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Low Carb Pecan Pie (Using Gelatin)

Traditional pecan pie made keto with a coconut flour crust and sweetened with sugar-free maple syrup.
Course Dessert
Cuisine American
Keyword low carb pecan pie
Prep Time 1 hour
Cook Time 1 hour
Servings 10 slices
Calories 505kcal

Equipment

  • 8-inch pie pan

Ingredients

Filling

Instructions

  • Preheat the oven to 350 degrees F. Bake pie crust for 8-10 minutes and allow to cool.
  • Melt butter and erythritol in a large saucepan over medium-low heat. Cook 6-8 minutes, stirring frequently, until golden brown.
  • Slowly add 1 ½ cups cream and bring to a simmer for 15-20 minutes, until thickened and the color of caramel.
  • Remove pan from heat and stir in vanilla extract and stevia. Set aside to cool. Meanwhile, bloom gelatin in remaining cold cream for 5 minutes.
  • Gently whisk egg in a clean bowl. Drizzle ¼ cup of caramel sauce in slowly, constantly whisking to temper the egg. Gradually whisk in remaining caramel sauce, then bloomed gelatin.
  • Layer the bottom of the cooled crust with chopped pecans. Pour the wet ingredients mixture over top of the pecans and crust covering all the pecans.
  • Cover the crust edges with foil or a pie guard so it doesn’t burn. Bake for 45-55 minutes until filling is set.
  • Allow to cool for 20 minutes prior to serving. Best stored on the counter up to three days or in the fridge up to ten.

Nutrition

Calories: 505kcal | Carbohydrates: 7g | Protein: 7g | Fat: 51g | Fiber: 3g