Your low carb holiday dessert prayers have been answered! This sugar-free, grain-free maple pecan pie simply takes the cake. Or the pie.
Words cannot express how much I love pecan pie. Since I was a little girl, it was one of my favourite desserts and I would order it any chance I got. We didn’t have it at home very often but if I was out to dinner, my eyes would always scan that dessert menu, searching out the beloved treat, almost before I ordered my main course. If it was on the menu, I would happily tailor the rest of my meal so that I’d have room for some. I loved the richness, the gooey-ness and the buttery-ness. There was good pecan pie and there was bad pecan pie, but I really loved all of it. As a kid, sweet was sweet and even bad pecan pie was better than no pecan pie, in my young brain.
My view on that score has certainly changed over the years. My palate became a little more sophisticated and I became a little more discerning. Pecan pie has to be gooey, buttery and rich, but if it is overly sweet and full of so much corn syrup that you can barely taste the pecans, it really doesn’t taste that good. It is just sweet for the sake of being sweet, and unfortunately there are a lot of pecan pies that fit that description. And now that I follow a low carb diet, I am even more sensitive to things that are cloyingly sweet. I still love sweets, but I actually like to taste the food behind the sweetness, not just the sweetness itself.
With such a pecan pie aficionado, you know you are in good hands when I develop a low carb pecan pie recipe. I wanted my pie to have that rich, caramel-y pecan intensity without being so sweet you needed to jump up and brush your teeth after the first bite. And I wanted it to be gooey, so that the filling oozed a bit as you cut it with your fork. I am happy to say that I think I achieved both of these requirements. I flavoured this pie with some maple extract for a real fall treat, but you can swap in vanilla for a regular pecan pie.
For ease’s sake, and because I packed away my food processor a few weeks ago, I created a press-in almond flour crust for this recipe. It was quite good, but I think if I had the choice, I’d prefer my low carb roll out pastry crust. It can be tricky to work with, but it’s flakier and more buttery than a crust made with eggs and pressed into a pan. You can certainly do that if you have the time or inclination.
Grease a 9-inch glass or ceramic pie pan well.
In a large bowl, combine almond flour, arrowroot starch, sweetener, coconut flour and salt. Stir in egg and melted butter until dough begins to cling together.
Press into bottom and up sides of prepared pie dish, crimping the edges. Prick the bottom a few times with a fork, then freeze one hour.
Preheat oven to 325F.
In a large bowl, whisk together the caramel sauce, maple extract, powdered sweetener, vegetable glycerin, egg and melted butter.
Remove pie crust from freezer and spread with pecan halves. Pour filling over and place on a baking sheet.
Tent the whole pie with foil (to keep crust edges from burning) and bake about 40 to 45 minutes, until center is just a tiny bit jiggly. Bake a little less if you want a really gooey pie.
Let cool at least 30 minutes.
Serves 10. Each serving has 13.23 g of carb and 5.36 g of fiber. Total NET CARBS = 7.87 g.
Food energy: 430kcal
Saturated fatty acids: 8.21g
Total fat: 38.84g
Calories from fat: 349
Total dietary fiber: 5.36g