Diet Friendly Sugar Free Low Carb Pecan Pie Recipes

EASY KETO LOW CARB PUMPKIN PIE RECIPE (SUGAR-FREE, GLUTEN-FREE)

Steps:

• Make the sweet almond flour pie crust according to the directions here.
• Meanwhile, beat together all remaining ingredients at medium-low speed, until smooth. (Don't overmix.)
• When the pie crust is done baking, reduce the oven temperature to 325 degrees F (163 degrees C). Cool the crust on the counter for at least 10 minutes, longer if you have time.
• Pour the filling into the crust. Gently tap on the counter to release air bubbles.
• Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center. (Check on it occasionally, and if you see the crust start to brown, cover the crust edge with foil and return to the oven until the filling is done. It should still jiggle a bit in the center, like a custard before it sets.)
• Cool completely on the counter, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.

THE BEST KETO SUGAR-FREE PECAN PIE RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C).
• Make the almond flour pie crust according to the instructions here.
• Meanwhile, make the filling. In a large saute pan (not a saucepan!) over medium-low heat, heat the butter and Besti for about 5 minutes, stirring frequently, until dark golden brown.
• When golden, add the cream and sea salt. Bring to a gentle simmer. Simmer for 15 to 20 minutes, until bubbly, dark golden and thick. The caramel sauce should coat the back of a spoon.
• Remove the sauce from heat. Stir in the vanilla and maple extracts.
• Let pie crust and caramel sauce cool separately for 15 to 20 minutes, until warm but not hot. While they are cooling, you can either leave the oven on (you will need it again) or preheat it to 350 degrees F (177 degrees C) again when the cooling time is almost up.
• Once caramel sauce has cooled enough not to cook an egg being added to it (warm is fine), whisk in the egg.
• Place chopped pecans evenly into the crust. Pour the caramel/egg mixture over the pecans. Top with pecan halves.
• Cover the edges of the pie crust with foil, leaving the center open.
• Bake for about 30 to 35 minutes, until the top is dark brown and the filling is bubbly, thick, and almost set (it should no longer jiggle but will still look a little wet).
• Cool completely to set. For best results, chill for at least 1 hour before slicing.

DIET FRIENDLY, SUGAR-FREE, LOW CARB PECAN PIE

Steps:

• 1. Pre heat oven to 350 degrees. Mix eggs and Splenda. Stir in breakfast syrup. Add in melted butter. Mix well. Add in pecans, and mix well.
• 2. Place pie crust in a 9" pie pan. Fill crust with the pecan mixture. Cover with foil.
• 3. Bake covered for 25 minutes. After 25 minutes have passed, uncover the pie so the crust browns. Bake an additional 25 minutes, or until a knife comes out clean. Allow pie to set about 1-1 1/2 hours for pie to set. Cut into 8 pieces. If dieting, you may cut pie into 16th's, and divide the nutrition facts above by 2.

LOW-CARB & KETO CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 350F.
• For a 9" pie, lightly oil a 9-inch pie pan with coconut oil. Set aside.
• For 3" tarts, lightly oil six 3-inch circular tart pans with coconut oil. Set aside.
• To make crust, add almond flour, salt, coconut oil and egg to the bowl of your food processor. Process and pulse with the "S" blade until a ball forms, about 30 seconds. Transfer to prepared pie or tart pan. Press dough, pressing up the sides. Set aside.
• Before preparing the chocolate pecan pie filling, be sure to "wring out" shredded zucchini. To do this, place shredded zucchini in a clean cloth and wring out lightly. I've included the measurements of the wet and dry zucchini so you can see the difference.
• Add melted coconut oil, dark chocolate, eggs, zucchini, vanilla and stevia to the bowl of your food processor or high-powered blender. Process or blend on high until smooth, about 1 minute.
• Remove the processor bowl from the base and stir-in 75% of the pecans. If using a blender, transfer chocolate mixture to a clean bowl, then stir in 75% of the pecans.
• Drop the chocolate mix into the prepared pie or tart pan. Top with remaining pecans.
• For pie, bake in preheated oven for 35-40 minutes, until top is set and sides become golden. Once complete, allow to cool overnight.
• For tarts, bake in preheated oven for 18-20 minutes, until top is set and sides become golden. Once complete, allow to cool for 1-hour before removing from tart pan. Tarts can be consumed immediately, or chilled overnight.
• Serve with coconut whipped cream.
• Makes six 3-inch tarts or one 9-inch pie.

