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Keto Pecan Pie (Sugar-Free Syrup) - A Cozy, Low-Carb Classic

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: Almond flour (super-fine)
  • Unsalted butter
  • Granular erythritol or allulose (or a blend)
  • Egg
  • Vanilla extract
  • Pinch of salt
  • For the filling: Pecan halves
  • Unsalted butter
  • Brown-style keto sweetener (like erythritol/monk fruit “brown” blend)
  • Allulose or erythritol (granular), as needed for balance
  • Sugar-free syrup (see below or store-bought keto syrup)
  • Eggs
  • Vanilla extract
  • Heavy cream
  • Pinch of salt
  • Ground cinnamon (optional)
  • For the sugar-free syrup (homemade): Allulose (preferred for smoothness and no crystallization)
  • Water
  • Butter
  • Vanilla extract
  • Pinch of salt

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Grease a 9-inch pie dish.
  2. Make the crust: In a bowl, mix 2 cups almond flour, 3 tablespoons granular sweetener, a pinch of salt, 5 tablespoons melted butter, 1 egg, and 1 teaspoon vanilla. Stir until it forms a soft dough.
  3. Press and par-bake: Press the dough evenly into the pie dish, going up the sides. Dock with a fork. Bake for 10–12 minutes until lightly set and just turning golden at the edges. Let it cool slightly.
  4. Toast the pecans: Spread 1 1/2 to 2 cups pecan halves on a baking sheet and toast in the oven for 5–7 minutes, until fragrant. Cool briefly.
  5. Make the sugar-free syrup: In a small saucepan, combine 3/4 cup allulose and 1/2 cup water. Simmer over medium heat for 5–7 minutes until slightly thickened and clear. Remove from heat and whisk in 2 tablespoons butter, 1 teaspoon vanilla, and a pinch of salt. Let it cool to warm, not hot.
  6. Build the filling: In a mixing bowl, whisk 3 large eggs. Add 1/3 cup brown-style keto sweetener, 1/4–1/3 cup additional allulose (to taste), 1/4 cup heavy cream, 1 teaspoon vanilla, a pinch of salt, and a pinch of cinnamon if using. Whisk in the warm sugar-free syrup. The mixture should be smooth and glossy.
  7. Assemble: Scatter toasted pecans evenly in the crust. Pour the filling over the top, making sure pecans are mostly submerged but still visible.
  8. Bake: Bake at 350°F (175°C) for 35–45 minutes, until the edges are set and the center has a slight jiggle. If the crust browns too fast, tent with foil. Avoid overbaking.
  9. Cool and set: Let the pie cool at room temperature for 1–2 hours, then chill for at least 2 hours for clean slices. Serve at room temp or slightly warmed.
  10. Optional finish: Top with lightly sweetened keto whipped cream and a sprinkle of chopped pecans.