Name: Keto Pecan Pie
Yield: 1
Ingredients: 2 c. almond flour -; 1/2 c. coconut flour -; 1/2 c. (8 tablespoons) unsalted butter, melted -; 1/2 tsp. baking powder -; 1/2 tsp. xanthan gum -; 1/4 tsp. kosher salt -; 1 egg -; 4 tbsp. unsalted butter, melted -; 3 eggs -; 1/2 c. monkfruit sugar -; 1/2 c. sugar-free maple flavored syrup -; 1/2 c. heavy cream -; 1 tsp. pure vanilla extract -; 1/4 tsp. Xanthan gum -; 1/4 tsp. kosher salt -; 2 c. toasted pecans, 1/2 cup chopped and the rest whole -

Recipe information

Cooking:

Servings per container:

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More details

Ingredients for - Keto Pecan Pie

1. 2 c. almond flour -

2. 1/2 c. coconut flour -

3. 1/2 c. (8 tablespoons) unsalted butter, melted -

4. 1/2 tsp. baking powder -

5. 1/2 tsp. xanthan gum -

6. 1/4 tsp. kosher salt -

7. 1 egg -

8. 4 tbsp. unsalted butter, melted -

9. 3 eggs -

10. 1/2 c. monkfruit sugar -

11. 1/2 c. sugar-free maple flavored syrup -

12. 1/2 c. heavy cream -

13. 1 tsp. pure vanilla extract -

14. 1/4 tsp. Xanthan gum -

15. 1/4 tsp. kosher salt -

16. 2 c. toasted pecans, 1/2 cup chopped and the rest whole -

How to cook deliciously - Keto Pecan Pie

1. Stage

Make the crust: Adjust an oven rack to center position, and preheat the oven to 350°.

2. Stage

In the bowl of a stand mixer fitted with the paddle attachment, combine the almond flour, coconut flour, butter, baking powder, xanthan gum, and salt. Mix on medium speed until well combined. The mixture will be moist but still crumbly. Alternatively, you can do this by hand, in a bowl with a rubber spatula.

3. Stage

Tip the dough into the bottom of a 9” pie pan and using your hands, evenly press the crust into the pan. Using a fork, prick holes all over the bottom of the crust. Transfer to the oven and bake for 15 minutes.

4. Stage

Meanwhile make the filling: Combine the butter, eggs, monkfruit sweetener, syrup, heavy cream, vanilla, xanthan gum, and salt in the bowl of the stand mixer. Mix on medium speed until well combined.

5. Stage

Assemble: Sprinkle ½ pecan pieces in the bottom of the crust, then carefully pour the filling over the top. Transfer the pie to the oven and bake for 30 minutes. Remove the pie, and carefully (the filling will be hot!) place the whole pecans on top. Bake for another 20 to 25 minutes. The crust should be a deep golden brown, and the filling will look dry on top but still have a very slight wobble in the middle.

6. Stage

Remove the pie from the oven and let cool at room temperature for 1 hour. Transfer the pie to the refrigerator and let chill and set up for at least 12 hours.