Keto Omaha

This Keto Pecan Pie delivers all the rich, buttery goodness of the classic, but without the sugar and high-carb crust! Featuring a buttery almond flour crust and a gooey, caramel-like pecan filling, this low-carb, sugar-free version is perfect for holidays or anytime you crave a warm, comforting dessert!

Ingredients (Serves 10)

🧈 For the Almond Flour Crust:

• 1 ½ cups almond flour

• ¼ cup powdered erythritol

• ¼ teaspoon salt

• ⅓ cup unsalted butter (melted)

• ½ teaspoon vanilla extract

🍯 For the Pecan Pie Filling:

• 3 large eggs

• ⅔ cup sugar-free maple syrup (or keto-friendly brown sweetener)

• ¼ cup unsalted butter (melted)

• ½ cup powdered erythritol

• 1 teaspoon vanilla extract

• ½ teaspoon cinnamon

• ¼ teaspoon salt

• 1 ½ cups pecan halves

Instructions

1️⃣ Make the Almond Flour Crust:

• Preheat oven to 325°F (163°C).

• In a bowl, mix almond flour, sweetener, salt, melted butter, and vanilla extract until combined.

• Press into a 9-inch pie dish, spreading evenly.

• Bake for 10-12 minutes until lightly golden. Let cool.

2️⃣ Prepare the Pecan Pie Filling:

• In a large bowl, whisk eggs, sugar-free maple syrup, melted butter, erythritol, vanilla, cinnamon, and salt until well combined.

• Stir in pecans and mix evenly.

3️⃣ Assemble & Bake:

• Pour the pecan filling into the cooled almond flour crust.

• Bake for 30-35 minutes until the center is set but slightly jiggly.

• If the crust browns too quickly, cover edges with foil to prevent burning.

4️⃣ Cool & Serve:

• Let pie cool completely before slicing for the best texture.

• Serve warm with sugar-free whipped cream or keto vanilla ice cream!

Nutrition Info (Per Slice – 1/10th of Pie)

• Calories: ~320

• Fat: ~30g

• Protein: ~6g

• Net Carbs: ~4g