Table of Contents
- Why You’ll Love This Low-Carb Rum Pecan Pie
- Ingredients & Substitutions
- How To Make Low-Carb Pecan Pie with Rum
- Tips for Best Low-Carb Pecan Pie
- Storage Instructions
- How to Serve Low-Carb Pecan Pie
- Tools for Low-Carb Pecan Pie Recipe
- Low-Carb Rum Pecan Pie
Get ready to fall in love with this low-carb pecan pie recipe, a perfect match for your healthy holiday table. I’ve put a fun twist on the classic pecan pie, making it totally low-carb and sugar-free. What’s the secret? A splash of rum that adds a whole new level of yum – without the guilt!
Whether you’re hosting a holiday party or just craving something sweet, this pie is a game-changer. It’s packed with that rich, nutty pecan flavor you love, nestled in a buttery, flaky crust. And the best part? It’s so easy to whip up. With less than 3 grams of net carbs per slice, you can enjoy a slice (or two!) without stressing over your carb count.
So, why wait? Let’s get baking and make this holiday season extra tasty with a pie that everyone can enjoy, regardless of their diet. Trust me, this low-carb pecan pie recipe is about to become your new favorite!
Why You’ll Love This Low-Carb Rum Pecan Pie
- Keto-Friendly: With less than 3 grams of net carbs per slice, it’s perfect for a low-carb diet.
- Versatile: Choose rum, bourbon, or whiskey for different flavor twists.
- Easy to Make: Simple steps and common ingredients make this a breeze to bake.
- Dairy-Free Options: Easily adaptable with ghee or coconut oil instead of butter.
- Festive Flavor: Ideal for the holidays with its rich, nutty, and sweet rum-infused taste.
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Just like in this Low-Carb Pumpkin Pie recipe, we are using our reader’s favorite 5 ingredient, flaky Keto Pie Crust which is then topped with a classic pecan pie filling with a boozy twist, and of course, without sugar! Here’s what You’ll need to make our low-carb pecan pie recipe:
- Almond Flour: The base of our low-carb crust, giving it a wonderful texture.
- Flax Meal: Adds a nutty flavor and helps bind the crust together.
- Sea Salt: Just a pinch to enhance all the flavors.
- Unsalted Butter: Adds richness to the crust. Ghee or coconut oil are good swaps.
- Egg: Helps to firm up the crust, ensuring it holds together nicely.
Rum Pecan Filling
- Eggs: The foundation of the filling, creating a smooth, custard-like texture.
- Butter: Melted for a rich, creamy filling. Can again be substituted with ghee or coconut oil.
- Granulated Low-Carb Sweetener: Keeps it sweet without the carbs. Allulose is best for a gooey texture.
- Brown Sugar Substitute: Like Sukrin Gold, for that classic pecan pie sweetness without the sugar.
- Dark Rum: For that special kick! It’s what makes this pie unique.
- Vanilla Extract: Adds a layer of warm, comforting flavor. Choose sugar-free.
- Sea Salt: Balances the sweetness and brings out the pecan flavor.
- Pecans: The star of the show, giving this pie its signature taste and texture.
Yes, absolutely! While dark rum gives a unique flavor, feel free to swap it with bourbon for a Southern twist, or whiskey for a deeper, more robust taste. Each option adds its own special character to the pie.
For a gooier texture, opt for allulose as your sweetener instead of erythritol. Erythritol tends to create a more solid filling, while allulose keeps it chewy and gooey. If you’re aiming to replicate the molasses-like flavor of brown sugar, add a teaspoon of blackstrap molasses along with allulose.
Absolutely! When you bake the pie, the alcohol in the rum (or bourbon/whiskey if you choose to substitute) evaporates, leaving behind only its rich flavor without the alcohol content. This makes the pie perfectly safe and enjoyable for children, too.
How To Make Low-Carb Pecan Pie with Rum
Prepare the Crust. Start by mixing the almond flour, flax meal, and a pinch of sea salt in a bowl. Now, add 2 tablespoons of your chosen fat — butter, ghee, or coconut oil — and one egg. Mix it all up until you have a thick dough. Then, place this dough between two pieces of cling film and roll it out using a rolling pin.
Shape the Crust. Carefully transfer your rolled-out dough into a 9 inch (24 cm) pie pan lined with parchment paper. (Here’s a tip: use a pie pan with a removable bottom to make serving easier later.) Use your hands or a small roller to press the dough down and up the sides of the pan, forming about a 1 ½ inch (4 cm) edge.
Chill the Crust. Pop the crust into the freezer for at least 30 minutes while you work on the filling. This chilling step helps the crust hold its shape better when baked and prevents burning.
Make the Filling. Melt the remaining butter either in the microwave or on the stove. In a separate bowl, whisk together the eggs, melted butter, sweeteners, rum, vanilla extract, and sea salt. Then, stir in the roughly chopped pecans. This is where your pie starts to come together!
Assemble the Pie. After the crust has chilled, take it out of the freezer and pour in the pecan filling. Make sure it’s evenly spread out for that perfect pie texture.