KETO PRALINES | THE BEST SUGAR FREE PECAN PRALINES

Steps:

• Preheat your oven to 400°F (204°C).
• Add all of your pecans to a medium-sized bowl, set aside.
• Add your confectioners swerve to a large bowl, set aside.
• Add your heavy cream to a small cup, set it aside.
• Cut up a stick of melted salted butter and add those pieces to a small bowl then set aside.
• Put your pecans on a baking sheet lined with parchment paper and spread them out. Roast in the oven for a couple of minutes, just until they get fragrant.
• Add your butter - except about a tablespoon - to a pan set over medium heat.
• As the butter starts to melt, add the swerve and heavy cream to the pan. Continuously work and combine those ingredients with a spatula.
• Once you see a golden caramel color, turn the heat off the burner and add your remaining amount of butter, along with the vanilla extract.
• Use your spatula and mix the butter and vanilla into the praline mixture until they dissolve.
• Then pour your roasted pecans right into the pan and give them a quick mix with your spatula to cover them in the praline mixture.
• Use a tablespoon to scoop out some of the mixture onto a baking sheet lined with parchment paper.
• Put the baking sheet in the fridge for about an hour or until they are fully set.

KETO PECAN PIE

Steps:

• In a food processor, add almond flour, coconut flour, xanthan gum and salt. Pulse to combine. Add chilled cubed butter and cream cheese. Pulse until coarse crumbles form. (See instructions below if you don't have a food processor.)
• Add egg and vinegar. Pulse mixture until just combined and a dough ball forms. Wrap pie dough in plastic wrap, flaten into a disc shape and refrigerate for one hour.
• Place the chilled dough in between two sheets of parchment paper. Starting from the center of the disc and working your way out in all directions, roll out pie dough into a circular shape. If the parchement paper crumples beneath the dough, either carefully stretch the paper out or flip the parchment paper so the bottom layer is on top and stretch out the paper. Continue rolling until you are at least an inch wider on all edges than the pie pan you want to use. Crust should be between 1/8 to 1/4 inch thick.
• Remove top layer of parchment paper. Place pie pan upside down on top the pie crust. Holding one hand on the pie pan, slide your hand under the bottom parchment paper and flip so the pie pan is on the bottom and crust is on top. Remove parchement paper.
• Gently press the pie dough into the pie plate and trim the edges if needed. Flute the edges of the dough by pinching dough with your thumb and index finger all around the crust. Refrigerate until ready to bake.
• Preheat oven to 325 degrees.
• In a saucepan, add heavy cream, sugar-free syrup and golden monkfruit. Mix and heat over medium heat until sweetener has dissolved and mixture is heated through.
• Stir in butter and salt until butter is melted.
• Whisk in egg yolks.
• Scatter chopped pecans in the bottom of the pie crust. Pour in pie filling. Bake at 325 degrees for 45-60 minutes or until the filling is set and lightly jiggly. Refrigerate for 1 hour to cool and set the filling.

KETO PECAN PIE THAT TASTES LIKE THE REAL THING

Steps:

• Place almond flour, granular swerve, salt, and cold butter in one mixing bowl, lightly combine with your hands until the structure is sandy, then add apple cider vinegar and cold water and mix until it becomes compact.
• Coat a 9-inch pie pan with butter and spread the dough on the bottom and along the edges. Place the pie pan with the dough in the refrigerator for about 20 minutes or longer. Meanwhile, prepare the filling.
• Place the softened butter in a large saucepan and heat until it starts to change color to a golden brown. Add brown swerve and mix for 1-2 minutes, then add coconut milk and let it simmer for a few minutes. Remove from heat and set aside.
• During that time, place the chilled pie crust in a preheated oven at 320°F (160°C) for 10 minutes.
• When the mixture of butter, brown swerve, and coconut milk is no longer boiling but is still hot or warm, add eggs and mix quickly with a mixer or hand mixer.
• Put the chopped pecans on the lightly baked crust and pour the prepared filling on top.
• Bake the pecan pie for about 45 minutes at 350°F (175°C) until the filling hardens. And halfway through the baking time, arrange the halves of the pecans on top and continue baking until it is done.

PECAN PIE RECIPE

Steps:

• Preheat the oven to 350°F. Line a pie pan with a sheet of pie crust, then stick in the fridge to stay cool.
• To a large bowl, add all of the filling ingredients except for the pecans. Stir to mix everything together well.
• To your chilled pie crust, add the chopped pecans. Pour the filling batter over the pecans, covering all the pecans.
• Bake the pie for about 50 minutes, then set it out on the counter to cool for a couple of hours. Serve at room temperature.

KETO CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 350. Grease a 9-inch deep-dish pie plate very well with butter or shortening.
• Put the almond flour, coconut flour, and butter in a food processor and pulse until crumbs form. Add the water and pulse until it comes together in a dough. Press into the bottom and halfway up the sides of the prepared pie plate. Prick the bottoms with a fork. Bake for 10 minutes.
• Meanwhile, in a medium bowl combine the butter and sweetener. Beat with an electric mixer until smooth. Add the vanilla, molasses, heavy cream, and egg. Beat until combined.
• Stir in the chopped pecans and chocolate chips. (Optional: set some aside to make a design on the top). Pour over the baked crust. The filling will be thick. Bake for 40-45 minutes until no longer jiggly and golden brown.
• Cool completely. I prefer to make this a couple of days ahead of time. The flavor improves after being in the fridge for a bit and chilling helps the crust hold together.