Easy No-Bake Keto Pecan Pie Crust (Buttery, Nutty & Perfect!)
Create the perfect low-carb foundation for your favorite keto pies and tarts with this Easy No-Bake Keto Pecan Pie Crust! Made with finely ground pecans, a touch of brown sugar substitute, and melted butter, this crust is quick to prepare, rich in flavor, and delivers that ideal buttery, nutty crunch. It’s an incredibly simple, low-carb, sugar-free, and naturally gluten-free base that’s a delightful addition to your health journey here in beautiful Puerto Vallarta!
Yields: 1 (8-inch or 9-inch) pie crust Prep time: 10 minutes Chill time: 20-30 minutes (optional, but recommended if serving chilled or with a no-bake filling)
Ingredients:
- 2 cups raw pecans
- 4 tablespoons Swerve Brown Sugar Substitute, packed (or your preferred brown sugar erythritol blend)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon water
Equipment:
- Food processor
- 8-inch or 9-inch pie pan (glass or metal)
- Cooking spray or a little butter (for greasing pie pan)
- Rubber spatula or measuring cup (for pressing crust)
Instructions:
- Grind Pecans: Add the raw pecans to a food processor. Pulse and process until the pecans are finely ground into a coarse meal. Be careful not to over-process, or you’ll end up with pecan butter.
- Combine Ingredients: Add the ground pecans to the food processor (or transfer to a medium bowl). Add the Swerve Brown Sugar Substitute, melted butter, vanilla extract, and water.
- Process again (or mix in the bowl) until the mixture is completely combined and resembles wet sand. When pressed between your fingers, it should hold together.
- Press into Pie Pan: Lightly grease or spray your 8-inch or 9-inch pie pan.
- Transfer the pecan mixture to the prepared pie pan. Use the back of a spoon, your fingers, or the bottom of a measuring cup to firmly and evenly press the mixture into the bottom and up the sides of the pan. Make sure it’s compact to prevent crumbling.
- Chill (Optional, but Recommended): At this point, you can add your pie filling directly if it’s a baked filling recipe.
- For no-bake fillings or to make the crust firmer, place the pie pan in the refrigerator for at least 20-30 minutes(or freezer for 10-15 minutes) to allow the butter to solidify and the crust to firm up before adding your filling.
- Enjoy! Once chilled and filled, your delicious keto pecan pie crust is ready to enjoy as part of your amazing keto desserts!
Tips for Success:
- Don’t Over-Process Pecans: Pulse the pecans until they are a fine meal, but stop before they turn into a paste. You want some texture.
- Compacting is Key: Press the crust mixture very firmly and evenly into the pie pan. This is essential for a sturdy crust that doesn’t crumble when cut.
- Swerve Brown Sugar Substitute: This gives the crust a traditional “brown sugar” flavor without the carbs. Any similar erythritol-based brown sugar substitute should work.
- Butter Quality: Using good quality butter adds to the richness of the crust.
- Versatility: This crust is perfect for no-bake keto cheesecakes, chocolate pies, or even savory quiches (adjust sweetener for savory uses).
- Pre-baking (Optional for some fillings): For some baked fillings that are very wet, you might want to briefly pre-bake this crust for 5-10 minutes at 325°F (160°C) before adding the filling, but it’s often not necessary.
Recipe Analysis & Dietary Classification:
This Keto Pecan Pie Crust is a delicious addition to your health journey!
- High Healthy Fats: Yes, primarily from pecans and butter.
- Low-Carb: Yes, this recipe is very low-carb by using pecans and a sugar-free sweetener instead of traditional flour and sugar.
- Keto: Yes, this recipe is keto-friendly. All listed ingredients are suitable for a ketogenic diet.
- Gluten-Free: Yes, this recipe is naturally gluten-free.
How to prepare Low Carb Banana Muffins.
