High-Protein Pecan Cream Pie
This rich and creamy pecan pie features a nutty crust and silky filling loaded with toasted pecans. This high-protein, low-carb version is a decadent dessert that tastes like the classic but fits perfectly into your healthy lifestyle.
Why You’ll Love This Recipe
- Buttery crust and creamy pecan filling exactly like your photo
- High protein from protein powder and cream cheese
- Sugar-free and low-carb yet incredibly satisfying
- No-bake filling makes it easy to prepare
- Perfect for holidays, special occasions, or everyday treats
Ingredients (Serves 8–10)
Crust:
- 1½ cups (150g) almond flour
- ⅓ cup (40g) chopped pecans
- 3 tbsp butter, melted
- 2 tbsp allulose or monk fruit sweetener
- Pinch of salt
Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup (240ml) heavy whipping cream
- ⅓ cup (65g) allulose or powdered monk fruit sweetener
- 2 scoops (50–60g) vanilla protein powder
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¾ cup (90g) chopped pecans + extra for topping
- Sugar-free chocolate shavings (optional)
Instructions
- Preheat oven to 350°F (175°C). Mix crust ingredients and press firmly into a 9-inch pie pan. Bake 10–12 minutes until golden. Cool completely.
- Beat cream cheese until smooth. Add protein powder, sweetener, vanilla, and cinnamon. Mix well.
- In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the cream cheese mixture.
- Fold in chopped pecans. Spread filling evenly into the cooled crust.
- Top with extra pecans and chocolate shavings if desired.
- Chill for at least 4 hours or overnight until fully set.
Prep Time: 15 minutes Chill Time: 4 hours Total Time: 4 hours 15 minutes
Nutrition (Per Slice)
- Calories: ~320
- Protein: 12g (high)
- Total Carbs: 8g
- Net Carbs: 6g
- Fat: 28g
