Low Carb Pecan Pie

By November 10, 2014Uncategorized

Testimony of the Day

Photo Testimony: “I began in April 2012. Despite the mis-marked dates in the 1st pic ( they were correct month but actually in 2012. I began for health and weight loss was a bonus. Thus last year I lost my Dad and went through the most stressful period of my life. Throughout I have stayed within 6 lbs and have managed to persevere without depression which before would have been impossible. The family pic was at a wedding in April of this year and the pet pic was late this summer. My life is forever changed for the better.” – Theresa

If you want to get started on a path to health and healing, click HERE. You will not regret it!

Low Carb Pecan Pie

 

 

PECAN PIE

I already have a pecan pie recipe but in the past I wasn’t so extreme with my recipes. My previous recipe from 4 years ago calls

Low Carb Pecan Piefor a sugar free syrup which I no longer personally use…we don’t really eat anything with a label anymore, BUT I have a great syrup recipe that is really easy!

(click HERE to find my keto syrup recipe). 

So I thought, why not substitute my healthy sugar-free syrup for my pecan pie? Guess what? It works great!

My boys even helped me make it! It is really that easy!

Low Carb Pecan Pie

On a side note, today is a very special day!

4 years ago today my life changed forever! While I was sitting in my deer stand bow hunting, at 4:30pm I received an email from our adoption agency with this photo stating this was my son.:)

 

Low Carb Pecan Pie

Low Carb Pecan Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • CRUST:
  • ¾ cup blanched almond flour or pecan meal
  • ¼ cup coconut flour
  • ½ cup coconut oil or butter
  • ½ cup Swerve
  • 1 tsp stevia glycerite
  • ¼ tsp Celtic sea salt
  • 1 egg
  • FILLING:
  • 1 cup organic butter
  • 1 cup Swerve confectioners
  • 1 cup unsweetened almond milk
  • 3 eggs, beaten
  • 1 vanilla bean scraped clean (or 1 tsp vanilla extract)
  • 1½ cups pecans
Instructions
  1. CRUST: Preheat oven to 325 degrees F. Grease a 9 inch pie pan. In a medium bowl, mix ingredients. This will be a thick pie dough, press onto bottom of pie pan. Place in oven to pre-bake the crust. Bake for 15 minutes or until lightly golden brown. Remove from oven and set aside to cool.
  2. FILLING: Meanwhile, make the syrup by placing the butter in a saucepan over high heat. Before you begin, make sure you have everything ready to go - the almond milk and the butter next to the pan, ready to put in. Work fast or the sweetener will burn. Heat butter on high heat in a heavy-bottomed 2-quart (2 L) or 3-quart (3 L) saucepan. As soon as it comes to a boil, watch for specks of brown (this is brown butter....so good on veggies!). Get it as dark as you can without creating "black butter!" Immediately add the Swerve and the almond milk to the pan. Whisk until sauce is smooth. Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator up to 2 weeks.
  3. To make the filling, in a medium bowl, beat the eggs with the cooled syrup, vanilla and pecans. Pour into the crust (cover edges with foil... I forgot to do this so it is a little dark) and bake at 325 degrees F for 40-45 minutes or until set. Serve with my “healthified” ice cream!
Notes
NUTRITIONAL COMPARISON (per serving)
Traditional Pie = 456 calories, 21g fat, 4.4g protein, 65.2g carbs
"Healthified" Pie = 308 calories, 31g fat, 4.2g protein, 3.4g carbs, 1.9g fiber

(91% fat, 5.5% protein, 4.5% carbs)

80 Comments

  • Donna says:

    I can’t wait to try this! I made your pumpkin pie recipe for my daughter’s tenth birthday last week. The almond crust was sooo good and my husband and I thought it was reminiscent of pecan pie. This recipe will hopefully pass the test so I can take it to my friends house for thanksgiving! Thank you so much for altering your recipes when you change the diet to make it even healthier!! I tell everybody about you and wish you would make a PDF that we could download that had business card sized info on your website…books…services so that I could give them to my friends. Ever thought of doing that? You know we all love to tell others how our lives have changed eating keto!!

    • Maria Emmerich says:

      Thank you! I will have to make something like that up. 🙂

      • Donna says:

        That’s great! I just met a new neighbor yesterday. She is 22 years old and is having trouble conceiving due to ovarian cysts. She also has severe rosacea. I plan on talking to her about keto and your blog!

  • Tabitha says:

    Is the coconut milk from a can or the carton? I am so excited to try this!

