Sugar Free Keto Pecan Pie
a sugar free and delicious silky, sweet blend of eggs, butter and loads of pecans held together in a flaky low carb crust.
Servings: 9 slices
Calories: 382kcal
Cost: $10
Ingredients
Pie Crust
- ¾ cup almond flour
- ½ cup coconut flour
- ½ cup butter
- 1 tablespoon cream cheese
- ½ teaspoon salt
- ¼ teaspoon xanthan gum
- 1 large egg
- 2 teaspoon apple cider vinegar
Pie Filling
- ½ cup butter
- ¾ cup brown sweetener
- 1 teaspoon vanilla extract
- ¼ teaspoon Maple Extract optional
- 1 tablespoon heavy whipping cream
- 1 large egg
- ¼ teaspoon xanthan gum
- 1.5 cups pecan halves
Instructions
Pie Crust
- In a large bowl combine the almond flour, coconut flour, salt and xanthan gum¾ cup almond flour, ½ cup coconut flour, ½ teaspoon salt, ¼ teaspoon xanthan gum
- add the butter and cream cheese and use a pastry blender or two forks to cut them into the flour mixture until small pellets form.½ cup butter, 1 tablespoon cream cheese
- using a rubber spatula add in the egg and apple cider vinegar and mix together until combined. Then use hands to knead the dough for about a minute and form into a ball. Wrap in plastic wrap and store in the refrigerator for an hour.1 large egg, 2 teaspoon apple cider vinegar
- after an hour place a parchment paper on the counter and sprinkle with coconut flour. Remove dough from fridge and place on the parchment, sprinkle more coconut flour on the dough and then top with another sheet of parchment. Roll out the dough until it is about a 10" diameter.
- Once rolled out remove top parchment paper and place a 9" pie plate upside down onto the dough. Placing one hand underneath the parchment paper and on on the bottom of the pie plate, flip so that the dough is sitting on the pie plate. Gently remove the parchment, fold in and pinch the edges of the pie crust. Set aside in the fridge.
Pie Filling
- Preheat oven to 350°F
- Im a medium saucepan on low/medium heat add the brown sugar swerve and butter. Continue to stir regularly until all is melted and dissolved. Allow to simmer for 5 minutes while continuing to stir.½ cup butter, ¾ cup brown sweetener
- Remove from heat and whisk in the heavy whipping cream, vanilla and maple extract.1 teaspoon vanilla extract, 1 tablespoon heavy whipping cream, ¼ teaspoon Maple Extract
- Once cool to the touch whisk in the egg and sprinkle in the xanthan gum a little at a time while continuing to whisk.1 large egg, ¼ teaspoon xanthan gum
- Roughly chop the pecans halves, reserving about 20 halves for the top of the pie.1.5 cups pecan halves
- Remove pie crust from the fridge and transfer the chopped pecans to the crust, spread them out evenly. Top with the pie filling and then evenly place the 20 pecan halves facing up on top of the filling.
- Bake in the oven at 350*F for 45-50 minutes. Once the pie is slightly jiggly in the centre but firm around it, the pie is ready. (you can place tinfoil around the crust if you want a more lighter crust)
- (Refer to the detailed video instructions below if further clarification is needed)
Video
Notes
Top Tip: once cooled for a while the filling will crystallize a little bit. Simply microwave a slice for about 20 seconds to bring it back to a better consistency.
Nutrition
Serving: 1slice | Calories: 382kcal | Carbohydrates: 7g | Protein: 3g | Fat: 38g | Fiber: 4g | Sugar: 1g