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Low-Carb Rum Pecan Pie

4.67 stars from 3 votes
A holiday favorite, Low-Carb Rum Pecan Pie! This pie combines a flaky almond flour crust with a rich pecan filling, flavored with a hint of rum. It's a festive treat that fits seamlessly into your healthy diet. With only a few grams of net carbs per serving, this pie is a great choice for anyone looking to enjoy a classic holiday dessert without the carbs.
Servings12
Prep Time10 minutes
Cook Time45 minutes
Freezing Time30 minutes
Total Time1 hour 25 minutes
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Ingredients
 
 

Pie Crust

  • 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)

Instructions

  • 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.

Nutrition

Calories: 354kcalNet Carbs: 2.9gCarbohydrates: 7.2gProtein: 8.1gFat: 33.3gSaturated Fat: 6.9gSodium: 138mgMagnesium: 81mgPotassium: 239mgFiber: 4.3gSugar: 2.1g

Notes

  • 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.