Teresa's Recipes
Keto Pecan Pie
Savor the sweetness of an all-time classic dessert with a healthy twist. Our Keto Pecan Pie is a mouth-watering blend of crunchy pecans and a delectably sweet, buttery filling. Nestled in a golden, flaky crust made from almond flour, this low-carb delight is a perfect end to any meal. This recipe maintains the essence of traditional pecan pie, while accommodating the ketogenic diet.
Ingredients
- 1 and 1/2 cups, chopped Pecans
- 1 cup Erythritol
- 3, large Eggs
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1/2 cup, melted Unsalted butter
- 2 cups Almond flour
- 1/4 cup Sugar-free maple syrup
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 370
- Fat: 32g
- Carbs: 6g
- Protein: 8g
- Sodium: 85mg
- Sugar: 1g
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
- In a large mixing bowl, combine the almond flour, melted butter, 1/2 cup of erythritol, vanilla extract, and 1/8 teaspoon of salt. Mix well until a dough forms.
- Press the dough evenly into the greased pie dish, covering the bottom and sides. Ensure it is firmly packed and even.
- In a separate bowl, whisk together the eggs, remaining erythritol, and sugar-free maple syrup until well combined.
- Stir in the chopped pecans into the egg mixture until they are well coated.
- Pour the pecan and egg mixture into the prepared pie crust, spreading the pecans evenly.
- Bake in the preheated oven for 35-40 minutes, or until the filling has set and the crust is a golden brown. If the crust is browning too quickly, cover with aluminum foil.
- Remove the pie from the oven and allow it to cool completely before slicing. This will ensure the filling sets properly.