Sugar-Free Keto Pecan Pie

Submitted by Tomaso Basso

"My wife and I have been trying adapt recipes for a Keto lifestyle and diet. Sometimes there's some things we love that are a bit more challenging. Pies fall into that area. This pecan pie recipe was perfect for our Christmas dinner and I would definitely make it again. It takes a little time, but was worth it. Monk fruit sweetener, cream and sugar-free maple syrup for the filling and nuts for the rest of it. Enjoy!"

 

• Ready In: 1hr 35mins
• Ingredients: 14
• Yields: 12 Slices
• Serves: 12

ingredients

• 1 cup finely chopped pecans
• 1 cup almond flour
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 2 tablespoons butter (melted)
• 3⁄4 cup butter (melted)
• 3⁄4 cup powdered artificial sweetener (I use monk fruit sweetener powdered)
• 1 1⁄2 cups heavy cream
• 1 teaspoon salt
• 1 tablespoon vanilla extract
• 3 tablespoons maple syrup, i use lakanto (sugar-free)
• 1 large egg
• 2 cups chopped pecans
• 3⁄4 cup whole pecans, for topping

directions

1. Preheat the oven to 350 degrees F (177 degrees C).

2. Crust:

3. In a bowl, mix together the almond flour, chopped pecans, cinnamon, nutmeg and melted butter. If you want a more sweet crust, add a little sweetner to taste.
4. Use a 9 inch springform pan or round pie tin, add the crust mixture, and press down firmly across the bottom of pan, forming the raw crust.
5. Bake the crust at 350 degrees for 8 minutes until the crust sets and some color shows up. Do not over bake the crust at this point! It will back some more with the filling.
6. Pull the crust out of the oven to cool the crust before filling with the pecan pie filling.

7. Filling:

8. Reduce the heat in the oven to 325 degress.
9. In a large saute pan heat the butter and powdered sweetener over medium low heat about 5 minutes, stirring frequently until the butter and sweetener turns color to a golden brown.
10. Add the cream and salt and, bring to a boil and turn heat down to a simmer.
11. Simmer for 15 to 25 minutes until the cream caramel filling is bubbly, dark golden brown and thicker. The creamy, caramel sauce should coat a spoon. The thicker, the better, but don't burn it.
12. Remove from the heat and stir in the vanilla extract and the maple syrup and stir completely.
13. With the pie crust and the filling cool (15-20 minutes) and cool enough to not cook the eggs, whisk in the egg.
14. Using a spatula pour the filling mixture into the the cooled crust and shake it a bit to even out the mixture across the crust.
15. Carefully place the whole pecans across the top of the filling either randomly or in any fancy pattern you wish.
16. Bake for about 40-50 minutes checking carefully on the crust color until the top of the filling is dark brown and the filling is set. They may be a few bubbles or holes on top of the filling. Don't burn the crust!
17. Cool for at least an hour before slicing. As the filling cools it will set up more than when hot and in the oven.
18. Serve with some whipped cream topping or ice cream of your choice.