Keto Pecan Pie Chronicles

Keto Pecan Pie Recipe

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8 slices

Nutrition Values (Per Serving):

• Calories: 350
• Total Fat: 32g
• Saturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 70mg
• Sodium: 220mg
• Total Carbohydrates: 10g
• Dietary Fiber: 4g
• Sugars: 1g
• Erythritol: 3g
• Protein: 8g

Ingredients:

For the Crust:

• 1 ½ cups almond flour
• 1/4 cup coconut flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup erythritol (or your preferred keto-friendly sweetener)
• 1/2 cup cold butter, cubed
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Filling:

• 1 cup pecan halves
• 1/2 cup erythritol (or other keto-friendly sweetener of choice)
• 1/3 cup sugar-free maple syrup
• 2 tablespoons melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

For the Crust:

1. Preheat your oven to 350°F (175°C).
2. In a food processor, combine the almond flour, coconut flour, shredded coconut, erythritol, and salt. Pulse until well mixed.
3. Add the cold, cubed butter to the mixture in the food processor. Pulse the ingredients until it resembles coarse crumbs.
4. In a separate bowl, whisk together the egg and vanilla extract.
5. Pour the egg mixture into the food processor and pulse until the dough comes together.
6. Remove the dough from the food processor and press it evenly into the bottom of a 9-inch (23 cm) pie dish, making sure to go up the sides of the dish to form the crust.
7. Bake the crust in the preheated oven for 10-12 minutes or until it’s lightly golden. While you prepare the filling, remove the baked goods and let them cool.

For the Filling:

1. In a mixing bowl, combine the erythritol, sugar-free maple syrup, melted butter, eggs, vanilla extract, and salt. Whisk until well combined.
2. Arrange the pecan halves evenly over the cooled crust.
3. Pour the filling mixture over the pecans in the crust.
4. Carefully transfer the pie to the oven and bake for 30-35 minutes, or until the filling is set, and a toothpick inserted in the center comes out clean.
5. Once done, remove the keto pecan pie from the oven and allow it to cool on a wire rack. As it cools, the pie will continue to set.
6. Once completely cooled, slice into 8 equal portions.

Serve and Enjoy:

Your Keto Pecan Pie is ready to serve! You can optionally serve it with a dollop of keto-friendly whipped cream or a scoop of low-carb vanilla ice cream for extra indulgence.

Chef’s Tips:

• Make sure to use cold butter when making the crust. Cold butter helps create a flaky and tender crust.
• If you prefer a sweeter pie, you can adjust the sweetness by adding more erythritol or your preferred keto-friendly sweetener to the filling mixture.
• Store any leftover pie slices in an airtight container in the refrigerator for up to 4 days.
• This Keto Pecan Pie is a great dessert option for those following a low-carb or ketogenic diet. It’s rich, nutty, and satisfying without the excess sugar and carbs of traditional pecan pie.

Enjoy your delicious and keto-friendly pecan pie!