For this keto pecan pie we experiment with how to sub the (in)famous corn syrup to yield that legit gooey texture (all wrapped up in my almond flour pie crust!).
(Gooey!) Keto Pecan Pie 🦃
with an almond flour flaky pie crust!
And in case you’re wondering how this all-butter pie crust differs from my staple: it browns better, it’s a little easier to handle and, as its name implies, it’s all butter.
Otherwise expect this Thanksgiving staple to vary little from tradition: lightly spiced and with a totally gooey center, we let the pecans shine. 🙂
i.e. how to sub the famous corn syrup in pecan pie and not lose the gooey texture!
In my experience using a mixture of allulose syrup and golden erythritol works best here (think Lakanto Golden). The allulose in general helps like a charm to sub the corn syrup without sacrificing the gooey texture (vip!).
p.s. you can use regular allulose too, just be sure to melt it in a little bit of water (as little as it takes to melt it!) before mixing it in.
The (Pie Crust!) Deets
When rolling out the pie crust, you may want to use parchment or wax paper. Given the lack of gluten, the crust is more fragile and it will break easily if not handled with care. So I suggest rolling it out between two sheets of parchment paper. Easy peasy.
If it begins to become unmanageable as it comes to room temperature (you know, and the butter melts away), just pop it into the freezer for a few minutes before carrying on.
One last thing. Like with any pastry dough, make sure not to over-process the dough. The mixture ought to resemble coarse breadcrumbs rather than cookie dough.
And just pinch together any cracks. No biggie either, just takes a little practice.
And… the video story!
(Almond Flour!) Keto Pecan Pie
For the keto pie crust
- 1 batch suuuper flaky keto pie crust
For the pecan filling
- 250 g pecan halves
- 3 large eggs lightly beaten for egg wash
- 60 g unsalted butter melted and slightly cooled
- 1/2 cup liquid allulose
- 1/2 cup golden erythritol
- 2 teaspoons vanilla extract
- 1 teaspoon blackstrap molasses *totally* optional (but highly suggested for heightened taste)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
For the keto pie crust
- See recipe video for guidance on the pie crust, and whipping up a double batch for meal prepping is always a good idea. You can make it three days ahead, or even freeze it for a couple months (simply thaw it out in your fridge overnight and roll it out per usual!).
To assemble the keto pecan pie
- Roll out pie crust between two sheets of parchment paper into a circular shape, line your 9 inch pie dish with it and crimp the edges. Place in the freezer for 15 minutes (particularly important if you’re working in a warm place). You’ll want to work quickly and in a cool environment, and if the crust becomes unmanageable at any point simply pop it in the freezer for 5-10 minutes.
- Preheat oven to 350°F/180°C. Roughly chop up half the pecans and line the bottom of your pie dish with them, followed by the pecan halves on top.
- Lightly whisk (you don't want to make it too foamy!) your eggs, melted butter, liquid sweetener of choice (I like allulose), erythritol, vanilla extract, molasses (optional) and salt until combined. Pour over the pecan lined pie crust and line the edges of your pie with foil (almond flour browns way quicker than regular pie crust).
- Bake for 50-55 minutes until fully golden. Place on a rack and allow to cool completely to set.
- Serve it warm or at room temperature with vanilla ice cream (pretty please!).