Low-Carb Pecan Pie
Sweet and salty filling on top of a perfect almond crust, this low-carb pecan pie is a popular keto dessert recipe.
Equipment
- 9x9 Pie Plate
Ingredients
Keto Almond Flour Crust
- 1 1/2 cups Almond Flour
- 1/4 tsp Almond Extract
- 1/2 tsp Cinnamon
- 3 tbsp Swerve Confectioner's Sugar Substitute
- 1/4 cup Melted Butter
Pecan Filling
- 1 cup Chopped pecans
- 4 tbsp Butter
- 1/2 cup Swerve Brown Sugar Substitute
- 1/3 cup Heavy Whipping Cream
- 1 tsp Vanilla
- 1/4 tsp Cinnamon
- 2 large Eggs beaten
Instructions
- Preheat the oven to 350 degrees, and grease a 9x9 baking dish.
- Blend together the ingredients for the crust, and press into the prepared baking dish.
- Bake for 12 minutes.
- While the crust is baking, add the butter, brown sugar substitute, heavy whipping cream and cinnamon to a pot over medium heat on the stove.
- Once the butter and sugar have melted, and the mixture is almost boiling, add a bit of the hot mixture to the eggs in a bowl, whisking constantly.
- When the eggs are tempered, stir them into the mixture, and simmer for a few minutes.
- Remove the mixture from the heat, and stir in the vanilla and pecans.
- Pour the topping over the crust, and let cool to room temperature. Slice and serve, or chill before serving if desired.
Notes
Calories: 345 Net Carbs: 2 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.