Keto Pecan Pie [Low-carb, Keto, Sugar-free, Gluten-Free]
The Perfect Keto Pecan Pie (with Brown Butter Crust)
Keto | Sugar-free | Gluten-Free | Vegetarian
Trying to stay Keto during the holidays? Look no further than this perfect (and perfectly Keto) Pecan Pie. Don’t miss out of your favorite treat this thanksgiving. And don’t be afraid to bring this over to someone else’s house, because trust me, they won’t be able to tell it’s Keto. It’s that good!
Let me know if you try it!!
INGREDIENTS:
Brown Butter Pie Crust:
2 cups - Almond Flour
1/4 cup - Coconut Flour
1 packet - Unflavored Gelatin
1/3 cup - Allulose (or any granulated sweetener)
1/4 tsp - Salt
1 stick - Unsalted Butter
Pecan Pie Filling:
2 sticks, divided - Unsalted Butter
1 cup - Allulose (must be allulose, as other sweeteners will not caramelize properly)
1/2 tsp - Maple Extract (find it right next to the vanilla extract in the baking aisle. If you can’t find it, just use vanilla instead.)
3 - Eggs
2 cups - Pecan Halves
DIRECTIONS:
In a food processor, add the almond flour, coconut flour, gelatin, sweetener, and salt. Blend on high speed for 1 full minute, until it is well combined and evenly mixed. Keep the mixture in the processor, as we will come back to this shortly.
In a small frying pan on medium-high heat, add the butter. Keep stirring it until it browns and you get a distinctly nutty aroma. Use the smell as the guide, and as soon as it smells nice and nutty, immediately pull the pan off the heat. You’ll also look for brown speckles to form at the bottom of the pan. Just don’t burn the butter or it will smell and taste bitter and burnt.
Pour the browned butter into the processor over the dry ingredients. Then pulse the blender until it forms a “wet sand” consistency. Press that dough into a pie pan (see image above).
Bake at 350F for 12-15 minutes, or just until a light brown/blonde color. Set aside.
To make the filling, melt 1 stick of butter in a sauce pan over medium-high heat. Add the allulose, and stir/whisk constantly for about 5 minutes, or until a sticky caramel forms (note: don’t let the caramel get too dark, as it can burn more easily than a typical sugar caramel. You just want it to bubble until it gets thick)
Remove from the heat, and stir in the second stick of butter (cold) to stop the cooking, and add the maple extract. Whisk until combined. Pour into a bowl to cool down.
Once the caramel has cooled a bit, carefully whisk in the eggs - just keep whisking as you add the eggs so the warm caramel doesn’t scramble the eggs.
Add the pecan halves to your pie crust, then pour the caramel over the top of the pecans. Bake at 300F for 45 minutes. Let cool completely before serving. This can made up to 2 days ahead.
Enjoy! Happy Holidays!
