Low Carb Pecan Pie (Easy + Keto!)
This low carb pecan pie is my holiday FAVE! Thanks to its ultra buttery and flaky crust, followed by its delectably sweet filling.
Ingredients:
Crust:
- 1 low carb pie crust unbaked
Pie:
- 4 large eggs
- 1 1/2 cup golden swerve or lakanto (see sweetener notes below) packed
- 3/4 cup heavy cream
- 1 teaspoon xanthan gum
- 1/2 teaspoon kosher salt
- 1/4 cup unsalted butter melted + cooled slightly
- 1 teaspoon vanilla
- 2 cups pecans chopped
- 3/4 cup pecan halves
Instructions:
- Preheat oven to 400 F.
- Use an electric mixer to whisk the eggs ( 4 large in size).
- Add brown erythritol (1 1/2 cup), heavy cream (3/4 cup), salt (1/2 teaspoon), melted butter (1/4 cup), xanthan gum (1 teaspoon), vanilla (1 teaspoon) and combine.
- Butter your pie pan, then line it with your crust -- if using my low carb pie crust, roll into a 13" circle between 2 sheets of parchment. Place it inside the buttered pie pan. Fold over the edges, and press them with a fork.
- Sprinkle chopped pecans (2 cups) into the pie crust.
- Pour egg mixture over the pecans.
- Arrange pecan halves on top of the filling.
- Brush the edge of your crust with whisked egg using a pastry brush.
- Place pie on a rimmed baking sheet, and bake in your preheated oven for 10 minutes.
- Remove your pie from the oven, and create a collar of foil around the crust (this will prevent it from burning as it's higher in fat than most pie crusts).
- Reduce the heat of your oven to 325 degrees and continue to bake 45-55 minutes -- you'll know your pie is done once the center is firm.
- Allow pie to cool before slicing, and enjoy!
0 Comments