Bake the Pie. Preheat your oven to 350°F (175°C) if it’s fan-assisted, or 380°F (195°C) for conventional ovens. Once it’s hot, bake your pie for 40 to 45 minutes. You’re looking for a beautifully golden top and a filling that’s set.
Cool and Serve After baking, let the pie cool down to room temperature before slicing. This waiting is the hardest part, but it’s worth it for that perfect slice!
Tips for Best Low-Carb Pecan Pie
- Temperature Is Key: For the crust, make sure your butter, ghee, or coconut oil is softened but not melted. This helps to achieve that perfect, crumbly texture.
- Even Rolling: When rolling out your crust, aim for an even thickness. This ensures that the entire crust bakes uniformly, avoiding overly browned edges or undercooked spots.
- Chill the Dough: Don’t skip the chilling step for the crust. It’s crucial for preventing the crust from shrinking or losing its shape during baking. It also helps keeping the crust from browning too fast.
- Filling Consistency: For a gooier filling, remember to use only allulose. If you prefer it a bit firmer, erythritol-based sweeteners are your go-to option.
- Cooling Time: Let your pie cool to room temperature before slicing. This patience pays off with neatly cut slices and the best texture.
Your low-carb pecan pie will stay fresh and delicious in the fridge for up to a week. Just make sure to cover it or store it in an airtight container to keep it at its best.
Yes, you can freeze the pie! Wrap it tightly in cling film and then place it in a freezer-safe bag or container. It will keep well for up to a month. When you’re ready to enjoy it, thaw it in the fridge overnight and let it come to room temperature for the best flavor and texture.
If you prefer your pie warm (not necessary), gently reheat it in the oven at a low temperature, around 300°F (150°C), until it’s just heated through. This method helps preserve the texture and flavor of the pie.
How to Serve Low-Carb Pecan Pie
- Just Right at Room Temp: This pie tastes great at room temperature. Just slice it up and enjoy!
- Whipped Cream on Top: A spoonful of whipped cream on each slice adds a cool, creamy touch to the rich pie.
- With Low-Carb Ice Cream: A scoop of low-carb vanilla ice cream alongside a warm slice of pie? Yes, please! It’s a simple yet satisfying combo.
- Brighten with Berries: Toss a few raspberries or blueberries on the side for a fresh, slightly tart addition.
- Coffee or Tea? A hot cup of coffee or tea pairs nicely with the pie, especially on a cozy evening.
- Festive Touch for Holidays: Sprinkle a little cinnamon or nutmeg on top during the holiday season for some extra warmth and cheer.
Tools for Low-Carb Pecan Pie Recipe
- Pie Pan: A 9 inch (24 cm) pie pan is ideal for this recipe. If you have one with a removable bottom, even better! It makes serving the pie a breeze.
- Hand Whisk or Electric Mixer: To mix the filling, you can use a hand whisk for a bit of arm workout and a more hands-on approach. If you prefer convenience or have a larger batch, an electric mixer works perfectly too. Either way, you’ll get that smooth, well-combined filling you’re aiming for.
Low-Carb Rum Pecan Pie
- 2 cups almond flour
- 4 tbsp flax meal
- pinch of sea salt
- 2 tbsp unsalted butter (ghee or coconut oil)
- 1 large egg
Rum Pecan Pie Filling
- 3 large eggs
- ⅓ cup butter (melted)
- ⅓ cup granulated low-carb sweetener (such as Allulose or Swerve)
- ⅓ cup brown sugar substitute (such as Sukrin Gold)
- ¼ cup dark rum
- 2 tsp vanilla extract (sugar-free)
- ½ tsp sea salt
- 2 ½ cups pecans (roughly chopped)
- Make the pie crust. Begin by mixing almond flour, flax meal, and a pinch of sea salt in a bowl. Add softened butter (or ghee or coconut oil) and an egg, mixing until a thick dough forms. Place the dough between two sheets of cling film and roll it out. Then, fit the dough into your pie pan, pressing it down and up the sides to form the edge.
- Freeze the crust for at least 30 minutes. This helps it hold its shape during baking.
- To make the filling, melt the butter in the microwave or on the stove. In a separate bowl, whisk together eggs, melted butter, granulated and brown sugar substitutes, rum, vanilla extract, and sea salt. Stir in the chopped pecans.
- Remove the crust from the freezer. Pour the pecan filling into the crust, spreading it evenly.
- Preheat the oven to 350 °F (175 °C), or 380 °F (195 °C). Bake the pie for 40 to 45 minutes, or until the filling is set but still slightly wobbly in the center.
- Let the pie cool to room temperature before slicing. This ensures the perfect texture and flavor.
- Serving Size: 1 slice.
- Storage: Store in the fridge for up to a week. For longer storage, freeze the pie, well-wrapped, for up to a month. Thaw in the fridge before serving.
- Alcohol Note: The alcohol in the rum, bourbon, or whiskey will evaporate during baking, making the pie suitable for all ages. It leaves behind a rich flavor without the alcohol content.
- Sweetener Choices for Texture: For a gooier filling, use allulose instead of erythritol. Allulose creates a chewy, gooey texture, while erythritol results in a more solid filling. To mimic the depth of brown sugar, add a teaspoon of blackstrap molasses with allulose.