All Day I Dream About Food

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Pecan Pie Biscotti

Low carb biscotti meets pecan pie…a match made in heaven. This is the perfect keto grain-free treat with your morning coffee.

Low Carb Grain-Free Pecan Pie Biscotti

Inside this northern-born gal lives a southerner in disguise. Well, besides the fact that I don’t really like the heat and humidity. And I love the change of seasons and would miss them terribly if I lived in the South. Oh, and I have a Canadian accent and love hockey and skiing and all sorts of snowbound sports you can’t do in places like Georgia. So what makes me a latent southerner? I just can’t seem to get enough pecans! I love all sorts of southern foods, from real southern BBQ to red velvet to anything Cajun flavoured. And fried chicken…who doesn’t love fried chicken? But I honestly do not think there is anyone in the world who loves pecan pie as much as I do. No, no you don’t. You really do NOT love it as much as I do. It’s simply not possible.

Low Carb Pecan Pie Biscotti. LCHF Keto THM Banting recipe

When I was a kid, pecan pie was my go-to dessert. Well, one of them anyway, as it had to compete with two Canadian classics, butter tarts and Nanaimo bars. But really, if pecan pie was on the menu at a restaurant, I would eat only half my dinner and save room for a big piece. At Thanksgiving (Canadian Thanksgiving, mind you), pecan pie HAD to grace the dessert table. I was a willful child and my parents knew better than to cross me on that issue.

Dip this delicious low carb pecan pie biscotti in your coffee. A great Keto treat!

While I can no longer have the sugary, corn syrup laden original, I am sure doing my best to get low carb pecan pie into my diet. I already have three pecan pie-based recipes. Why not add one more? One that goes deliciously with your coffee in the morning. Pecan pie for breakfast? Yes please!

Please see my Low Carb Pecan Pie Biscotti on Swerve Sweetener.

And check out my blog post on Swerve here! 

Makes 14. Each biscotti has 2.36g NET CARBS.

Food energy: 157kcal
Total fat: 14.54g
Calories from fat: 130
Carbohydrate: 4.18g
Total dietary fiber: 1.82g

Erythritol: 7.5g
Protein: 3.18g

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Looking at the carb counts on your site and the Swerve site, they are decidedly different! Please clear this up for me. I want to make these ASAP!

    Reply

    • I honestly can’t speak to how they run their numbers. Their original carb count includes the carbs from erythritol, which I do not count since they don’t affect my blood sugar. Mine are run on MacGourmet, which pulls from the USDA database, so I am pretty confident of them. Their NET CARBS are a little higher than mine but not too much.

      Reply

      • Thanks, Carolyn! I am looking forward to making these and sharing them with friends next week when we head up to Whistler for a few days. Your recipes are always my favorite!

        Reply

  3. The nutrition on the link to the recipe says 14 servings at 10 carbs each less 2 fiber which would be 8 total. You say 2.36 net carbs. Which is correct please?

    Reply

    • Look at the bottom of their post for the NET CARBS, which subtracts the erythritol, as I do. It’s a lot closer to my numbers.

      Reply

  4. Hi Carlyn!
    I bet I could rival you on how much we love pecan pie! The rich gooey-ness…oh my! The sweeter the better! Thanks for this recipe. I’m printing out immediately and baking!

    Reply

  5. Another great recipe, Carolyn ! This will be excellent !

    I’m a pecan pie lover, too. My mom made a killer pecan pie and other assorted pecan sweets when I was a kid, back in the late 1950’s-1960’s. I made your LC Maple version slightly tweaked, for Thanksgiving two years ago, and it’s “required” on the menu by my family, ever since.

    Brava !

    Reply

  6. These sound yummy and right up my alley! Pecan pie has always been a favorite.
    Funny story, I did a paper and lab work on Pecan Pie when I was in college! : )
    I tested a recipe with all the different syrups available at the time, light corn, dark corn, maple, molasses, sorhgum, cane syrup and honey. The tasting group (the rest of the students) picked the cane syrup as best, it is my favorite too!

    Reply

  7. These taste awesome. I skipped the glaze because I wanted to take them on a trip with me (and I often get the cooling erythritol effect from glaze-type things). Thanks for the recipe! 🙂

    Reply

  8. I just finished making these biscotti and throwing them away in the trash. Very disappointed in the final results. They didn’t stay together as a biscotti and I followed the recipe exactly even down to leaving them in the oven to cool. They burned and by the time I recognized the odor coming from my kitchen it was too late to save them for a final taste.
    I wish I could say that this was a keeper. If anyone can suggest a reason or reasons why they were such a failure please write.

    Reply

    • Many possibilities. 1. you used almond meal instead of almond flour. 2. your oven runs too hot. 3. You used a different sweetener. There is no way for me to tell unless I was in your kitchen!

      Reply

  10. Can I use THM baking blend instead of almond flour? Any adaptations I need to make if i do so?

    I love your biscotti recipes.

    Reply

    • I’ve honestly never tried it in biscotti. I think if you do, you will need more melted butter. The baking blend can be super dry.

      Reply

  11. Oooo I only made one pecan pie ever, for a friend who had the same love for it as you. It was only ever one because as I poured the 2 cups of sugar into that recipe I was almost gagging. I am not addicted to sugar and this was in spring 1986. Before all the hoopla on sugar. I love pecans! I love pie and I’m great at pee making… Decorative crusts etc. I love biscotti (twice baked) so this looks like a good recipe.. Will be trying it. Thanks dear.

    Reply

  12. I promise I’m not trying to be negative. Having said that, I can’t find the recipe anywhere. Just a lot of talk about the recipe. Help please.

    Reply

  14. Hi, I am new to keto woe, but also have a horrendous sweet tooth, lol. Have you ever had pecan pie muffins recipe from Gooseberry Patch? Id love for you to recreate that one for us!! You will die, I promise! tfs all the goodness!!

    Reply

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