Description
This Sugar Free Low Carb Pecan Pie is a rich and sweet, buttery classic dessert. The pie is made with sugar substitutes but it still has the thick gooey and nutty filling you would expect. And the low carb almond flour crust adds an extra toasted nutty cinnamon flavor to compliment the pie.
Ingredients
Units
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Almond Flour Crust:
- 2 cups fine almond flour
- 1/3 cup sugar sweetener (Allulose/Erythritol blend)
- 5 tablespoons melted butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Filling
- 1/2 cup honey substitute* ( I used Pyure brand)
- 1/2 cup sugar free maple syrup ( I used Lakanto)
- 1/2 cup brown sugar substitute (I used Keystone Pantry brand from Amazon)
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 cups pecan halves, chopped in medium pieces, leave about 10 whole
Instructions
- Preheat oven to 325°F. Lightly spray a 9" pie plate with non-stick baking spray.
- Crust- Combine flour, butter, sweetener, salt and cinnamon. Stir to combine.
- Press dough onto the bottom and sides of pie pan, smooth evenly. Use a fork to poke some home in the bottom to prevent crust from air bubbles.
- Bake crust for about 8 minutes. Remove to rack.
Pie Filling
- Stir together the eggs, syrup, honey, brown sugar, vanilla, salt and butter.
- Mix in the chopped pecans, aside from the whole pecans.
- Pour into crust, place whole nuts on top.
- Bake for 50-60 minutes until set. If pie crust is browning too much, cover the edges with pie shields or cover the pie with a folded piece of aluminum foil.
- Test with a knife in the center of pie. If it comes out clean, the pie is done.
- Cool on a wire rack. Refrigerate at least 4 hours or overnight.*
Notes
*If you prefer, you can use all maple syrup instead of half honey, half syrup.
*Taste a bit of the uncooked filling and add more sweetener or spices as you like.
*Cooling the pie overnight will allow the pie to set up completely and make it easier to slice. Using a hot knife will help as well.