Island Pecan Pie

Ingredients

For the Crust:

• 1 ½ cups almond flour
• ¼ cup melted butter
• 2 tbsp powdered erythritol
• ½ tsp vanilla extract
• Pinch of salt

For the Filling:

• ¾ cup pecans (chopped & whole for topping)
• ½ cup unsweetened shredded coconut
• ½ cup coconut cream
• ¼ cup butter, melted
• ⅓ cup brown sugar substitute (like Swerve or Lakanto)
• 2 eggs
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp salt

Instructions

1. Make the Crust:

1. Preheat oven to 325°F (163°C).
2. Mix almond flour, melted butter, erythritol, vanilla extract, and salt in a bowl.
3. Press the mixture into a greased 9-inch pie pan.
4. Bake for 8-10 minutes or until slightly golden. Set aside.

2. Prepare the Filling:

1. In a saucepan over medium heat, melt the butter and stir in the brown sugar substitute until dissolved.
2. Remove from heat and whisk in coconut cream, eggs, vanilla extract, cinnamon, and salt.
3. Stir in chopped pecans and shredded coconut.

3. Assemble & Bake:

1. Pour the filling into the pre-baked crust.
2. Arrange whole pecans on top for decoration.
3. Bake for 30-35 minutes or until the filling is set.

4. Cool & Serve:

• Let it cool completely before slicing for the perfect texture.
• Serve as is or with a dollop of keto whipped cream! 😍