Keto Raspberry Pecan Crust Pie
A naturally sweetened pie featuring a nutty pecan and almond flour crust filled with fresh raspberries cooked down with chia seeds into a jammy consistency. The coconut sugar adds subtle sweetness while ghee creates a tender, buttery crust that holds together beautifully. Perfect for summer gatherings or when you want a healthier dessert option that doesn't sacrifice flavor. The chia seeds help thicken the filling naturally while adding a nutritional boost.
Ingredients
- 2 cups pecans
- 1 cup blanched almond flour
- ¼ teaspoon sea salt
- 2 tablespoons coconut sugar
- ¼ cup ghee
- ¼ cup natural almond butter
- 1 teaspoon vanilla extract
- 2 tablespoons water
- ½ cup water
- 4 tablespoons coconut sugar
- 4 cups fresh raspberries
- 1 tablespoon chia seeds
Instructions
- 1
Preheat oven to 350F
- 2
Place pecans, almond flour, sea salt, and coconut sugar in food processor
- 3
Process for a few seconds to combine and chop pecans
- 4
Add ghee, almond butter, and vanilla
- 5
Process again to combine, scraping down sides if needed
- 6
If crust batter doesn't ball up, add water and process until mixture sticks together
- 7
Pour water and coconut sugar into saucepan and bring to boil
- 8
Add 2 cups raspberries and chia seeds and boil for 5-7 minutes until raspberries reduce and filling becomes syrupy
- 9
Press crumble mixture into bottom and up sides of pie pan using damp hands if needed
- 10
Pour raspberry filling into center
- 11
Line remaining whole raspberries on top
- 12
Bake for 20 minutes
- 13
Cool for at least 20 minutes before removing from pan and cutting
Tips
Use damp hands when pressing the crust mixture to prevent sticking and achieve an even layer
Reserve the prettiest whole raspberries for the top to create an attractive presentation
Let the pie cool completely for easier slicing and to allow the filling to set properly
Good to Know
Refrigerate covered for up to 3 days
Crust can be pressed into pan and filling made 1 day ahead, assemble and bake day of serving
Serve at room temperature or chilled, optionally with whipped cream
Common Mistakes
Don't skip cooling time or pie will fall apart when slicing
Avoid overprocessing crust or it becomes oily
Press crust firmly to prevent cracking during baking
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use frozen raspberries instead of fresh?
Yes, but thaw and drain first. The filling may be slightly more watery so cook an extra 2-3 minutes to reduce.
What if my crust mixture is too dry?
Add water 1 tablespoon at a time until mixture holds together when pressed. Damp hands also help with pressing.
How long does this pie keep?
Store covered in refrigerator for up to 3 days. The crust stays crisp and filling maintains texture well.