Low-Carb Pecan PieThis low-carb version of classic pecan pie is virtually indistinguishable from the traditional; a buttery, flaky crust filled with a gooey, fudgy, pecan filling. The trick to creating the signature texture is not adding too many pecans. Many pecan pie recipes call for more than 2 cups of pecans, which can cause a low-sugar pie to become dry. One cup of pecans is just the right amount to offer exceptional pecan flavor. Whipped cream and chopped pecans are the perfect garnish––no need for any additional desserts!
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
ServesMakes: 10 servings
Prep time: 25 minutes
Cooking time: 50 minutes
1 ½ cups (165 g) finely ground almond flour
3 tablespoons arrowroot powder
5 tablespoons (70 g) cold, unsalted butter, cubed
1 egg white mixed with 1 tablespoon water
¼ teaspoon salt
½ cup plus 2 tablespoons (150 ml) water
1 ¼ teaspoons (3.5 g) powdered gelatin
1 cup (190 g) Sola sweetener
1 ½ sticks (170 g) unsalted butter
2 teaspoons vanilla extract
¼ teaspoon maple extract
1 tablespoon molasses ( optional; this does add a small amount of sugar but also adds exceptional flavor)
½ teaspoon salt
2 teaspoons ground cinnamon
1/8 teaspoon ground ginger
Additional filling mixture
1 cup (110 g) chopped pecans
2 whole, free-range eggs
2 free-range egg yolks
Whipped cream and chopped pecans
- Preheat the oven to 325F. Grease a 9-inch, round pie pan with butter, and line with parchment paper.
- Make the crust: place the almond flour, arrowroot, and salt in the bowl of a food processor and process until combined. Add the cold, cubed butter, and pulse until the mixture resembles pea-size crumbs. Add the egg white-water mixture and continue to pulse until you have a smooth batter.
- Spoon the thick batter onto a sheet of parchment paper, and using a spoon, spread the mixture into a circle roughly the size of your pie dish. Place another sheet of parchment on top and place into the freezer for 10 minutes to firm up.
- Transfer the pastry circle from the freezer to the counter, and use a rolling pin to smooth out the dough. Remove the top layer of parchment and flip the dough into the pie dish. Carefully peel off the second layer of parchment and press the dough into the dish. Trim the edges so the crust is even with the top of your dish. The pastry dough will soften quickly after it is removed from the freezer, so work fast for best results. If the pastry has cracks, simply fill them in with excess dough.
- Make the filling: prepare the syrup by placing the water into a saucepan and sprinkling the gelatin on top. Let rest for 5 minutes for the gelatin to soften and bloom. Add the remaining syrup ingredients, place the pan over medium heat, and bring the mixture to a steady simmer. Stir constantly until the ingredients are combined. Cook the mixture for 2 to 3 minutes until syrupy and glossy.
- Remove the pan from the heat and pour the contents into a large mixing bowl. Cool the syrup for 20 minutes, then add the whole eggs, egg yolks, and chopped pecans. Whisk thoroughly and pour into the pie crust.
- Place the pie into the oven and bake for approximately 50 minutes. If the filling is no longer runny and has a slight wobble when the pan is shaken, it is ready. If the mixture is still runny in the center, continue baking, checking every 5 minutes until the pie is cooked.
- Remove the pie from the oven and allow to cool in the dish for 2 hours. After it is completely cooled, slide the entire pie out of the dish and decorate with whipped cream and chopped pecans.