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This pie is what I imagine Christmas must taste like — or would that be this Keto Panettone? I can't make up my mind, both are so good!
I used rum in this low-carb pecan pie filling although swap it with bourbon for a Southern kick, or whiskey. Don't worry, this pie is kid-friendly too. The alcohol will evaporate as the pie bakes so all that's left is the deliciously flakey low-carb crust, filled with rich and intense rum and vanilla flavoured pecan filling.
I used a combination of two low-carb sweeteners — brown sugar substitute such as Swerve or Sukrin Gold for flavour, combined with white low-carb sweetener. If you have the option, use Allulose as that will make the pecan filling more chewy and gooey, just like these Brown Butter Bourbon Pecan Bars.
With less than 3 grams of net carbs per slice, this pie is the perfect keto holiday dessert. And in case you are dairy-free, you could replace the butter with ghee (usually well tolerated) or coconut oil. Enjoy!
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Hands-on Overall
Serving size 1 slice
Nutritional values (per 1 slice)
Net carbs2.9 grams
Protein8.1 grams
Fat33.3 grams
Calories354 kcal
Calories from carbs 3%, protein 9%, fat 88%
Total carbs7.2 gramsFiber4.3 gramsSugars2.1 gramsSaturated fat6.9 gramsSodium138 mg(6% RDA)Magnesium81 mg(20% RDA)Potassium239 mg(12% EMR)
Ingredients (makes 12 servings)
Pie Crust:
Rum pecan pie filling:
- 3 large eggs
- 1/3 cup butter, melted (76 g/ 2.7 oz)
- 1/3 cup granulated Erythritol, Swerve or Allulose (67 g/ 2.4 oz)
- 1/3 cup brown sugar substitute such as Sukrin Gold or more Erythritol (54 g/ 1.9 oz)
- 1/4 cup dark rum (60 ml/ 2 fl oz)
- 2 tsp sugar-free vanilla extract
- 1/2 tsp sea salt
- 2 1/2 cups pecans, roughly chopped (250 g/ 8.8 oz)
Instructions
- Start by making the pie crust. In a bowl, mix the almond flour, flax meal and a pinch of salt. Add 2 tablespoons of softened butter (or ghee or coconut oil) and one egg. Use a spoon or your hand to mix until thick dough is formed.
- Place the dough between two pieces of cling film and roll using a rolling pin. Transfer the dough (without the cling film) into a 24 cm (9 inch) pie pan (ideally non stick with a removable bottom) lined with a round 24 cm (9 inch) piece of parchment paper.
- Using your hand or a small roller, press the dough down the bottom and up the sides to create an edge. You'll need about 4 cm (1 1/2 inch) edge to hold the filling.
- Place in the freezer while you prepare the filling, but keep it there for at least 30 minutes.
- Make the filling. Melt the remaining butter (or coconut oil) on the stove or in a microwave.
- In a bowl, use a hand whisk or a mixer to beat the remaining eggs with the melted butter, both sweeteners, rum, vanilla and salt. Roughly chop the pecans and add them to the egg mixture.
- Stir to combine and set aside. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional).
- When the oven is ready, remove the pie crust from the freezer and pour in the rum pecan pie mixture. Place in the oven and bake for 40 to 45 minutes.
- Remove from the oven and let it cool down to room temperature before slicing.
- Slice and serve.
- Store in the fridge for up to a week or freeze for up to a month.
Ingredients
Instructions
- Start by making the pie crust. In a bowl, mix the almond flour, flax meal and a pinch of salt. Add 2 tablespoons of softened butter (or ghee or coconut oil) and one egg. Use a spoon or your hand to mix until thick dough is formed.
- Place the dough between two pieces of cling film and roll using a rolling pin. Transfer the dough (without the cling film) into a 24 cm (9 inch) pie pan (ideally non stick with a removable bottom) lined with a round 24 cm (9 inch) piece of parchment paper.
- Using your hand or a small roller, press the dough down the bottom and up the sides to create an edge. You'll need about 4 cm (1 1/2 inch) edge to hold the filling.
- Place in the freezer while you prepare the filling, but keep it there for at least 30 minutes.
- Make the filling. Melt the remaining butter (or coconut oil) on the stove or in a microwave.
- In a bowl, use a hand whisk or a mixer to beat the remaining eggs with the melted butter, both sweeteners, rum, vanilla and salt. Roughly chop the pecans and add them to the egg mixture.
- Stir to combine and set aside. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional).
- When the oven is ready, remove the pie crust from the freezer and pour in the rum pecan pie mixture. Place in the oven and bake for 40 to 45 minutes.
- Remove from the oven and let it cool down to room temperature before slicing.
- Slice and serve.
- Store in the fridge for up to a week or freeze for up to a month.
Nutrition (per serving, 1 slice)
Calories354kcal
Net Carbs2.9g
Carbohydrates7.2g
Protein8.1g
Fat33.3g
Saturated Fat6.9g
Fiber4.3g
Sugar2.1g
Sodium138mg
Magnesium81mg
Potassium239mg
Detailed nutritional breakdown (per 1 slice)
| Total per 1 slice |
| 2.9 g | 8.1 g | 33.3 g | 354 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.5 g | 3.6 g | 8.8 g | 98 kcal |
| Flax meal (flaxmeal), ground flaxseed |
| 0 g | 0.4 g | 1 g | 12 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 1.9 g | 17 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 2.1 g | 1.6 g | 24 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 5.1 g | 45 kcal |
| Sukrin Gold, brown sugar substitute |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Rum, distilled alcoholic beverage (~40% vol) |
| 0 g | 0 g | 0 g | 11 kcal |
| Vanilla Extract, homemade (KetoDiet blog) |
| 0 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pecans, nuts |
| 0.9 g | 1.9 g | 15 g | 144 kcal |
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