Keto Crack Pie or maybe we should call this Keto Crack Pi. You know, I have so many keto~low carb~diabetic friendly recipes on this site that it is now fun to take some ridiculously high carb dish and ketofy it and this is one of them. I was watching a series on Netflix called Chef’s Table and two of the (many-30?) chefs highlighted are David Chang & Christina Tosi. If you want the whole story you will have to watch it on Netflix but I will say the whole series has been an absolute knockout. Does Keto Crack Pie taste like the famous Momofuko or Milk Bar crack pie? I don’t know because I have never had it for comparison but as far as keto goes this is good and I mean really good and it takes such a small piece to satisfy any sweet tooth. From some of the reviews of the Original Milk Bar Crack Pie people say it is ridiculously sweet so I have toned that down but the essence is still there. Before I could even think about trying to make this I had to get coconut milk powder to replace regular milk powder which I wouldn’t use in a million years. Good heavens, by adding water it’s like drinking a candied broth. About the only things my Keto Crack Pie have in common with the original are egg yolks, butter, heavy cream, & vanilla extract.
So comparing apples to apples and using their picture for 8 servings these are the nutritional facts per slice:
534 Calories, 4.9g Protein, 32.5g Fat, 68.2g Carbs 1.0g Fiber 67.2g Net Carbs
Mine’s keto and theirs is um…a monstrosity.
I did not do well with dinner the day I made this. As soon as I had taken the pics I could use, I ate that piece of pie. It was about 1:30 in the afternoon and the stupid thing was so darned good and beyond my expectations that…I ate another piece and boom~I was a goner. Had a glass of wine and called myself good to go with…no dinner.
How it looks and tastes: I hope you can see how it looks. Color is a bit darker that a pumpkin pie. The filling is a very intense brown sugar flavor and not too unlike my Walnut Pecan Tart but maybe “lighter”? I guess my best description can only be~heavenly. Oh, did I mention, it’s easy? Yeah well, it’s easy too. Update: After having been in the refrigerator a little over 24 hours the pie has become very dense and not too unlike a thick New York Cheesecake. Still tastes like a seriously rich and fabulous caramelly brown sugar pie.
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As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 1 C Almond Flour
- ⅓ C Ground Pecans
- ¼ C Allulose***
- ¼ C Melted Butter
- ½ C Softened Butter
- 1 C Allulose***
- 3 Drops Liquid Sucralose*** (Just Omit To Keep it Paleo)
- 2 T Coconut Milk Powder
- ½ C 40% Heavy Cream or Coconut Cream (Paleo)
- ¾ t Vanilla Extract
- 4 Room Temperature Egg Yolks
- Preheat oven to 340°.
- Put almond flour into a medium bowl.
- In a small processor add pecans and Allulose and process until pecans are ground.
- Add pecan mixture to almond flour and mix in melted butter.
- Press into an 8" glass pie dish. Blind bake crust 12-15 minutes at 350° and then “tamp down” as it will puff up. Return to oven for about 5 additional minutes or until it starts to just turn slightly brown.
- Cool Crust Completely
- Preheat oven to 325°.
- Cream butter and coconut milk powder, mix in heavy cream, vanilla extract and Sucralose (if using).
- Slowly add Allulose.
- Add egg yolks all at once and mix just to blend.
- Mixture should be very thick, almost like a mousse.
- Spread evenly into cooled baked crust.
- Don't open the oven door until you are ready to take out the pie.
- Bake 17-18 minutes, turn down oven to 300° and bake another 8-10 minutes or until very puffy and light crusty brown on top. Turn off oven, leaving pie in for 5-10 more minutes. Don't worry it will collapse as it cools.
- Cool completely and refrigerate at least a couple of hours. If you can leave it alone, overnight is even better and uh, good luck on that one.
- 8 Servings
- 369 Calories, 5.2g Protein, 37.4g Fat 4.5g Carbs, 2.0g Fiber, 2.5g Net Carbs
- The original pie is dusted with powdered sugar and I just used a little bit (about ½ t) of the coconut milk powder.
- I have now made this pie for a second time using coconut cream and although it is good, the heavy cream wins-hand down.
- CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
- I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
Hi, Deborah. I see in the instructions, that brown sugar substitute is mentioned for the crust, but the crust ingredients list only mentions allulose. Is it the brown sugar type allulose, or just plain. Also, is the allulose you use there, and elsewhere, powdered or granulated? Thanks!
“Just Like Sugar” was a fabulous product I used for many years and sadly, they have gone out of business and which is why I am using Allulose now. Probably good to read about it here https://diabeticchefsrecipes.com/low-carb-desserts/
I have changed the recipe to read Allulose instead of the Just Like Sugar. Thank you.
I only use the granulated and there is no brown sugar version.
Deborah