    Thanks so much

  • Judie says:

    I don’t like the cooling effect of swerve. What can I use in place of swerve? Thanks

  • Penny says:

    Oh that exqusite moment when you saw that beautiful baby’s face for the first time (and every time thereafter!) I imagine it was excruciating to wait even a minute longer, as I’m sure the whole process was challenging. A love story.

  • Susan says:

    Thank you for all of the recent fall recipes! I purchased your two most recent books and they are fantastic. One product that I cannot find in your books, or on your website, is UCAN SuperStarch. I have researched it extensively, but would love get your opinion. I just ran a marathon using it, but curious how it might impact my health in the long term. It was my personal best and for the first time I didn’t do the dreaded carb load or use gel packs during the race!! I have raced half marathons without carb loading or in race fuel. The duration of a marathon, as you know, is another beast to recon with.

    • Maria Emmerich says:

      I haven’t found a need for it. I run marathons without it and do great. When you are keto adapted, fat is your fuel. So fueling off of fat is what is important (body fat or dietary). So I would fuel off of this (MCT oils are a great fuel when keto adapted).
      http://mariamindbodyhealth.com/17049/

  • angela says:

    Will using swerve in this recipe have a cooling effect? I notice some recipes it does and others it doesn’t and was just wondering about this one. It seems like when I make cookies or crisp things, I notice it more but in cakes and things like that I don’t notice it.

    • Maria Emmerich says:

      A little, yes. You can offset some of the sweetener for stevia glycerite to lessen the effect. 🙂

  • angela says:

    With 3 eggs, does it taste eggy at all??

  • angela says:

    Sorry, one more question. How does this version compare in taste to your older version? I haven’t tried either yet and wanted to make one for thanksgiving to feed people who don’t low carb and I need one that they won’t believe is sugar free/low carb. I want to fool them!! 😉

  • Donna says:

    Does the filling “firm up” or would xanathan gum be a good addition? So excited to try this!

    • Maria Emmerich says:

      It firms up pretty well. You can add a touch of xanthan gum if you like but I personally don’t think it needs it. 🙂

  • Nathalie says:

    He is so cuutttte!!!!!
    I Will definitly try this recipe.
    Thanks!

  • Sarah G says:

    Congrats on the anniversary of seeing your son for the first time! It’s almost like a birthday. I bet that was such an incredible day!

  • Would lard be an okay sub for the butter?

  • Nichole Kenton says:

    Just finished making this pie and love the flavor, however, I do wish it was more “gelled” so I’ll probably add a bit of Xanthan Gum next time! Thank you

  • Janet t says:

    maria, that is so awesome about your son. I am very happy for your family! Enjoy every moment! thanks for the recipe Maria. you are awesome. I have lost 50 pounds and my friend has lost 15 but she was not that heavy and she has to eat more so she doesn’t keep losing! thanks for helping us with our healthy lifestyles. you have really helped me turn my life around. I have never felt better. Thanks Maria. Even in uncontrolled stress I can go all day without being hungry and have so much energy. its incredible. Happy Holidays

  • Jan says:

    I assume you could use the just like sugar table top. I notice it doesn’t have the cooling taste that I get with swerve.

  • Belenda says:

    Maria, when this pie filling cools, does the swerve get that gritty texture? I Love the recipes before putting in fridge, but once the grit takes over, I just throw it in the trash. I wish I could find a sugar sub that doesn’t do that…

  • Nathalie says:

    I tried it yesterday, really ,really good!
    Hard to take just one piece…..

  • katie says:

    Refrigerate finished pie?

  • hungrybear says:

    Stevia Glycerite? What? Where? Thanks!!

  • angela says:

    Can this pie be made and fully baked then frozen? Want to try to make as much as possible before thanksgiving and put things in the freezer. Or, can the crust at least be baked and frozen? What do you recommend? I don’t want a soggy pie though!

    • Maria Emmerich says:

      I think that would work ok. But as with any pie, the least chance of it being soggy would be to keep the crust and filling separate and combine and bake that day. 😉

  • Laura says:

    Can this pie crust be used for dairy-free cheesecake? 🙂

    And I want to ask if this amount of guar gum for one person is okay: I like to make a dairy-free quick “yogurt” using coconut milk+water, magnesium citrate powder to be sour and 3g guar gum to thicken it by mixing (per portion).
    3g too much for an every day use?

  • Melissa says:

    You ROCK!! I was just lamenting how I hadn’t yet found a good substitute for real pecan pie! DEFINITELY making that next week!

