High-Protein Pecan Cream Pie

Rich, creamy, nutty — this High-Protein Pecan Cream Pie tastes like a cross between pecan pie and cheesecake, but it’s low-carb, gluten-free, and macro-friendly.

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🥧 High-Protein Pecan Cream Pie

✅ Servings: 10 slices

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🧈 Crust

• 1½ cups almond flour

• 2 tbsp melted light butter

• 2 tbsp granulated monk fruit / erythritol

• Pinch salt

Mix, press into a 9-inch pie dish, bake at 350°F (175°C) for 8–10 minutes. Cool.

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🧀 Cream Filling

• 8 oz light cream cheese, softened

• 1 cup plain nonfat Greek yogurt

• ½ cup unflavored whey protein isolate

• ⅓ cup powdered monk fruit / erythritol

• 1 tsp vanilla

• ¼ cup unsweetened almond milk (to smooth)

Beat until silky smooth. Spread into cooled crust.

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🌰 Pecan Topping (gooey pie style)

• 1 cup chopped pecans

• 2 tbsp light butter

• ¼ cup sugar-free maple syrup

• 2 tbsp brown monk fruit sweetener

• 2 tbsp heavy cream

• ½ tsp cinnamon

Simmer 2–3 minutes until syrupy. Cool slightly, then spoon over filling.

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❄️ Chill

Refrigerate 2–3 hours until fully set before slicing.

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🧮 Nutrition (per slice)

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💡 Texture Tips

• Chill well for clean slices

• For firmer texture, add 1 tsp gelatin bloomed in warm water to the filling

• Toast pecans first for deeper flavor

Creamy like cheesecake, nutty like pecan pie — without the sugar crash.