Directions: |
Directions:CRUST:
Melt butter in a medium microwavable bowl.
Add almond flour, eggs, sweetener (if using) and salt. Mix well. Stir in sifted coconut flour.
Knead dough with hands for about one minute, then shape dough into a ball.
Roll out between wax paper to about 1/8 inch think and turn dough into 9 inch pie pan or roll directly in pie dish using small pastry roller.
FILLING:
Beat eggs, sweeteners, butter, vanilla and salt until well blended.
Stir in chopped pecans then pour into pie crust.
Bake at 325°F for 35-40 minutes or until toothpick inserted halfway between center and crust comes out clean. The middle of the pie should not be set completely.
Cool slightly, then serve. Leftovers can be stored in the fridge for at least a week.
Serving: 1 slice | Calories: 249 kcal | Carbohydrates: 5.9g
Net Carbs: 2.2 g |
Personal
Notes: |
Personal
Notes: The closest thing I’ve found to brown sugar is Sukrin Gold which is a sweetener from Europe that’s now available in the United States at a reasonable price from Amazon.There’s also a newer product called Honest Syrup made by ChocZero.
In the original low carb pecan pie filling, I used a granular low carb brown sweetener. However, the filling was not that gooey after the pie had cooled. This is because the erythritol in the sweetener tends to crystallize in the recipe. That’s why I recommend using Sukrin gold sweetener instead.
The rare sugar sweetener allulose is another option. It’s a popular sweetener to use in sugar free ice cream recipes so the ice cream doesn’t freeze too hard. Since allulose performs more like sugar and has been shown to have no impact on blood sugar, it’s a good choice for a keto pecan pie too.
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This recipe for Keto Pecan Pie is from