Low Carb Pecan Pie Recipe
Low carb pecan pie: bake this incredible, guilt-free dessert using gelatin. Enjoy a rich, gooey filling with crunchy pecans, perfect for any occasion.
Ingredients
- 1 prepared Keto Pie Crust
- 3/4 cup unsalted butter
- 1/2 cup Low Carb Sugar Substitute (erythritol)
- 1 3/4 cup heavy whipping cream
- 1/2 tsp pink salt
- 15 drops liquid stevia
- 1 1/2 tsp unflavored beef gelatin powder
- 1 large egg, room temperature
- 1 1/2 cups raw pecans, roughly chopped
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Bake the prepared pie crust for 8-10 minutes and allow to cool completely.
- Melt butter and low carb sugar substitute in a large saucepan over medium-low heat. Cook for 6-8 minutes, stirring frequently, until the mixture turns golden brown.
- Slowly add 1 ½ cups heavy whipping cream and bring to a simmer for 15-20 minutes, stirring occasionally, until the mixture has thickened and resembles the color of caramel.
- Remove the pan from heat and stir in vanilla extract and liquid stevia. Set aside to cool slightly. Meanwhile, in a separate small bowl, bloom the beef gelatin powder in the remaining 1/4 cup cold heavy whipping cream for 5 minutes.
- In a clean bowl, gently whisk the large egg. Slowly drizzle ¼ cup of the cooled caramel sauce into the egg, constantly whisking to temper the egg. Gradually whisk in the remaining caramel sauce, then whisk in the bloomed gelatin mixture until fully combined.
- Layer the bottom of the cooled pie crust with the chopped raw pecans. Pour the prepared filling mixture over top of the pecans and crust, ensuring all pecans are covered evenly.
- Cover the crust edges with aluminum foil or a pie guard to prevent burning. Bake for 45-55 minutes until the filling is set and lightly golden.
- Allow the pie to cool for at least 20 minutes at room temperature prior to serving. For best results, store on the counter for up to three days or in the refrigerator for up to ten days.
Notes
- To prevent your pecan pie crust from burning, always use a pie shield or aluminum foil around the edges, especially during the last 20-30 minutes of baking.
- For a perfectly set filling, the internal temperature of the pie should reach 175°F (79°C). Insert a thermometer into the center, making sure it doesn't touch the bottom crust.
- If the filling appears too wobbly after baking, let it cool completely; it will firm up as it chills. I've found that sometimes a pie might seem undercooked, but patience during cooling is key for that perfect texture.
- Store leftover low carb pecan pie covered at room temperature for up to 3 days, or in the refrigerator for up to 10 days. Freezing individual slices for up to 3 months is also a great option; thaw in the fridge overnight. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For a perfectly set filling, the internal temperature of the pie should reach 175°F (79°C). Insert a thermometer into the center, making sure it doesn't touch the bottom crust.
- If the filling appears too wobbly after baking, let it cool completely; it will firm up as it chills. I've found that sometimes a pie might seem undercooked, but patience during cooling is key for that perfect texture.
- Store leftover low carb pecan pie covered at room temperature for up to 3 days, or in the refrigerator for up to 10 days. Freezing individual slices for up to 3 months is also a great option; thaw in the fridge overnight. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.