LOW-CARB PECAN PIE

Craving a decadent dessert without the guilt? This low-carb Pecan Pie is the answer! Combining the rich, nutty flavor of fresh pecans with a sweet, buttery filling, this pie is as satisfying as it is health-conscious. The almond flour crust supports a luscious filling that bakes perfectly into a golden delight, making it an ideal choice for holidays or special occasions. This recipe proves that you can enjoy your classic desserts while staying in tune with your dietary preferences, allowing you to savor every heavenly bite!

LOW-CARB PECAN PIE by Dr. Cindy Tanzar

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Plan: (Maintenance)

Serving information: Makes 8-10 servings.

Indulge in the rich, buttery goodness of this low-carb Pecan Pie, a delightful twist on a classic favorite that won’t break your dietary goals. Made with a crumbly almond flour crust and sweetened with Swerve and Allulose, this pie captures the essence of traditional pecan pie without the excess carbs. The filling is a luscious blend of melted Kerrygold butter, a touch of vanilla or maple extract, and a generous amount of toasted pecans that provide the perfect crunch. Ideal for holiday celebrations or cozy gatherings, this dessert delivers all the comforting flavors you love while keeping it low in sugar. Each slice is a mouthwatering treat, warm and inviting, making it the perfect finale to any meal.

INGREDIENTS

Pie Crust:
- 1-1/2 cups almond flour
- 1/4 cup Swerve Granular or Confectioners
- 1/4 tsp. Pink Himalayan salt
- 1/4 cup Kerry Gold butter, melted
Filling:
- 1-1/2 sticks Kerry Gold butter
- 1/2 cup Swerve Brown
- 1/2 cup Allulose*
- 1-1/2 tsp. pure vanilla or maple extract
- 1/4 tsp. Pink Himalayan salt
- 3 large pastured eggs
- 2 cups pecan halves

INSTRUCTIONS

Preheat oven to 325˚F. In a medium bowl, combine almond flour, sweetener, and salt. Stir in melted butter until dough resembles coarse crumbs.
Turn into a glass or ceramic pie plate. Press firmly and evenly with fingers into bottom and up sides. Prick all over with a fork before baking. Bake 10 minutes and set aside to cool.
In a large saucepan over low-medium heat, melt the butter, Swerve Brown and allulose, stirring until dissolved. Bring to a simmer and cook about 3 minutes, until dark and slightly thickened. Set aside to reach room temperature.
When cooled, whisk in the vanilla and salt. Then whisk in eggs until mixture is smooth.
Place pecans in cooled crust and pour filling over the top. Bake at 325˚F for 45-50 minutes. Filling should be mostly set but still jiggle slightly. If crust browns too quickly, cover pie with aluminum foil halfway through baking time. Cool completely before serving. Good cold from fridge or warmed slightly in the microwave for a looser filling.

*Allulose can be found at Kroger, Health Nut or other stores by the Swerve. It is also available on Amazon.

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