This Classic Paleo Or Keto Pecan Pie has a tender, flakey crust with a perfectly sweetened, easy caramel custard filling that is soft and gooey but sets up nicely!
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I’ve been making this Paleo Pecan Pie for years now, and I’m so excited to finally have a Keto version to share with you!!!
I got this recipe from a family friend who is known for her cooking. She gave me this recipe when my husband and I got married over 16 years ago! On the recipe card it says, “This is my own recipe and it took 5 years to perfect.” I had to adjust it to make it Paleo & Keto friendly, but I think it’s pretty perfect.
about this keto pecan pie
This pecan pie has…
- A tender, flaky crust that compliments the flavor of the pie.
- Chopped pecans in a rich, caramel custard filling
- A soft, gooey filling the sets up and holds together nicely
- And, it has the perfect balance of sweetness
Are you ready to get started!?! Here are the easy steps:
pecan pie crust
Start by adding the almond flour, flaxseeds, coconut flour, psyllium husk powder, sweetener, and sea salt into the bowl of a food processor. Then, add some cold butter and process it until it resembles coarse sand like the picture above.
Add the egg and process until well combined. If your mixture is crumbly, add 1 Tbsp. of ice cold water but if your mixture is too wet add 1 Tbsp. of almond flour. The goal is for the crust to feel like play-dough and you want it to form a nice ball in the food processor like the above picture- that’s how you know it’s perfect!
Press the dough into a greased pie pan, apply any decorative effects, and place in the freezer while you make the filling.
If you prefer to roll out the crust, simply add an extra Tbsp of cold water, or enough to make it have the consistency of soft play-dough. It should, however, still form a ball in the food processor. Then, place in plastic baggie and put in the fridge for an hour, or until it’s firm enough to roll out. Then, place it on a piece of parchment paper then cover with plastic wrap. Roll out from center and remove the plastic wrap. Invert onto pie plate and very carefully remove the parchment paper. Patch up the cracks and apply any decorative effects. It tends to crack more than other pie crusts, so you’ll need to do some patching, but it can be done! 😊
pecan pie filling
Melt 4 Tbsp. butter (can use non-dairy) in a medium-sized saucepan. Add in sugar of choice, sugar free maple syrup or honey, and xanthan gum (if using) and stir until everything is completely dissolved. Set aside to slightly cool.
In a large mixing bowl, whisk together 3 eggs. Then, slowly whisk in the slighlty cooled butter/sugar mixture to temper the eggs and keep them from scrambling. Scrambled eggs are good but not what we are going for here, which is why we’re adding the butter/sugar mixture to the eggs and not the other way around 😊
Sprinkle the pecans into the pie shell…
…then pour the batter over the pecans.
We don’t want the crust to burn, so either cover it with a crust protector or you can make one yourself using foil. Simply tear off a piece of foil that is very long, longer than you would think! Fold it in half lengthwise twice. Now, wrap it around the pie and secure with a paper clip. Then fold the top over the crust.
Bake the pie at 350 degrees for 15 minutes, then reduce the temperature to 300 degrees and bake for another 25-35 minutes, or until the top is brown and the center is set and no longer jiggly.
I hope you enjoy this pie as much as we do!!! Let me know what you think in the comment section below 😊
Looking for more Paleo & Keto Recipes? Check these out!
Green Bean Casserole With Bacon
I also have this Paleo Pie Crust that can be rolled out and is just a touch easier to work with if you would rather use that one.
Paleo Or Keto Pecan Pie {Gluten & Dairy Free}
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Ingredients
Pie Crust:
- 1 1/2 Cup Blanched Almond Flour finely ground
- 1/4 Cup Ground Flaxseeds I prefer golden
- 2 Tbsp. Coconut Flour
- 1/4 tsp. Sea Salt
- 1 Tbsp. Psyllium Husk Powder
- 1 Tbsp. Lakanto Monkfruit Sweetener or preferred granulated sweetener
- 4 Tbsp. Butter cold, can use non-dairy
- 1 Large Egg
- Cold Water if needed
Filling:
- 4 Tbsp Butter can use non-dairy
- 3/4 Cup Lakanto Monkfruit Sweetener for PALEO use coconut palm sugar
- 1/4 C Lakanto Maple Flavored Syrup for PALEO use 1/2 Cup Honey
- 1/4 tsp. Xanthan Gum for PALEO use 3 Tbsp. Tapioca Flour
- 1/2 Cup Full Fat Canned Coconut Milk well shaken or stirred
- 1/2 tsp Sea Salt
- 2 tsp. Pure Vanilla
- 3 Large Eggs
- 1 1/2 Cup Chopped Pecans
Instructions
Pie Crust:
- Add the almond flour, ground flax seeds, coconut flour, sea salt, psyllium powder, and monkfruit sweetener or sweetener of choice to the bowl of a food procesor and process until combined. Add the butter to the flour and pulse until well combined and looks like sand.
- Add the egg. Pulse until combined and forms a ball. Your dough should have the consistency of Play-Dough. If it's crumbly you need to add 1 Tbsp. of ice cold water or if it's too soft or like batter, add 1 Tbsp. almond flour until you reach the desired consistency. It's perfect when it forms a ball in the food processor.
- Press dough into pie pan and apply any decorative effects. Place in the freezer while you make the filling. If you prefer to roll the crust out, simply add an extra Tbsp of cold water, or enough to make it have the consistency of soft play-dough but still form a ball in the food processor. Then, place in plastic baggie and put in the fridge for an hour, or until it's firm enough to roll out. Then, place it on a piece of parchment paper then cover with plastic wrap. Roll out from center and remove the plastic wrap. Invert onto pie plate and very carefully remove the parchment paper. Patch up the cracks and apply any decorative effects. It tends to crack more than other pie crusts, so you'll need to do some patching, but it can be done! 😊
Pecan Pie:
- Preheat oven to 350 degrees.
- Melt the butter over medium-low heat in a saucpan.
- Add the Lakanto Monkfruit sweetener or coconut palm sugar, Lakanto maple syrup or honey, and xanthan gum (if using, do not add tapioca at the is time). Heat over medium-high heat, stirring freuently, until everything is fully combined and dissolved. For the Keto version, this may mean bringing to a boil.
- Remove from heat. If using tapioca flour, combine the tapioca flour with the coconut milk in a small bowl. Add the coconut milk, salt, and vanilla. Stir until combined and set aside to slightly cool, 5 to 10 minutes.
- In a large bowl, whisk together the eggs.
- Slowly whisk the butter/sugar mixture into the eggs.
- Pull your crust out of the fridge and sprinkle the pecans into the pie shell.
- Pour the batter over the pecans. Cover the crust with a crust protector or make one out of foil. To make one out of foil: tear off a very long piece of foil, longer than you would think. Fold it in half lengthwise twice. Wrap it around the pie and secure it with a paper clip, then fold it over the crust.
- Bake for 15 minutes. Then, reduce the heat to 300 degrees and bake an additional 25 - 35 minutes or until center is no longer jiggly and the top is brown.
- Cool completely and store covered in the refrigerator. Pie firms up once cooled.
Notes
Nutritional information is approximate and may vary.
pin keto pecan pie for later:
[…] going to make these next week when my husbands family comes to visit, along with my pecan pie recipe and this fudge […]
OMGoodness would my Dad lose his mind over this! A true crowd pleaser for sure!
Thank you!! Yeah, my hubby absolutely loves it – I bet your dad would too!!
-Cassidy
This pecan pie looks wonderful.
Your site looks amazing! I’m so hungry now! miss you guys!