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
Units
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- 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
Find it online: https://www.carbsmart.com/low-carb-nutty-pecan-pie-crust.html
