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Decadent pecan pie with a maple twist–minus the carbs. Keto Maple Pecan Pie has a gooey texture and rich caramely maple flavor combined with a flakey, nutty crust and all for just 3g net carbs.
I’m super excited about this recipe. It took me several tries to get it right, but the result is so close in taste to the real thing that it was totally worth the extra effort. This keto pecan pie will satisfy even the non-keto picky eaters.
The addition of Lankanto Maple Syrup, Swerve Brown, maple flavoring, and browned butter add layers of flavor that take it to another level.
For the crust, I decided to use pecans instead of almonds, macadamias, or walnuts since, well, it’s a pecan pie.
Be sure to pulse the pecans until they are the consistency of a coarse flour. You want a little texture, but not big ole chunks.
The consistency of the dough is similar to that of regular pie crust dough, but it lacks the elasticity. It’s harder to roll into a circle and place on the pie plate. Much easier to just press the dough into the plate. There is enough dough to go up the sides of the 9″ pie plate and a little on the top edge.
Be sure to generously grease the pie plate before pressing dough into place.
I got a little fancy and used a pie crust mold for the top edge. Super easy to use and the dough easily comes out of the mold. Isn’t it purty?
If you want the fancy edging, you’ll need to make another batch of dough. I tried several batches before settling on this recipe, so I had plenty to work with. 😛
Note: be sure to cover edge with a pie crust shield. Edges will burn due to the high fat nature of the nuts in the crust. Also, the crust will be a little darker than a normal pie crust. The raw dough is darker to begin with and it will brown a little more during cooking than “flour” dough.
The first step to the filling is making browned butter. If you’re a little nervous about getting it right, check out these directions.
Once the filling is all done, it’s time to get the gooey yumminess into the oven. Again, be sure to cover the top edge of the crust.
If you want a shine to the edge, you can brush on eggs whites mixed with a little water and beaten until frothy.
Voila! The hardest part is waiting until it’s set enough to serve!
I served the pie with homemade vanilla bean whipped cream. A perfect complement to a perfect pie.
Enjoy!
- Butter for greasing
- 1/2 cup chopped pecans
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 tsp salt
- 1/4 tsp xanthan gum
- 2 Tbsp Swerve Brown
- 1/4 cup butter melted
- 1/2 tsp vanilla
- 1/2 tsp maple flavoring
- 1 egg
- 8 Tbsp butter 1/2 cup
- 3/4 cup Lankanto maple syrup
- 4 Tbsp heavy whipping cream
- 1/2 cup Swerve Brown
- 1/2 cup Swerve granular
- 2 Tbsp maple flavoring
- 1 tsp vanilla
- 1 tsp butter pecan flavoring optional
- 3 eggs
- 1 1/2 cups chopped pecans
- 1/4 tsp salt
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Preheat oven to 350 F. Generously grease a 9" pie plate with butter. Set aside.
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Add pecans in the bowl of a food processor and pulse until it forms a coarse flour.
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Add almond and coconut flour, salt, xanthan gum, and Swerve Brown. Pulse until combined.
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Add melted butter, vanilla, and maple flavoring. Pulse until combined.
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Add egg and continue to pulse until a soft dough forms. It will start to pull away from the sides and form a ball.
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Place dough into the pie plate and press it across the bottom and up the sides. Poke bottom of crust with a fork. Set aside.
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Browed butter: Add butter to medium sauce pan. Heat on medium and continuously whisk to make sure butter is heated evenly.
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Once butter begins to boil and foam, look for the formation of brown streaks on the bottom of the pan. When you begin to see the flecks of brown and smell a nutty aroma, reduce heat to low and continue to whisk until it's a medium brown. It can easily go from browned butter to burnt butter if heated too much. Remove from heat.
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Add maple syrup, heavy cream, and Swerve Brown, and Swerve granular. Return pan to low heat until sugar crystals are dissolved. About 3 minutes. Remove from heat and allow to cool.
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Add flavorings and salt. Mix.
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Add beaten eggs and mix. Be sure mixture isn't too hot or eggs will curdle and cook.
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Add pecans and stir.
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Pour mixture into crust.
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Cover edge of crust with pie crust shield or foil. Top of crust is easily burnt if not covered.
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Place pie in preheated oven and bake for 35 minutes. Remove from oven and allow to set for at least 3 hours before serving. Top with whipped cream if desired.
Note: be sure to cover edge with a pie crust shield. Edges will burn due to the high fat nature of the nuts in the crust. Also, the crust will be a little darker than a normal pie crust. The raw dough is darker to begin with and it will brown a little more during cooking than “flour” dough.
*Nutritional label does not include sugar alcohols or net carbs, so I’ve added that below as well as the NET CARBS.
Total Carbs: 24g
Dietary Fiber: 5g
Sugar Alcohols (erythritol): 16g
NET CARBS: 3g
Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.
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