Keto Pecan Pie
Ingredients
The crust
-
1 ½
cups
almond flour
-
¼
cup
coconut flour
-
¾
teaspoon
xanthan gum
-
¼
teaspoon
salt
-
¾
cup
unsalted butter
-
1
large
egg
The filling
-
¾
cup
unsalted butter
-
1
cup
Brown Swerve
-
1
teaspoon
vanilla extract
-
½
teaspoon
salt
-
3
large
eggs
-
2
cups
raw pecan halves
Instructions
- Preheat the oven to 350°F.
- Prepare the keto pie crust by mixing almond flour, coconut flour, xanthan gum, and salt in a large bowl.
- Cut cold unsalted butter into the flour mixture until crumbly, then add the beaten egg and mix until a dough forms.
- Transfer the dough to a pie pan, freeze for at least 10 minutes, then par-bake for 10 minutes.
- For the filling, melt butter in a saucepan, then whisk in Brown Swerve until dissolved.
- Let the filling cool for 10 minutes, then whisk in vanilla, salt, and eggs.
- Stir in half of the pecan halves, pour into the crust, and top with remaining pecans.
- Bake for 40-45 minutes, then let cool for at least an hour before serving.
Nutrition Facts (estimated)
Servings
8
Calories
649
Total fat
64g
Total carbohydrates
10g
Total protein
11g
Sodium
273mg
Cholesterol
181mg
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