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.
