Low Carb Pecan Pie (Sugar Free & Keto)

This Low Carb Pecan Pie is doing double duty this holiday season. Helping you stick to your diet as well as dazzling the in-laws! We won't tell them there no sugar.


You’ll Need:

FILLING

  • 2 Large eggs
  • 10 Tbsp erythritol
  • 2 Tbsp Butter
  • 10 Tbsp sugar free maple syrup
  • 1 Tsp vanilla extract
  • 1 1/2 Cups Raw Pecans roughly chopped

CRUST

  • 3/4 Cup Coconut flour
  • 1.5 Large eggs
  • 3 Tbsp erythritol
  • 6 Tbsp Butter
  • 3/4 Tbsp coconut oil
  • 3/4 Tsp vanilla extract
  • 1/2 Tsp Pink Salt

Instructions:


CRUST:

  1. Combine dry ingredients in a bowl and set aside.
  2. Combine wet ingredients in a bowl, combine well and slowly start to add the dry ingredients until fully combined.
  3. All the ingredients should form a soft dough.
  4. Grease your pie pan and using your hands press the dough into the bottom and up the sides of the pan.
  5. After bottom and sides are covered bake in a 350 degree over for 12 minutes. Keep an eye on it to make sure the edges don't burn!
  6. Pull out of the oven and let cool fully (you can also let in cool over night in the fridge!)


FILLING:

  1. Add all the ingredients, except the pecans, into a mixing bowl and combine well.
  2. Layer the bottom of the cooled crust with the 1 1/2 cups of roughly chopped pecans.
  3. Pour the wet ingredients mixture over top of the pecans and crust covering all the pecans.
  4. Place pie into a 350 degree oven for 50 minutes.
  5. Once you pull the pie out of the oven let it set for a couple hours before slicing into it!
  6. Serve room temperature or reheat after it is fully set and enjoy!

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