Ground Pecan Crust Low Carb Recipe

Create the perfect low-carb crust for your next cheesecake, pumpkin pie, or jello pudding pie! This buttery pecan crust offers a delightful crunch and holds its shape beautifully. While it's ideal for firmer fillings, avoid using it with overly runny pies. For optimal results, use real butter – trust us, we learned that lesson the hard way! This recipe is quick, easy, and guaranteed to impress.

Prep Time 15 mins

Cook Time 20 mins

Calories 200.6 kcal

Protein 4g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Ground Pecan Crust Low Carb

1 ½ cups pecan halves
½ cup (1 stick) unsalted butter
Splenda Sugar Substitute

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How to Make Ground Pecan Crust Low Carb

Preheat oven to 375°F (190°C).
Grind 1 ½ cups of pecans in a food processor until finely ground. (For a crunchier crust, leave some texture.)
Add ½ cup of Splenda (or your preferred low-carb sweetener) to the ground pecans.
Add ½ cup (1 stick) of unsalted butter, cut into small pieces.
Pulse until the mixture resembles wet sand.
Press the mixture firmly into a 9-inch pie plate or springform pan.
Bake for 8-12 minutes, or until lightly golden brown. Keep a close eye on it to prevent burning.
Let cool completely before adding your filling. This crust can also be made ahead of time and stored in the refrigerator.