Simple Keto Pecan Pie

If you are looking for the best tasting Keto Pecan Pie that lets you enjoy the holidays without stressing over carbs, I have the one for you! 

Nothing says "Happy Holidays" like a warm pecan pie. But those of us watching our carbs may feel like we have to miss out on sweets this season. 

I personally think having low carb options for our favorite foods will help longterm success with keto.

This keto pie crust is easy to make and stays light and flaky without taking away from the delicious filling. 

I caught myself nibbling on it even before it was cooked - like cookie dough! So yum! 

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Keto Pecan Pie

Ingredients:

For the Crust:

• ½ c Coconut Flour
• 1 ⅓ c Almond Flour
• ½ teaspoon Baking powder
• ½ teaspoon Xanthan gum (I like this one)
• ¼ teaspoon Salt
• 13 tablespoon Very cold butter

For the Filling:

• ½ c. Keto Pecan Maple Syrup (I love this one)
• 2 Eggs
• ½ c Erythritol
• 2 tablespoon Butter unsalted
• 2 teaspoon Vanilla extract
• 1 ½ c Chopped pecans
• 2 tablespoon Brandy
• 1 tablespoon Heavy whipping cream
• Pinch of salt

Instructions:

Preheat oven to 325*.

Start by creating your crust. Place all of the ingredients for the crust except the butter into a mixing bowl, and combine well.

Cut the cold butter into the other ingredients, and beat with your mixer until well combined. You can alternatively use a food processor and pulse until combined if you like.

Empty the dough onto some plastic wrap, wrap tightly, and place in the fridge for at least an hour.

Once chilled, remove the dough, and push it into a greased pie pan. You can mold the dough out flat all the way around the pie pan, and pinch together the crust at the top. Try to distribute the dough as evenly as possible.

Once the dough is lining the pie pan, poke holes in the bottom with a fork. Pre-bake the crust for 10 minutes, remove and let cool.

To create the filling, mix all of the ingredients except the pecans in a mixing bowl. Combine well.

Line the bottom of the cooled crust with 1 ½ cups of chopped pecans.

Pour the filling mixture over the pecans, and level it out.

Bake for 50 minutes or an hour until the filling has set. If the crust begins to get too brown, you can coverit with tin foil and continue to bake.

Let the pie cool, and serve chilled. This crust is quite flaky, so if you are worried about presentation, use caution when cutting pieces and transferring them to plates.