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Luscious Caramel Pecan Pie

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I’m really excited about this pie! Pecan pie is my all time favorite and after lots of searching I thought I was going to have to miss out this Thanksgiving. I had specific ingredients in mind and wasn’t sure if it would work. Thankfully, it all came together in the end.

Please note: I used LC-Sweet Natural for this recipe. Please be sure to see notes at the bottom of this post for information about using other sweeteners.

I really like this pie crust. I think it could easily pass for a flour crust. The caramel sauce takes the place of corn syrup or sugar-free syrups made with maltitol. Overall, I think it’s a great replacement for a standard pecan pie. I hope you enjoy it as much as we do!

makes 12 servings

Toast Pecans

Toast pecans
Preheat oven to 350o. Grease or place a sheet of parchment paper on a baking sheet. Spread 3 cups of raw pecans on the baking sheet. Bake for 5 minutes. Watch closely! Remove and set aside to cool. Reduce oven to 325o

Crust

based closely on this one

  • 1/2 cup blanched almond flour
  • 1/4 cup hazelnut flour (or another 1/4 almond flour)
  • 1/4 cup coconut flour
  • 1/4 cup butter, melted
  • 1/2 cup LC-Sweet Natural White
  • 1/4 tsp sea salt
  • 1 extra large pastured egg

Grease a 9″ deep dish pie pan with butter or coconut oil. In a food processor or large bowl, add flours, sweetener, and salt and mix well.
Mix flours, sweetener, and salt

Add egg and butter and mix thoroughly. Put dough into greased pie plate and spread out evenly across bottom and up the sides. The dough will have the consistency of peanut butter.
Spread dough in pie pan

Once dough is spread out evenly, you can crimp the edges if you like. I found it was easy to do this by pushing the dough up just above the lip of the pie plate. Bake in 325o oven for 15 minutes. Remove and set aside to cool. Increase oven temp to 350o
Cooked crust

Caramel Sauce

based on this recipe

  • 1/4 cup LC-Sweet Natural White
  • 1/4 cup LC-Sweet Natural Brown (can use all white)
  • 2 Tbsp butter, softened
  • 1/4 cup water
  • 1 pastured egg yolk (extra large)
  • 1/2 tsp vanilla extract (I use homemade)
  • 1 tsp organic molasses (optional, but adds nice flavor for 4.6 added carbs per entire recipe)

In a small saucepan, mix water and yolk until well blended.
Water and egg yolk

(Don’t forget to save that egg white for meringue cookies!)

Add remaining ingredients, whisking to incorporate well, and bring to a boil over medium high heat, stirring constantly. Boil for one minute, then remove from heat. Set pan in bowl with cold water and ice to cool.
Cooling caramel in ice water


Pie Filling

  • 3 extra large pastured eggs
  • 1 cup LC-Sweet Natural White
  • 2 TBS butter, softened
  • 1 tsp vanilla extract
  • Caramel sauce from above
  • 3 cups toasted pecans; 2 cups rough chopped and 1 cup reserved for topping

In food processor or large bowl, mix eggs and sweetener until well combined. Add remaining ingredients except pecans and mix till well combined. In pie plate, evenly spread all of the chopped pecans.
Pecans in pie plate

Carefully pour pie filling over pecans.
Pie filling

If whole pecans were reserved, place them on top of the pie filling in desired pattern. (I placed the whole pecans on a baking pan in the design I wanted, then rough chopped the remaining nuts)
Place whole pecans on pie

Cover pie crust edges with foil or pie crust edge protector to prevent crust from burning and bake for 35 minutes.
Cover with foil

Remove from oven, remove foil and cool. Once cooled, slice and enjoy!
Finished pie

Recipe notes:
My preferred sweetener is LC-Sweet Natural. It is made of various natural sweeteners, some of which are fiber sweeteners. Fiber sweeteners have a prebiotic effect in the colon, which is helpful for intestinal health. In addition, it has zero net carbs and no ill-effects.

This recipe would probably work in a regular 9″ pie pan by reducing the pecans by 1 cup.

For some reason, near the end of the cooking time the pie tried to pull away from the crust and rise. However, once out of the oven and cooled, everything fell into place and the pie cut and served nicely.

shoppinglowcarb

Cuisinart CSB-75 Smart Stick 2-Speed 200-Watt Immersion Hand Blender
Spectrum Expeller Pressed Organic Coconut Oil
Sunbeam 76893.05 Kitchen Bake 5-Piece Bakeware Set

Since the pie makes 12 servings, this means per slice the macros break down to: 338 Calories, 31g Fats, 2.8g Net Carbs, and 6.5g Protein.

