Best 2 Diet Friendly Sugar Free Low Carb Pecan Pie Recipes

If you're looking for a delicious and diet-friendly dessert, look no further than this sugar-free, low-carb pecan pie. With a flaky, buttery crust and a rich, nutty filling, this pie is sure to satisfy your sweet tooth without derailing your diet. Made with wholesome ingredients like almond flour, butter, and pecans, this pie is also gluten-free and grain-free, making it a great option for people with food allergies or sensitivities. Best of all, it's easy to make and can be enjoyed by the whole family. Here are two fantastic recipes to try!

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST KETO SUGAR-FREE PECAN PIE RECIPE

The BEST Keto Sugar-Free Pecan Pie Recipe image

This keto pecan pie recipe is the only one you'll ever need for the best sugar-free pecan pie ever! Easy to make and just like the real thing.

Provided by Maya Krampf

Categories Dessert

Time 1h20m

Number Of Ingredients 9

Ingredients

1 recipe Almond flour pie crust
3/4 cup Unsalted butter
3/4 cup Besti Powdered Monk Fruit Allulose Blend
1 1/2 cups Heavy cream
1 tsp Sea salt
1/2 tbsp Vanilla extract
3/4 tsp Maple extract
1 large Egg ((at room temperature))
2 1/2 cups Pecans ((2 cups chopped coarsely + 1/2 cup halves for topping))

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.

Nutrition Facts : Calories 533 kcal, Carbohydrate 8 g, Protein 9 g, Fat 54 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 295 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

PECAN PIE CRUST LOW CARB

Pecan Pie Crust Low Carb image

This is my go-to crust for either pies or cheesecake. It's low carb, sugar free & holds together well when you cut the pie. Personally, I think this is a much yummier alternative to graham cracker crusts & much healthier!

Provided by marypatlaver

Categories Dessert

Time 20m

Yield 1 Crust, 8 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups whole pecans
1/2 teaspoon cinnamon
1/4 cup Truvia, baking blend (stevia & erythritol, not the stuff with sugar)
1 pinch kosher salt
1 tablespoon butter, melted
1 egg white

Steps:

Preheat oven to 350 degrees.
In a food processor, process pecans on high until they are a fine meal. Add the Truvia, cinnamon & salt. Pulse a few times.
While food processor is running on low, add the melted butter & egg white until dough is completely blended & clumped together.
Lightly spray pie pan with Pam. Add the dough & cover with a piece of plastic wrap. Using your fingers or the bottom of a glass, gently press to cover the bottom & sides of the pie pan. Remove the plastic wrap.
Bake the crust for 10 minutes. It will puff a bit in the middle but will flatten again as it cools. If you use this crust for a baked pie, when you bake it again cover the edges with foil so that it doesn't over-brown.

Nutrition Facts : Calories 143.5, Fat 14.8, SaturatedFat 2.1, Cholesterol 3.8, Sodium 37.7, Carbohydrate 2.7, Fiber 1.9, Sugar 0.8, Protein 2.2

Tips:

Use a food processor to chop the pecans. This will save you time and energy, and it will also ensure that the pecans are evenly chopped.
If you don't have a food processor, you can chop the pecans by hand. Just be sure to chop them finely so that they will blend well with the other ingredients.
Be careful not to overmix the batter. Overmixing can make the pie tough.
Bake the pie until the center is set. A toothpick inserted into the center of the pie should come out clean.
Let the pie cool completely before serving. This will allow the flavors to meld and the pie to set.

Conclusion:

This sugar-free, low-carb pecan pie is a delicious and healthy alternative to traditional pecan pie. It's perfect for people who are watching their sugar intake or who are following a low-carb diet. The pie is made with a combination of almond flour, coconut flour, and butter, and it's filled with a mixture of pecans, eggs, and sugar-free sweetener. The pie is baked until the center is set, and it's then allowed to cool completely before serving. This pie is sure to be a hit with everyone who tries it!