KETO PECAN PIE RECIPE
This delicious Keto Pecan Pie Recipe is sugar free and low carb, it is super easy to put together and tastes as good if not better than the real thing.
A great dish for Thanksgiving and Christmas but can be enjoyed any time of the year.
Using simple ingredients is ideal for keto, low carb or gluten free dieters, and you won’t feel like your missing out either.
STORAGE: KETO PECAN PIE RECIPE
FRIDGE: Place in an airtight container and store in the fridge for up to 3-5 days.
FREEZER: Place in an airtight container and store in the freezer for up to 6 months.
REHEATING: KETO PECAN PIE RECIPE
OVEN: Place in an ovenproof dish and cover, cook at 350F/180C for 15-20 minutes
MICROWAVE: Place in a microwave dish and cook on full power for 2-3 minutes.
KETO PECAN PIE RECIPE
INGREDIENTS
For The Crust
2 &1/2 Cup Blanched Almond Flour
3/4 Cup Powdered Erythritol
1/4 tsp Sea salt
1/4 Cup Ghee (melted)
1 Large Egg
For The Filling
3/4 Cup Butter
3/4 Cup Powdered Monk Fruit Allulose Sweetener
1 & 1/2 Cups Heavy Cream
1 tsp Sea Salt
1/2 Tbsp Vanilla extract
3/4 tsp Maple Extract
1 Large Egg (at room temperature)
2 Cups Pecans (chopped)
1/2 Cup Pecans (halved)
INSTRUCTIONS
For The Crust
1.Preheat the oven to 350F/177C.
2. In a large bowl, mix together the almond flour, erythritol and sea salt.
3. Stir in the melted ghee and egg, until well combined, dry and crumbly.
4. Continue mixing, pressing and stirring, until it’s uniform and there is no almond flour powder left.
5. Grease the bottom of a 9 inch round pie pan.
6. Press the dough firmly into the bottom of the pie tin, poke holes in the surface using a fork.
7. Bake for 10-12 minutes, until lightly golden.
For The Filling
1.Preheat the oven to 350F/177C.
2. Place the butter and Powdered Monk Fruit Allulose Sweetener in a heated large saute pan, mix continously and cook for 4-5 minutes, until golden brown.
3. Pour in the cream and add the sea salt.
4. Bring to a simmer and gently simmer for 15 to 20 minutes, until thickened.
5. Remove the sauce from heat and stir in the vanilla and maple extracts, next add the egg and mix well using a whisk.
6. Place the chopped pecans evenly over the crust, pour the filling mixture over the pecans.
7. Top with pecan halves, arranging evenly.
8. Cover the edges of the pie crust with foil to avoid burning the crust.
9. Place in the oven for 40-50 minutes, until the top is dark brown and the filling is almost set
10. Allow to cool and then place in the fridge for 1 hour or until chilled completely.
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EQUIPMENT
TIME
PREP TIME: 10 Minutes
TOTAL TIME: 55 Minutes
NUTRITIONAL VALUE
Fat: 54g
Protein: 9g
Total Carbs: 8g
Net Carbs: 4g
Calories: 533 Calories
KETO PECAN PIE RECIPE
Equipment
- Pie Tin
- Large Saute Pan
- Whisk
Ingredients
- 2½ Cups Blanched Almond Flour
- 3/4 Cup Powdered Erythritol
- 1/4 tsp Sea salt
- 1/4 Cup Ghee melted
- 1 Large Egg
- 3/4 Cup Butter
- 3/4 Cup Powdered Monk Fruit Allulose Sweetener
- 1 & 1/2 Cups Heavy Cream
- 1 tsp Sea Salt
- 1/2 Tbsp Vanilla extract
- 3/4 tsp Maple Extract
- 1 Large Egg
- 2 Cups Pecans chopped
- 1/2 Cup Pecans halved
Instructions
- 1.Preheat the oven to 350F/177C.
- In a large bowl, mix together the almond flour, erythritol and sea salt.
- Stir in the melted ghee and egg, until well combined, dry and crumbly.
- Continue mixing, pressing and stirring, until it’s uniform and there is no almond flour powder left.
- Grease the bottom of a 9 inch round pie pan.
- Press the dough firmly into the bottom of the pie tin, poke holes in the surface using a fork.
- Bake for 10-12 minutes, until lightly golden.
- Place the butter and Powdered Monk Fruit Allulose Sweetener in a heated large saute pan, mix continously and cook for 4-5 minutes, until golden brown.
- Pour in the cream and add the sea salt.
- Bring to a simmer and gently simmer for 15 to 20 minutes, until thickened.
- Remove the sauce from heat and stir in the vanilla and maple extracts, next add the egg and mix well using a whisk.
- Place the chopped pecans evenly over the crust, pour the filling mixture over the pecans.
- Top with pecan halves, arranging evenly.
- Cover the edges of the pie crust with foil to avoid burning the crust.
- Place in the oven for 40-50 minutes, until the top is dark brown and the filling is almost set
- Allow to cool and then place in the fridge for 1 hour or until chilled completely.
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