Description
The ultimate in holiday desserts - This low carb pecan pie is rich, chewy and delicious.
Ingredients
Scale
For the crust:
- 1 1/2 cups blanched almond flour (I use this brand)
- 1/2 cup butter, melted (butter flavored coconut oil for dairy free)
- 1/4 cup granular erythritol (I use this brand)
For the filling:
- 4 large eggs
- 1/2 cup brown sugar erythritol or golden monk fruit sweetener
- 1/3 cup sugar free maple syrup (I use this brand)
- 1/4 cup butter, melted (butter flavored coconut oil for dairy free)
- 2 teaspoons pure vanilla extract (I use this brand)
- 1 teaspoon sea salt
- 1 1/2 cups chopped pecans
- 1/2 cup pecan halves
Instructions
For the crust:
- Preheat the oven to 350°F
- Combine the almond flour, melted butter and erythritol in a large mixing bowl. Mix well until a crumbly dough forms.
- Grease a standard tart pan or pie dish and spoon the crust dough into it.
- Using your fingers, press the dough firmly up the sides and across the base until it is covering the pan in an even layer.
- Bake for 10 minutes.
For the filling:
- Put the eggs, brown sugar erythritol, maple syrup, butter, vanilla, and sea salt in a mixing bowl and whisk until all ingredients are well combined.
- Add the pecan pieces and mix in. Pour the mixture into the pie crust and arrange the pecan halves on top in a decorative pattern.
- Bake for 40 minutes. Remove from the oven and allow to cool at least one hour before serving.
Notes
net carbs per slice:3.6g
- Prep Time: 15
- Cook Time: 50
- Category: Keto Desserts
- Method: Baking
Nutrition
- Serving Size: 1 slice
- Calories: 484
- Fat: 48g
- Carbohydrates: 8.2g
- Fiber: 4.5g
- Protein: 9.8g