Keto Pecan Pie

Pecan pie is a classic dessert that is often enjoyed during the holiday season, but it is typically made with a lot of sugar and corn syrup, making it a high-carb treat. However, you can still enjoy the flavors of pecan pie while following a keto diet by making a few substitutions to the traditional recipe.

This keto pecan pie recipe uses almond flour and erythritol instead of wheat flour and sugar, resulting in a delicious and low-carb dessert that is perfect for any occasion. The crust is flaky and buttery, while the filling is rich, sweet, and loaded with pecans. Give this keto pecan pie a try, and you won’t even miss the original recipe!

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup erythritol
• 1/4 tsp salt
• 1/4 cup unsalted butter, melted

For the filling:

• 1 1/2 cups pecans
• 1/2 cup butter
• 1 cup erythritol
• 1/2 cup heavy cream
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the almond flour, erythritol, and salt for the crust. Add in the melted butter and stir until well-combined.
3. Press the mixture into a 9-inch pie dish, making sure the crust is even and covers the bottom and sides of the dish.
4. Bake the crust for 10-12 minutes, or until lightly golden brown.
5. While the crust is baking, prepare the filling. Melt the butter in a saucepan over medium heat. Add in the erythritol and stir until dissolved.
6. Remove the mixture from heat and let it cool for a few minutes. Then, whisk in the heavy cream, eggs, vanilla extract, and salt until smooth.
7. Stir in the pecans, and then pour the filling into the baked crust.
8. Bake the pie for 35-40 minutes, or until the filling is set and the top is golden brown.
9. Let the pie cool to room temperature before serving. Enjoy your keto pecan pie!

Nutrition Facts:

Serving Size: 1 slice (1/8th of the pie) Calories: 390 Fat: 37g Protein: 7g Net Carbs: 4g