Keto Maple Pecan Pie
Ingredients
Crust
- Butter for greasing
- 1/2 cup chopped pecans
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 tsp salt
- 1/4 tsp xanthan gum
- 2 Tbsp Swerve Brown
- 1/4 cup butter melted
- 1/2 tsp vanilla
- 1/2 tsp maple flavoring
- 1 egg
Filling
- 8 Tbsp butter 1/2 cup
- 3/4 cup Lankanto maple syrup
- 4 Tbsp heavy whipping cream
- 1/2 cup Swerve Brown
- 1/2 cup Swerve granular
- 2 Tbsp maple flavoring
- 1 tsp vanilla
- 1 tsp butter pecan flavoring optional
- 3 eggs
- 1 1/2 cups chopped pecans
- 1/4 tsp salt
Instructions
For Crust
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Preheat oven to 350 F. Generously grease a 9" pie plate with butter. Set aside.
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Add pecans in the bowl of a food processor and pulse until it forms a coarse flour.
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Add almond and coconut flour, salt, xanthan gum, and Swerve Brown. Pulse until combined.
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Add melted butter, vanilla, and maple flavoring. Pulse until combined.
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Add egg and continue to pulse until a soft dough forms. It will start to pull away from the sides and form a ball.
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Place dough into the pie plate and press it across the bottom and up the sides. Poke bottom of crust with a fork. Set aside.
For Filling
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Browed butter: Add butter to medium sauce pan. Heat on medium and continuously whisk to make sure butter is heated evenly.
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Once butter begins to boil and foam, look for the formation of brown streaks on the bottom of the pan. When you begin to see the flecks of brown and smell a nutty aroma, reduce heat to low and continue to whisk until it's a medium brown. It can easily go from browned butter to burnt butter if heated too much. Remove from heat.
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Add maple syrup, heavy cream, and Swerve Brown, and Swerve granular. Return pan to low heat until sugar crystals are dissolved. About 3 minutes. Remove from heat and allow to cool.
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Add flavorings and salt. Mix.
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Add beaten eggs and mix. Be sure mixture isn't too hot or eggs will curdle and cook.
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Add pecans and stir.
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Pour mixture into crust.
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Cover edge of crust with pie crust shield or foil. Top of crust is easily burnt if not covered.
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Place pie in preheated oven and bake for 35 minutes. Remove from oven and allow to set for at least 3 hours before serving. Top with whipped cream if desired.
Recipe Notes
Note: be sure to cover edge with a pie crust shield. Edges will burn due to the high fat nature of the nuts in the crust. Also, the crust will be a little darker than a normal pie crust. The raw dough is darker to begin with and it will brown a little more during cooking than “flour” dough.
*Nutritional label does not include sugar alcohols or net carbs, so I’ve added that below as well as the NET CARBS.
Total Carbs: 24g
Dietary Fiber: 5g
Sugar Alcohols (erythritol): 16g