This is late in coming out to you BUT Pecan Pie should be enjoyed all year long, not just over the holidays!! I am so excited to share this incredible recipe I made recently and that my entire family, keto and non-keto, thoroughly enjoyed!! Mind you I had NEVER attempted a pecan pie in the past so I was nervous but I LOVE pecans and I love pie so I figured this would be a good bet....and it was!
For the Crust you will need:
- 3/4 cup Coconut Flour
- 1.5 eggs (yes that is weird- 1 isn't enough, 2 is too much. Do your best and eyeball half an egg!)
- 3 tsp erythritol (I use Lakanto)
- 6 TBSP grass fed butter
- 3/4 TBSP coconut oil
- 3/4 Tsp Vanilla extract
- 1/2 Tsp salt
Preheat over to 350
Combine dry ingredients in bowl and set aside and the wet ingredients in another bowl- combine well and gradually add the wet ingredients until fully combined until it forms a soft dough.
Grease your pie pan and press the dough into the pan covering the bottom and sides. Then bake for 11-12 minutes. Make sure edges don't burn.
Remove and let it cool completely before adding filling!
- 3/4 cup Sugar free maple syrup substitute (I use Lakanto Maple Flavored Syrup)
- 1 cup of Pecans chopped
- 2 eggs
- 1/4 Cup monkfruit sweetener (I use Lakanto)
- 2 TBSP grass fed butter
- 1 TBSP Vanilla extract
Preheat oven to 350 and melt butter in microwave (or stovetop)
Place all ingredients (except for pecans) into a bowl and mix
Fill the cooled crust with the chopped pecans
Pour the wet mixture over the pecans and then bake for 50 minutes! Once you remove the pie from the oven let it set for several hours or overnight in fridge!
Next time I think I may add some sugar free chocolate chips! Let me know if you try this and any variations! Would love your feedback!