Low Carb Pecan Pie made with Homemade Keto "Corn Syrup"

I always thought pecan pies had a lot of pecans in them which can get to be high in carbs when you slice something like a pie into 8 pieces. But there is just a layer of pecans on top of a sweet custard filling, so I got to figuring out how we can swap the ingredients to make a traditional pecan pie into a low carb version.

First I made a keto "corn syrup" using allulose, there are no other low glycemic sweeteners that don't crystalize when cooked and thickens like allulose does. I've had my allulose "corn syrup" on my counter for months so you can definitley make this ahead of time but I've found that adding things to the syrup could make it crystalize. You just have to make sure you store it in something clean. Only cook to 250 degrees Fahrenheit then let cool to around 90 degree before whisking into the filling mixture

Everything else I kept the same as a traditional pecan pie. I use a brown erythritol based sweetener. If you use more allulose, I'm afraid the custard wouldn't set. I have made a pecan pie bar with a keto maple syrup made from a vegetable glycerin and granular allulose and that worked- https://youtu.be/uucR6HPadvc

Then the rest is just 2 eggs, melted butter and vanilla extract and pecans of course.

For the crust I used my favorite coconut flour crust recipe. The flours in this recipe are my go to for keto baking. Unflavored whey protein isolate and coconut flour. Normally I use more whey protein than coconut but that is to make a fluffy baked good. The little bit of whey protein gives a tender pie crust, the coconut flour gives crispiness and the oat fiber gives a gluten taste to the recipe. You can sub egg white protein for the whey but it is a lot tougher of a dough. And found bamboo fiber can be subbed equally for the oat fiber and still yields a nice result.

For elasticity I added beef gelatin, I found it gives more stretch to the dough than just using xanthan gum by itself. I prefer to use a grass fed beef gelatin, anything will work in this recipe but not all gelatins gel the same. I found that out the hard way when my pudding wasn't gelling for people. The reason the gelatin type doesn't matter in this recipe is because you only add as much ice water as needed to get the dough to come together.

The frozen butter is crucial in this recipe to create the flakiness. You want to keep the dough chilled throughout the process so that the butter pieces stay in pieces throughout the dough. I put the butter in the freezer, a whole stick, 8 Tablespoons/112 g, before I need it. It makes it grate easier and melt less. You can also cube it and freeze it and cut in with a pastry blender or in a food processor until it's in pea size pieces. When you grate it, you don't have to work it very much to get it into pea size pieces.

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Keto "Corn Syrup" Big Batch, you only need 1 cup this makes 2 Cups

640g/4 Cups Allulose

Water to moisten

Instructions"

1. Place allulose in a heavy bottom sauce pot and splash some water around the edge

2. Place on medium heat and stir once it begins to melt

3. Once it is all melted, keep a close eye, it doesn't take long to get to 250 degrees

4. It may not even be simmering, once it is at 250 degrees, pour into a measuring cup to 1 cup and set aside to cool

Keto Pie Crust Recipe

29 g Unflavored Isopure whey protein isolate (one packed scoop)

30 g Coconut Flour (1/4 Cup) (can sub bamboo fiber or oat fiber)

30 g Oat Fiber (Naturtonix is what I use) (1/4 Cup + 2 Tbs.)(can sub bamboo fiber)

1/2 tsp. Xanthan Gum

1 tsp. Gelatin

3 oz. Grated Butter (Frozen) (6 Tbs.)

6-8 Tbs. Ice Water

Pinch of salt (omit if using salted butter)

Instructions:

1. Grate the refrigerator cold butter with the big holes on a box grater and place into the freezer

2. Weight/measure all your dry ingredients and whisk to incorporate

3. Place a few ice cubes into a bowl and fill with a cup of cold water and grab a Tablespoon measuring spoon and a fork to mix the dough

4. Once the butter is frozen, scrape the butter into the dry ingredients with the fork and mix to coat the butter in the dry ingredients, work in the butter until pea size pieces form

5. Start by adding 4 Tablespoons of ice water into the bowl and mix with the fork, add ice water in small increments until there is only a little dry ingredients left at the bottom of the bowl and a dough has started to form

6. Now with your hands work all the ingredients together into a ball and place onto a piece of cling film, handling as little as possible to not warm or melt the butter chunks

7. Wrap in the plastic and form roughly into a puck then place in the freezer for 15 minutes or refrigerator for 30 minutes

8. Roll out the pie dough between two pieces of parchment paper until it is a little bigger than a 9 inch pie pan

9. Spray the pie pan with non-stick spray, lay the pie pan on top of the pie dough and flip over into the pie pan, gently slide the pie dough into the pan and roll down the edges to form a thicker crust around the top, make a decorative crimp if desired, place in the fridge until the filling is ready

10. Preheat oven to 350 degree while you make the filling

Pecan Pie Recipe

1-9 inch chilled pie crust

1 Cup keto "corn syrup" at about 90 degrees (can heat at 50% power in the microwave if made ahead)

250g/1+1/2 Cup Pecan Halves-Chopped, can keep some whole to make decorative

96g/1/2 Cup Golden or Brown Erythritol Sweetener

3 Eggs

56g/1/4 Cup Melted Salted Butter

1+1/2 tsp. Vanilla

1/2 tsp. Stevia- optional

Instructions:

1. Preheat oven to 350 degrees and make an aluminum pie shield if you don't have a commercial one and fit it around the crust of the pie then place back in fridge

2. Once the "corn syrup" is at around 90 degrees, measure/weigh the sweetener into a mixing bowl and add the eggs, mix with a stand mixer or hand mixer on medium high speed until there is much less sweetener crystals visible

3. While that is going weigh and prepare the pecans how you prefer, I like to just give them a roll with a rolling pin in a ziplock bag

4. Once the crystals are pretty much dissolved, pull out the pie crust and add chopped pecans to the crust and decorate with the halves if desired, place on a sheet tray

5. Add melted butter, vanilla extract and stevia, if using, to the sweetener and egg mixture then add the "corn syrup" off the mixer and whisk by hand until incorporated

6. Pour over all the pecans then place pie into the oven for 20 minutes, have a piece of aluminum foil ready to tent entire pie after the 20 minutes

7. After 20 minutes pull out pie and tent and rotate back into the oven for another 20 minutes, ovens vary widely but this was perfect for my gas oven, I've found electric oven usually take longer

8. The pie is done when there is a slight jiggle in the center but looks set and not liquid anymore

9. Let cool completely at room temp., can slice after cooled but slices better once chilled for awhile, best served at room temperature

Macros for 1/8th of pie- Pecans are very calorie dense and fatty so you can slice it into 10 which would make it 340 calories and 2g net carbs

420 Calories

40g Fat

23g Total Carbs

8g Fiber

12g Sugar Alcohol

3g Net Carbs

10g Protein

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