Caramel Pecan Pie
Calories Fats (g) Carbs (g) Fiber (g) Net Carbs (g) Protein (g)
1/2 cup almond flour 320 28 12 6 6 12
1/4 cup hazelnut flour 180 17 5 3 2 4
1/4 cup coconut flour 120 4 16 10 6 4
1 1/2c LC-Sweet White 100 0 60 60 0 0
1/2 c LC-Sweet Brown 80 0 20 20 0 0
3 cups pecans 2,052 213 42 30 12 27
4 xtra large eggs 320 24 2.4 0 2.4 28
1 xtra large egg yolk 54 5 .5 0 .5 3
8 Tbsp butter 800 88 0 0 0 0
1 1/2 tsp vanilla 12 0 1 0 1 0
1 tsp molasses 20 4.6 0 4.6 0
Totals 4058 379 163.5 129 34.5 78

Notes on other sweeteners

Because someone had problems with the pie not setting up, I made the assumption that another sweetener was used. I then made another pecan pie using all erythritol. I chose erythritol, because it bakes much like xylitol. I do not use any form of sucralose, so I can’t say how using it would affect the final product. I can only tell you how baking it with erythritol, xylitol, or some blend of those sweeteners will work. I have an idea that using a little bit of psyllium husk powder or perhaps a little bit of gelatin, like this, might help.

When the pie made with erythritol was done, it looked perfect. The top had a candy like shell on it, so I thought it was good to go.

Second pie

I waited awhile for it to cool, then tried to cut into it. I was sad to see, the inside was liquid. It finally dawned on me that the reason the LC-Sweet probably worked is the fact that it is made from fiber sweetener. While I was thinking of how I could remedy that problem, the idea came to me to make pecan pie ice cream out of the liquid pie. However, it was a couple of hours before I got around to making the ice cream and in the mean time I was so pleased to see the pie had actually set up! I wasn’t very happy with the texture or the taste the erythritol gave it (that cooling effect), but I guess if you really wanted some pecan pie, it would work in a pinch. I will keep working on a filling that will perform better. Here’s the pie after it set up.

Second pecan pie

I used 1/4 cup erythritol in the pie crust, 3/4 cup in the caramel, and 1 1/3 cups in the filling. If I were to make it again this way, I would probably powder the erythritol first.

Please note, the nutritional information does not apply to the pie made with erythritol.

Luscious Caramel Pecan Pie

Since the pie makes 12 servings, this means per slice the macros break down to: 338 Calories, 31g Fats, 2.8g Net Carbs, and 6.5g Protein.

The Preparation

    Pie Crust
  • 1/2 cup blanched almond flour
  • 1/4 cup hazelnut flour (or another 1/4 almond flour)
  • 1/4 cup coconut flour
  • 1/4 cup butter, melted
  • 1/2 cup LC-Sweet Natural White
  • 1/4 tsp sea salt
  • 1 extra large pastured egg
  • Caramel Sauce
  • 1/4 cup LC-Sweet Natural White
  • 1/4 cup LC-Sweet Natural Brown (can use all white)
  • 2 Tbsp butter, softened
  • 1/4 cup water
  • 1 pastured egg yolk (extra large)
  • 1/2 tsp vanilla extract (I use homemade)
  • Pie Filling
  • 3 extra large pastured eggs
  • 1 cup LC-Sweet Natural White
  • 2 TBS butter, softened
  • 1 tsp vanilla extract
  • Caramel sauce from above
  • 3 cups toasted pecans; 2 cups rough chopped and 1 cup reserved for topping

The Execution

    Toast your pecans first!
  1. Preheat oven to 350F. Spread 3 cups of pecans on greased parchment paper and bake for 5 minutes. Set aside.
  2. Reduce oven to 325F.
  3. For crust
  4. Grease 9” deep dish pie pan with butter or coconut oil.
  5. Combine dry ingredients in food processor. Mix.
  6. Mix in butter and egg, then add dough to pie pan. Spread to edges and crimp if you desire.
  7. Bake in your 325 degree oven for 15 minutes. Set aside and increase oven to 350F.
  8. For Caramel Sauce
  9. Mix water and yolk until well blended. Add remaining sauce ingredients and whisk together.
  10. Bring to a boil over medium high heat, stirring constantly. Allow to boil for 1 minute and remove.
  11. Set pan in bowl of ice water to cool.
  12. For filling
  13. Mix eggs and sweetener in a bowl. Add remaining ingredients except pecans and mix.
  14. Spread chopped pecans over the bottom of your pie crust.
  15. Pour filling in and arrange unchopped pecans as you wish
  16. Cover pie edge in aluminum foil and bake for 35 minutes at 350 degrees.
  17. Remove, let cool, and enjoy!
http://www.ruled.me/keto-pecan-pie/



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