CarbSmart.com Your trusted guide to the keto, low carb, intermittent fasting lifestyle
Written by Di Bauer December 15, 2001, Updated by Andrew DiMino August 23, 2022
Low-Carb, Gluten-Free, Paleo Optional, Primal Optional, Vegetarian, Vegan Optional, Dairy-Free Optional
My Nutty Pecan Pie Crust is the perfect combination of simplicity and taste–perfect for either a sweet or savory pie.
Because it’s so easy to make, it’s the perfect go-to Low-Carb Keto Gluten-Free recipe when you need to make multiple pies at holiday time.
Nutty Pecan Pie Crust Low-Carb Gluten-Free Recipe
Nutty Pecan Pie Crust Low-Carb Gluten-Free Recipe
My Nutty Pecan Pie Crust is the perfect combination of simplicity and taste–perfect for either a sweet or savory pie. Because it’s so easy to make, it’s the perfect go-to Low-Carb Gluten-Free recipe when you need to make multiple pies at holiday time.
- Prep Time: 55 mins
- Cook Time: 15 mins
- Total Time: 1 hour 10 mins
- Yield: 8 1x
- Category: Low-Carb, Gluten-Free, Paleo Optional, Primal Optional, Vegetarian, Vegan Optional, Dairy-Free Optional
Ingredients
- 2 1/2 cups pecans, ground
- 1/4 teaspoon cinnamon, ground
- 1/4 cup granular Swerve (See note)
- 4 tablespoons unsalted grass-fed butter, melted
Instructions
- Stir together the ground pecans, cinnamon, and granular Swerve.
- Pour in the melted butter and toss the ingredients to combine them thoroughly.
- Press the mixture into the bottom and up the sides of a 9″ deep-dish pie pan or springform pan.
- Chill the unbaked crust in the refrigerator for about 30-45 minutes.
- Preheat the oven to 350° F.
- Place the pie crust on a cookie sheet and position on the middle rack of the preheated oven and bake for 12-15 minutes, or until lightly browned. Watch it closely, because nut crusts tend to burn easily, and taste burnt even when they are not black!
- Take the crust out of the oven and cool completely on a wire rack before filling.
Notes
I don’t like a terribly sweet pie crust. I suggest you taste the ingredients before pressing into the pie pan and adjust the sweetening to your own personal taste.
VARIATIONS
For Vegan or Dairy-Free pie crusts, replace the butter with coconut oil.
For Paleo or Primal crusts, replace the Swerve with finally ground coconut sugar.
Nutrition
- Serving Size: 1 Slice
- Calories: 341
- Sugar: 0g
- Sodium: 71mg
- Fat: 33g; 293 Calories from Fat
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
More Low-Carb Dessert recipes.
I think your nutritional info may be missing the pecans….but sounds interesting!
The nutritional information for this pie crust is correct. The nutritionals on this recipe reflect one serving size (1/8 of the crust) not the whole pie and not any particular filling. It’s super tasty! Let us know how you like it!
HI – Still not quite following – the four tablespoons of butter, alone, would have 400 calories – which is just shy of the total calorie count of the crust (considering 63*8=508). That doesn’t even include the pecans, which I think run about 700 calories a cup. Sorry to ask again, but I like to be certain the nutritionals on my recipes are accurate. Please let me know!
You are correct, apparently I hit a glitch in our nutritional computing software. The nutritionals have been corrected. Enjoy!
thanks for verifying!
Sounds yummy eaten just plain since the crust is always the best part of the pie for me. But if I were to fill it, what are some low carb recipe ideas you would suggest?
Here are some of the fillings/pies we suggest:
Low-Carb Custard Pie Recipe
Coconut Cream Pie Recipe