No one will guess this easy keto salted pecan caramel pie is gluten-free & sugar-free. With just a few ingredients, it’ll be the best low carb pie you’ve tried! Easy Keto Salted Caramel Pie – You must try this recipe.
When it comes to Thanksgiving dessert it has to be pie. Don’t you think? I know there are a lot of pumpkin pie fans out there, but pecan pie is always our favorite.
This Easy Keto Salted Caramel Pie is far from traditional, but I’m always up for trying new things and I’m so glad I tried this one. It’s a little more work than making a regular pecan pie which has to be one of the easiest pies ever.
To complete the Easy Keto Salted Caramel Pie recipe, you must first make one Almond flour pie crust and Low Carb caramel sauce.
If you like this, you can try similar recipes:
- Luscious Caramel Pecan Pie
- Keto Chocolate Silk Pie
- No-Bake Keto Grasshopper Pie
- Keto Chocolate Coffee Cheesecake Pie
- Low Carb Pumpkin Cheesecake Pie
- Low Carb No Bake Chocolate Peanut Butter Pie
- Low Carb Lemon Custard Pie
- Low Carb Black Bottom Pie
- Low Carb Peanut Butter Pie
- Low Carb Strawberry Mousse Pie
- Low Carb Coconut Cream Pie
- Keto Lemon Meringue Pie
- Low Carb Chocolate Pie
- Low Carb Chocolate Mousse Pie with Peanut Crust
- Low Carb Lemon Coconut Custard Pie with Coconut Milk
Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!
Easy Keto Salted Caramel Pie
Course: DessertCuisine: American16
slices20
minutes30
minutes392
kcalNo one will guess this easy keto salted pecan caramel pie is gluten-free & sugar-free. With just a few ingredients, it’ll be the best low carb pie you’ve tried!
Ingredients
1 recipe Almond flour pie crust
1 recipe Low Carb caramel sauce
Sea salt (to taste)
1 cup Heavy cream
3 tbsp Powdered erythritol
1/2 tsp Vanilla extract
1/4 cup Pecans (optional; chopped, preferably toasted)
Directions
- Prepare the low carb caramel sauce according to the instructions here. Add sea salt to taste at the end. (You need to triple the recipe – just enter 36 in the number of servings on the recipe card. It will take longer to thicken when tripling the recipe – you’ll need to simmer the second step for at least 30 minutes. A large saucepan works best.)
- Meanwhile, prepare the almond flour pie crust according to the instructions here. Let the crust cool on the counter while you finish making the caramel.
- Pour the caramel filling into the pie crust and smooth the top with a spatula. (Reserve 1/4 cup (32 g) caramel filling for topping later.)
- Cool on the counter for 15 minutes. Cover with plastic wrap, flush against the caramel surface. Refrigerate for at least 2 hours, or overnight, until firm. (You can refrigerate the reserved 1/4 cup (32 g) for topping in a separate container.)
- Using a hand mixer, beat the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form.
- Remove the plastic wrap and spread the cream over the pie. Smooth the top with a spatula. If not serving right away, refrigerate again until ready to serve.
- Reheat the reserved 1/4 cup (32 g) caramel in a very small saucepan over very low heat, stirring frequently, until it’s pourable again. Keep the heat very low to avoid separation or burning. (If it separates, you may be able to salvage it by whisking vigorously or using a hand mixer.) Drizzle over the pie. Top with chopped pecans, if using. Serve immediately.
- Enjoy!
Notes
- Optional pecans not included in nutrition info.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
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