Ingredients:
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened shredded coconut
- 1/3 cup melted coconut oil
- 2 tablespoons keto sweetener (erythritol or monk fruit)
- 1/2 teaspoon vanilla extract
- A pinch of salt
For the Pecan Filling:
- 1 1/2 cups chopped pecans
- 1/2 cup keto-friendly syrup (such as sugar-free maple syrup)
- 1/3 cup heavy cream
- 1/4 cup unsalted butter
- 1/3 cup keto sweetener
- 3 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Instructions:
- 1. Preheat Oven:
- Preheat your oven to 350°F (175°C).
- 2. Make the Crust:
- In a bowl, combine almond flour, coconut flour, shredded coconut, melted coconut oil, keto sweetener, vanilla extract, and a pinch of salt. Mix until a dough forms.
- Press the dough into a pie dish, covering the bottom and up the sides. Prick the crust with a fork.
- 3. Pre-Bake the Crust:
- Bake the crust in the preheated oven for 10-12 minutes or until it’s golden brown. Allow it to cool while you prepare the filling.
- 4. Prepare the Pecan Filling:
- In a saucepan over medium heat, combine chopped pecans, keto-friendly syrup, heavy cream, unsalted butter, keto sweetener, beaten eggs, vanilla extract, and salt.
- Stir continuously until the mixture thickens, about 5-7 minutes.
- 5. Assemble and Bake:
- Pour the pecan filling into the pre-baked crust, spreading it evenly.
- Bake in the oven for an additional 20-25 minutes or until the filling is set.
- 6. Cool and Chill:
- Allow the Keto Pecan Cream Pie to cool at room temperature for about an hour, then refrigerate for at least 3-4 hours to let the flavors meld and the pie set.
- 7. Slice and Serve:
- Once fully chilled, slice the pie into wedges and serve. Optionally, top with a dollop of keto-friendly whipped cream.
- 8. Enjoy:
- Revel in the delightful flavors of this Keto Pecan Cream Pie, embracing the perfect harmony of creamy, nutty goodness in every bite.
- This recipe yields approximately 10 decadent slices of Keto Pecan Cream Pie.
