecan pie this holiday season!

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 580
  • Carbs: 11g
  • Net Carbs: 5g
  • Protein: 11g
  • Fat: 58g
  • Saturated Fat: 25g
  • Cholesterol: 175mg
  • Sodium: 210mg
  • Potassium: 230mg
  • Fiber: 6g
  • Sugar: 2g
  • Vitamin A: 280mcg
  • Calcium: 70mg
  • Vitamin C: 1mg
  • Iron: 4.5mg

Keywords: supreme keto pecan pie recipe

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Keto Pecan Pie

Recipe and content provided by Tara Wright, Whole Body Living

As I pulled this keto pecan pie out of the oven, my husband walked in the door and I said “Do you like pecan pie?”…I knew it wasn’t one of his favorites, but thought he probably liked it. He looked at me and said “Ummm. No, not really…I always thought it looked weird and runny.” An hour later, I convinced him to take a bite of this keto pecan pie. I held up the fork and showed him the gooey, caramelly center. He took a bite, grabbed the plate and proceeded to lick off every crumb. I guess he liked it.

I must admit something. I despise making pie crust. It’s messy. I end up with flour all over the kitchen, on my face, in my hair,  my cats decide to jump in and track flour all over the main floor, then my kids walk through and there’s flour everywhere! Plus, you’ve gotta find just the right recipe and use the correct method for it to roll out without sticking to everything. Overwork your pie crust and it’s tough and inedible. So you’ve gotta do it right the first time. Then, there’s the whole process of transferring the rolled crust to the pan. Half the time it breaks on me, and I’m pressing it back together with my fingers feeling frustrated and angry at the difficult pie crust, ya feel me?

Traditional pie crust is a pain in the butt. Once upon a time I had a very sweet co-worker who would make crust for me. Then, I started buying (gasp) store-bought and finally with the keto diet learned how to make a press-in crust that’s easy to make and delicious to eat. These days, I don’t mind making pie crust. This press-in crust is made with almond flour and is the perfect companion to the gooey pecan pie filling.

I just know you’ll love this keto pecan pie as much as we do.

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Keto Pecan Pie

  • Total Time: 1 hr 10 min
  • Yield: 12 servings

Ingredients:

Press in Crust

Filling

  • 3/4 cup butter
  • 1 cup allulose
  • 1/2 cup BochaSweet Sugar Replacement
  • 3 tablespoons heavy whipping cream
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon xanthan gum
  • 3 eggs
  • 1 tablespoon vanilla
  • 2 cup chopped pecans
  • 3 whole pecans

Instructions:

  1. Preheat your oven to 325 degrees convection/350 degree regular.
  2. Toast chopped pecans for 5 minutes in the oven, watching carefully so they don’t burn. Set aside.

Press-In Crust

  1. I like a press-in crust for this recipe, but you can use any keto crust you’d like. To make the press-in crust, in a medium sized bowl, mix together almond flour, sugar and melted butter until it is crumbly. Grease your pie pan with butter or coconut oil and then press in the crust. (See video for technique).

Making the Filling

  1. In a large, heat safe mixing bowl (8-12 cups) whisk the eggs until combined and lightened in color and set aside.
  2. In a medium sized saucepan (8+ cups), melt butter over medium heat and then add allulose, BochaSweet, heavy cream and salt. Cook over medium heat, stirring constantly, for 4-6 minutes until boiling and the mixture just begins to brown. Watch it very carefully and as soon as browning begins, immediately remove from the heat and continue stirring until bubbling goes away.
  3. While whisking the egg mixture, pour a little bit of the hot mixture into the egg mixture, whisking constantly. This is called tempering. Pour the remaining hot liquid into the egg mixture continuing to stir until completely combined. Whisk in xanthan gum and vanilla extract. You may need to use an immersion blender or hand blender to get the xanthan gum to dissolve.
  4. Finally, mix in the chopped pecans.
  5. Pour mixture into prepared crust in your pie pan. Optionally, use 3 pecans to decorate the top.
  6. Move the pie pan onto a cookie sheet for easier transport into the oven.
  7. Bake at 325 degrees convection for 40 min. Allow to cool completely before serving (2 hours).

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 384
  • Carbs: 6g
  • Protein: 6g
  • Fat: 39g
  • Saturated Fat: 13g
  • Cholesterol: 89mg
  • Sodium: 269mg
  • Potassium: 93mg
  • Fiber: 4g
  • Sugar: 1g
  • Vitamin A: 625IU
  • Calcium: 56mg
  • Vitamin C: 1mg
  • Iron: 1mg

Keywords: keto pecan pie recipe

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