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Keto/Low Carb Pecan Pie

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Keto/Low Carb Pecan Pie


  • 1 recipe almond flour pie crust*
  • 3/4 cup unsalted butter
  • 3/4 cup Besti Powdered Monk Fruit Allulose Blend** (use this for a gooey, smooth-textured pecan pie, other sweeteners will be more stiff and dry)
  • 1 1/2 cups heavy cream
  • 1/2 tsp sea salt
  • 1/2 tbsp vanilla extract
  • 3/4 tsp maple extract
  • 1 large egg (at room temperature)
  • 2 1/2 cups unsalted pecans (2 cups chopped coarsely + 1/2 cup halves for topping)


  1. Preheat the oven to 350º F (177º C).
  2. Make the almond flour pie crust according to the instructions below (or use a store-bought low carb pie crust).
  3. Meanwhile, make the filling. In a large sauté pan (not a saucepan!) over medium-low heat, heat the butter and Besti for about 5 minutes, stirring frequently, until dark golden brown.
  4. When golden, add the cream and sea salt. Bring to a gentle simmer. Simmer for 15 to 20 minutes, until bubbly, dark golden and thick. The caramel sauce should coat the back of a spoon.
  5. Remove the sauce from heat. Stir in the vanilla and maple extracts.
  6. Let pie crust and caramel sauce cool separately for 15 to 20 minutes, until warm but not hot.
  7. Once caramel sauce has cooled enough not to cook an egg being added to it (warm is fine), whisk in the egg.
  8. Place chopped pecans evenly into the crust. Pour the caramel/egg mixture over the pecans. Top with pecan halves.
  9. Cover the edges of the pie crust with foil, leaving the center open.
  10. Bake for about 30 to 35 minutes, until the top is dark brown and the filling is bubbly, thick, and almost set (it should no longer jiggle but will still look a little wet).
  11. Cool completely to set. For best results, chill for at least 1 hour before slicing.


  • 2 1/2 cup blanched almond flour
  • 1/4 cup Besti Powdered Monk Fruit Allulose Blend***
  • 1/4 tsp sea salt (or 1/2 tsp for savory crust)
  • 1/4 cup butter (measured solid, then melted; substitute ghee or coconut oil for dairy-free)
  • 1 large egg (or ~2 tbsp additional butter, ghee, or coconut oil)
  • 1/2 tsp vanilla extract (optional)


  1. Preheat the oven to 350º F (177º C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.
  2. In a large bowl, mix together the almond flour, Besti (if using), and sea salt.
  3. Stir in the melted butter and egg, until well combined. (If using vanilla, stir that into the melted butter before adding to the dry ingredients.) The "dough" will be dry and crumbly. Just keep mixing, pressing and stirring, until it's uniform and there is no almond flour powder left. (Alternatively, you can use a food processor to mix it all together.)
  4. Press the dough into the bottom of the prepared pan. You can flute the edges of desired; if it crumbles when doing this, just press it back together. Carefully poke holes in the surface using a fork to prevent bubbling.
  5. Bake for 6-12 minutes, until the edges are slightly golden - the time can vary depending on your pan, your oven, and the sweetener you use (or don't use).
  6. Add fillings only after pre-baking. If your fillings will require baking again, you'll want to parbake the crust for the shorter end of the time spectrum, around 6-8 minutes, and use a pie shield or foil to cover the edges when baking again with filling.

**You can use another brand of sweetener blend, but make sure it has Allulose in it.

***The amount of sweetener that is best will vary based on the filling. Use 3 tablespoons for a very lightly sweet crust (if your filling is super sweet), 1/4 cup for a sweeter crust, or up to 1/2 cup for a very sweet crust (if you like a sweeter crust or your filling is tart), OR omit sweetener for savory crust. For pecan pie for example, it is recommended to use 1/4 - 1/2 cup for a sweeter crust, but you may want to experiment with this.

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