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Low carb pecan pie

Low carb pecan pie

Low carb pecan pie

Preparation time: 15 min.
Baking time: 50 min.
12 portions

A quick and easy recipe for a low carb pecan pie. A pecan pie is made with a delicious flaky crust. In addition, it is filled with a mixture of eggs, butter, Kristal Sweet Cinnamon, and Steviala Heavenly Dark. The filling remains soft and gooey, creating a pie with different textures—the crust, filling, and crunchy pecans. It's important to cover the pie dish with aluminum foil while baking to prevent the edges from burning. Your kitchen will smell delightful, and the pie pairs perfectly with a warm cup of tea or coffee. Are you curious already? Read below to learn how to make it yourself.


Low carb pecan pie crust

  • 200 grams Steviala almond flour
  • 50 grams butter
  • 25 grams Kristal Sweet Cinnamon
  • 25 grams Steviala Heavenly Dark
  • 2 tbsp water
  • pinch of salt

Sugarfree pecan pie filling

  • 30 grams Kristal Sweet Cinnamon
  • 50 grams Steviala Heavenly Dark
  • 50 grams melted butter
  • 3 eggs
  • 1/2 tsp vanilla extract
  • 100 grams pecans

Baking supplies

  • 25 cm quiche dish
  • mixer
  • mixing bowl
  • aluminum foil
  • parchment paper
  • saucepan


Making low carb pecan pie

Firstly, preheat the oven to 180 degrees Celsius (hot-air). Then, add the ingredients for the crust to a mixing bowl. Next, you knead the mixture with a mixer or your hands until you have a smooth batter. Next, grease the quiche dish with a little butter if you don't have non-stick bakeware. Then press the dough into the dish and spread it evenly. Make sure to press the edges firmly. Then, prick a few holes in the crust with a fork. Now, let's move on to making the filling for the low carb pecan pie.

Making the sugarfree pecan pie filling

Meanwhile, mix the eggs for 2 minutes until creamy. Then, add the remaining ingredients and mix briefly. You then place the pecans on the bottom of your pie crust. Pour the filling over the pecans. Cover the quiche dish with aluminum foil. Then, place the low carb pecan pie in the oven for about 30 minutes. Remove the aluminum foil and bake the pecan pie for an additional 20 minutes. In addition, if the edges become too brown, cover them again. The filling will still be slightly jiggly after baking. After the 20 minutes, remove the pecan pie from the oven and let it cool completely outside the oven before slicing it.

Nutritional values per portion

  • Calorieën: 248
  • Carbohydrates: 2.8
  • Fats: 75,1
  • Proteins: 283,4

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