  • Terri B says:

    Maria, do you still recommend Just Like Sugar? Would that be an okay substitute for Swerve? I think I read somewhere that you shouldn’t bake with it, but the label says “great for baking”. Thanks!!

    • Maria Emmerich says:

      Well, personally I don’t. The carbs add up too fast for me. They are all fiber but can still kick you out of ketosis. I stick to Swerve and stevia. 🙂

  • Donna says:

    Is this total carbs or net carbs? (no fiber mentioned) For holidays, is it better to not eat carbs the rest of the day and eat them all at one meal, or have our “dinner” at lunchtime and have dessert a few hours later with a little protein?

  • Brenda says:

    I noticed the few comments about using xanthan gum to make it more gel-like/thicker. What point in the recipe would I add the xanthan gum?
    Also, about increasing stevia glycerite and lessening Swerve or erythritol (I presume you still use erythritol or Xylitol), how much solid sweeteners do you lessen and how much stevia glycerite do you add instead?
    Thank you so much for all the delicious recipes you share so that we can eat healthier and have options to do this! Looking forward to making this pie. 🙂
    May God bless you with a wonderful Thanksgiving and year!

  • Susie says:

    Hi! I’m making the syrup now. Is it supposed to thicken? Mine is nearly cool and still very thin. Thanks!

  • norine says:

    Hi Maria. Just read this on your website and I am curious as to why “PHYTATES: A diet high in phytic acid, which is found in the bran of whole grains, interferes with calcium absorption. This acid binds to a variety of minerals including calcium, to form insoluble salts, called phytates, which are wasted from the body. Since grains are a relatively new food, from an evolutionary perspective, it appears that we have not yet developed digestive tracts which can break down these phytates. So eating a big bowl of cereal with skim milk isn’t going to help our bones at all.”
    Does your program use nut flours in moderate amounts as to limit the exposure to phytic acids?
    Thank you.

  • Amanda Reed says:

    Pie is in the oven.. my syrup never thickened (wondering if it’s a difference in our almond milk?) and now the pie has been in for 55 minutes without thickening at all. Getting a little concerned. What kind of almond milk are you using? I’m wondering if I should use heavy cream next time.

    • Maria Emmerich says:

      I’m using Silk unsweetened almond milk. Maybe let fully cool in fridge and see if it sets up. 🙂

  • Mellisa says:

    OMGosh……I have not tasted the finished product yet, but I HAD to do a taste test of the crust and the syrup and it is so good. I can’t wait to taste it. Thank you for this wonderful recipe and for all you do. Happy Thanksgiving, Maria!!!!

  • Bridget says:

    we used a little xanthian gum – definitely thickened up – we used about 1 1/2 teaspoons or maybe 2. Hopefully it won’t ruin it?

  • Debbie says:

    Saw thi recipe and another for pecan bars so I combined the 2 using mostly your recipe but adding dark chocolate and toasted coconut to make a pecan monkey bar it was amazing. I love swerve and don’t notice a cooling effect even though I am very sensitive to tastes. 1 thing I do is because I bought a very lg bag of reg swerve, I powder it in my kitchen aid and store it in an air tight container. No grainy trxture at all. I wish I could post a photo of my creation but it dosent look as if I can here. Thank you!

  • Loved your bread! It tastes just like bread as I remember it! Question: my bread turned out a grayish lavender color – what might I have done wrong?

    • Maria Emmerich says:

      The brand of psyllium (and what minerals are in it) does this. I use Jay Robb psyllium and it doesn’t turn color. 🙂

  • taylor says:

    Is it possible to use ghee or coconut oil as a sub for the organic butter?

  • Nouldy says:

    Hi Maria, do you think I can use coconut milk instead of almond milk? Thanks!

  • Colleen says:

    Can ghee be used instead of butter? Also, does the syrup need to be refrigerated for 2 weeks or are you saying it will keep for 2 weeks??

  • Christine A says:

    My filling is separating in the jar after pouring it in. Is it supposed to? Carmelly color at the bottom and definitely butter rising to the top!

  • Jacqueline Hegarty says:

    Something is missing in #1 of the Instructions. It says, “… (I chilled the dough once I .” What is supposed to be between “I” and the period?!?

  • Vontea Lavatai says:

    Sorry I’m confused.. I have to refrigerate it for 2 weeks before I make the pie?

  • Denise says:

    If it’s still jiggly in the center while baking, should I add time, increase temperature, or just take it out & let it firm up?

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