Keto Pecan Pie
This low carb and keto friendly pecan pie is rich, nutty, and totally satisfying. Perfect for holidays or anytime you want a classic dessert without the carbs.
Ingredients
For the Crust
- 1 1/2 cups Almond Flour
- 3 tbsp Unsalted Butter, melted
- 2 tbsp Granulated Erythritol
- 1/4 tsp Salt
For the Filling
- 2 cups Pecan Halves
- 1/3 cup Unsalted Butter
- 2/3 cup Brown Erythritol
- 1/3 cup Heavy Whipping Cream
- 3 Large Eggs, lightly beaten
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
Equipment
- 9-inch pie dish
- wire rack
Instructions
- Preheat your oven to 350°F (175°C). Combine the almond flour, melted butter, erythritol, and salt in a bowl and mix well. Press firmly into the bottom and up the sides of a 9-inch pie dish. Par-bake for 10 minutes, then set aside.
- Spread the pecan halves on a separate baking sheet and toast in the oven for 5 to 7 minutes until fragrant and slightly darkened. Remove and set aside.
- In a medium saucepan, melt the butter over medium heat. Add the brown erythritol and stir continuously for 2 to 3 minutes until it dissolves and the mixture darkens slightly.
- Remove the saucepan from the heat and stir in the heavy cream. The mixture will bubble, so stir carefully until smooth. Let it cool for 3 to 4 minutes.
- Slowly whisk in the beaten eggs, vanilla extract, and salt until fully combined. Fold in the toasted pecans.
- Pour the filling into the par-baked crust and arrange the pecans evenly across the top.
- Bake for 30 to 35 minutes, until the edges are set and the center has just a slight jiggle. If the crust edges brown too quickly, cover them with foil.
- Let the pie cool completely on a wire rack, then refrigerate for at least 2 hours before slicing for the cleanest cuts.
Nutrition
Serving: 1servingCalories: 363kcalCarbohydrates: 5gProtein: 7gFat: 35g
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