Low-carb, keto chocolate pecan pie free from sugars and syrups. Entirely sugar-free, grain-free, dairy-free, and keto. You’ll never guess what (vegetable) I used in place of the sugars and syrups…
Thanksgiving! It’s coming (for many of you). I’m preparing something special, starting with this keto pie recipe and ending with an entire collection of everything you’ll need to celebrate a fat-fueled, keto, grain-free, dairy-free, sugar-free holiday… coming November 19.
Not celebrating Thanksgiving? You could use all of this for Christmas, too!
Last week, I asked you what fat-fueled, keto recipes you wanted on your keto Thanksgiving table this year.
The most popular answer? A pumpkin-free keto dessert. So that’s where we’re starting!
Enter this paleo, keto chocolate pecan pie. “Paleo” meaning that it’s free from gluten, grains, dairy and artificial gunk. But I went a step further than that because, well, that’s my jam.
This isn’t your average paleo pie. This keto pie has absolutely no sugar… and no sugar-free syrup either. Instead of using sugar to hold things together, I used zucchini.
Zucchini as the base of a healthy, keto chocolate pecan pie filling? I’m not crazy. It works so well.
One thing, though. I used stevia to lightly sweeten this keto pie. If you haven’t found a brand of stevia that you enjoy, I really like this alcohol-free stevia from Now Foods. It’s the only one that I’ve found not to leave a nasty taste in my mouth after eating it.
That being said, if you do not like stevia, and have no interest in enjoying a sugar-free, paleo, keto chocolate pecan pie this Thanksgiving, this recipe may not be for you. If you’re egg-free, this egg-free chocolate pecan pie from Chocolate Covered Katie may float your boat. And, if you are interested in using honey instead of stevia, this honey-sweetened chocolate pecan pie from My Humble Kitchen may be just the thing you’re looking for.
Still with me? Awesome. Chow down time!
The only thing you need to decide is: do you want keto pie or keto tarts? This keto recipe will make either, or. And they’re both delicious!
- 2 cups (260 grams) ground blanched almonds
- ¼ teaspoon Himalayan rock salt
- 2 tablespoons suet or coconut oil
- 1 egg
- 6 tablespoons coconut oil, melted
- 3 oz. unsweetened dark chocolate squares (dairy-free), melted
- 3 eggs
- 1 cup finely shredded zucchini (255 grams freshly shredded, 195 grams once liquid has been wrung out)
- 1 ½ teaspoons pure vanilla extract
- ¾ teaspoon alcohol-free stevia
- 150 grams raw pecan halves, divided
- Preheat oven to 350F.
- For a 9” pie, lightly oil a 9-inch pie pan with coconut oil. Set aside.
- For 3” tarts, lightly oil six 3-inch circular tart pans with coconut oil. Set aside.
- To make crust, add almond flour, salt, coconut oil and egg to the bowl of your food processor. Process and pulse with the “S” blade until a ball forms, about 30 seconds. Transfer to prepared pie or tart pan. Press dough, pressing up the sides. Set aside.
- Before preparing the chocolate pecan pie filling, be sure to “wring out” shredded zucchini. To do this, place shredded zucchini in a clean cloth and wring out lightly. I’ve included the measurements of the wet and dry zucchini so you can see the difference.
- Add melted coconut oil, dark chocolate, eggs, zucchini, vanilla and stevia to the bowl of your food processor or high-powered blender. Process or blend on high until smooth, about 1 minute.
- Remove the processor bowl from the base and stir-in 75% of the pecans. If using a blender, transfer chocolate mixture to a clean bowl, then stir in 75% of the pecans.
- Drop the chocolate mix into the prepared pie or tart pan. Top with remaining pecans.
- For pie, bake in preheated oven for 35-40 minutes, until top is set and sides become golden. Once complete, allow to cool overnight.
- For tarts, bake in preheated oven for 18-20 minutes, until top is set and sides become golden. Once complete, allow to cool for 1-hour before removing from tart pan. Tarts can be consumed immediately, or chilled overnight.
- Serve with coconut whipped cream.
- Makes six 3-inch tarts or one 9-inch pie.
View Nutrition Information (once on page, scroll down)
There are a lot of crazy pie techniques out there. This recipe has none of that. It’s as simple as they come, and I like that. If you have a food processor, everything happens in the one bowl. Easy clean up! If you don’t that’s okay.
The grain-free pie crust made with keto-friendly almond flour is super easy. Add to your food processor and process until the dough forms a ball. It will happen relatively quickly, so watch out!
Once complete, press into your pie pan or tart pan, whatever you’ve chosen. You don’t have to go too thick with the crust. It holds together really well when chilled. A ?-inch layer is perfect.
Shredded zucchini makes everything easier to process for a smoother result. Finely shred is best. And, you’ll want to squeeze out the additional liquid, as I mention in the recipe. This will make sure that your keto, sugar-free pie bakes perfectly!
Add your keto chocolate pecan pie filling ingredients to the bowl of your food processor and process until smooth. Smooth, smooth! You don’t want any green bits leftover.
Stir in those pecans then transfer to your pie pan or tart pan and top with additional pecans. At this point? You’ll be AMAZED that this keto pie has no sugar… and is made creamy with zucchini. Just look at how perfect that is. Ah!
Bake, cool, top with keto-approved coconut whipped cream. I use this recipe and simply omit the sugar, or replace with a couple of drops of stevia.
And dig in to the keto goodness!
Using zucchini as a base for this keto pie has opened up a whole realm of keto recipe possibilities. My guess? Is that (with a bit of tweaking) we could use this same strategy in any corn syrup-based recipes with similar results. So… my question for you today is…
What corn syrup-based recipes have you struggled with making healthier, keto, or just avoided all together?