American · dessert
Sugar-Free Pecan Pie with Almond Flour Crust
Video by Wholesome Yum on YouTube · Open on YouTube
- Keto (3.9 g net carbs a serve)
- Vegetarian
- Gluten-free ingredients
Contains: Egg, Milk, Tree nuts. Check labels on stock, sauces and spice mixes.
A monk fruit–allulose blend caramelises like sugar, so this has about 4 g net carbs a slice. The pecans and almond crust give about 40% of a day's vitamin E. It is very rich (about 530 kcal a slice), so keep slices small.
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Ingredients 16
Method
Tap a time to watch that step in the video.
- Heat the oven to 180°C (350°F). Line the base of a 9-inch (23 cm) pie pan with parchment and grease the sides well with butter. 2:06
- Whisk the almond flour, granulated sweetener and 1/4 tsp salt. Mix the melted butter with 1/2 tsp vanilla, add it and the egg, and knead into a ball. Press into the pan, flute the edge, prick the base and bake about 10 minutes. 2:49
- Meanwhile, melt the 3/4 cup butter with the powdered sweetener in your largest skillet over low heat until it sizzles and turns golden. Carefully add the cream and 1 tsp salt and simmer 15–20 minutes, until thick and caramel-like. 4:42
- Off the heat, stir in the vanilla and maple extracts. Cool the caramel and the crust 15–20 minutes, until warm but not hot, then whisk in the beaten egg until smooth and glossy. 6:05
- Spread the chopped pecans in the crust, pour over the caramel and arrange the pecan halves on top. Cover the crust edge with foil or a pie shield. 6:49
- Bake 30–35 minutes, until dark on top, bubbling and almost set (it may still look a little wet). Cool completely, then chill at least 1 hour before cutting into 12. 8:04
Tip. Dairy-free: the cook swaps butter-flavoured coconut oil for the butter and full-fat canned coconut milk for the cream. If you use a sweetener other than an allulose blend, make sure it is powdered so the filling isn't gritty.
The method is a summary in our words — the video shows every step.
One portion (1 slice) gives you 1 of 12
Where the energy comes from one serve
- Net carbs 3%
- Protein 6%
- Fat 91%
Fits keto: 3.9 g net carbs a serve, with 91% of the energy from fat.
Vitamins & minerals % of a day, one serve · tap for more
Vitamin E High43%
6.5 mg a serve, mostly from blanched almond flour (82%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Vitamin A High30%
267 µg a serve, mostly from heavy cream (46%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Omega-3 High24%
0.4 g a serve, mostly from pecans (48%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Magnesium High21%
87 mg a serve, mostly from blanched almond flour (65%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Zinc Source17%
1.8 mg a serve, mostly from pecans (45%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Selenium Source10%
5.4 µg a serve. Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Show the other 9
Calcium8%
100 mg a serve, mostly from blanched almond flour (56%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Iron8%
1.5 mg a serve, mostly from blanched almond flour (53%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Vitamin B128%
0.2 µg a serve, mostly from heavy cream (31%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Potassium6%
290 mg a serve, mostly from blanched almond flour (53%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Vitamin B66%
0.1 mg a serve, mostly from pecans (40%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Folate5%
20 µg a serve, mostly from blanched almond flour (47%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin D3%
0.7 µg a serve, mostly from butter (33%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin K3%
3.1 µg a serve, mostly from butter (32%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Vitamin C0%
0.4 mg a serve, mostly from pecans (47%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Wholesome Yum; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.