Keto Pecan Pie For A Low Carb Thanksgiving Recipes

THE BEST KETO SUGAR-FREE PECAN PIE RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C).
• Make the almond flour pie crust according to the instructions here.
• Meanwhile, make the filling. In a large saute pan (not a saucepan!) over medium-low heat, heat the butter and Besti for about 5 minutes, stirring frequently, until dark golden brown.
• When golden, add the cream and sea salt. Bring to a gentle simmer. Simmer for 15 to 20 minutes, until bubbly, dark golden and thick. The caramel sauce should coat the back of a spoon.
• Remove the sauce from heat. Stir in the vanilla and maple extracts.
• Let pie crust and caramel sauce cool separately for 15 to 20 minutes, until warm but not hot. While they are cooling, you can either leave the oven on (you will need it again) or preheat it to 350 degrees F (177 degrees C) again when the cooling time is almost up.
• Once caramel sauce has cooled enough not to cook an egg being added to it (warm is fine), whisk in the egg.
• Place chopped pecans evenly into the crust. Pour the caramel/egg mixture over the pecans. Top with pecan halves.
• Cover the edges of the pie crust with foil, leaving the center open.
• Bake for about 30 to 35 minutes, until the top is dark brown and the filling is bubbly, thick, and almost set (it should no longer jiggle but will still look a little wet).
• Cool completely to set. For best results, chill for at least 1 hour before slicing.

KETO PECAN PIE FOR A LOW CARB THANKSGIVING

Steps:

• Add the almond flour, coconut flour, xanthan gum, salt, butter and cream cheese to a food processor. Pulse until coarse crumbles form. Add in the egg and vinegar and pulse until a dough ball forms. If you don't own a food processor you can cut the butter and cream cheese in using a pastry blender or a fork.
• Wrap dough with plastic wrap and refrigerate for 1 hour.
• To make the pie filling, add the keto friendly syrup and heavy cream to a small sauce pan. Heat over medium heat until foaming and bubbly. Remove from heat. Let cool for a couple minutes. Stir in butter and salt until butter is melted. Stir in beaten egg yolks.
• Preheat the oven to 325°F.
• Roll out pie crust in between two sheets of parchment paper. Roll to 1/8 to 1/4 inch thickness and place crust in a pie pan. Fold in the edges.
• Scatter chopped pecans in the bottom of the pie crust. Pour in pie filling. Bake at 325°F for 45-60 minutes or until the filling is set and lightly jiggly. Refrigerate for 1 hour to cool and set the filling.