Low Carb Pecan Pie Recipe
Most of us, if not all, look forward to Thanksgiving every year. And by thanksgiving I really just mean Low Carb Pecan Pie! Sure, we have a lot to be thankful for, but I think you know that I’m referring specifically to the Thanksgiving feast! Being Keto on Thanksgiving isn’t that bad for the most part – you can indulge in multiple servings of turkey and take some extra skin! You can even pile on veggies, such as green beans and creamed spinach. But, what about dessert?!
When it’s time to hit up the dessert table we are forced to sit on the side lines and watch, and honestly, I’m tired of not being able to have my pie and eat it too! So, after a couple test runs and a lot of eaten pie I created the perfect Low Carb Pecan Pie, and it tastes like the real deal!
INGREDIENTS :
CRUST
- 3/4 Cup Coconut flour
- 1.5 Large eggs
- 3 Tbsp erythritol
- 6 Tbsp Butter
- 3/4 Tbsp coconut oil
- 3/4 Tsp vanilla extract
- 1/2 Tsp Pink Salt
FILLING
- 2 Large eggs
- 10 Tbsp erythritol
- 2 Tbsp Butter
- 10 Tbsp sugar free maple syrup
- 1 Tsp vanilla extract
- 1 1/2 Cups Raw Pecans roughly chopped
INSTRUCTIONS :
CRUST
- Combine dry ingredients in a bowl and set aside.
- Combine wet ingredients in a bowl, combine well and slowly start to add the dry ingredients until fully combined.
- All the ingredients should form a soft dough.
- Grease your pie pan and using your hands press the dough into the bottom and up the sides of the pan.
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get full recipes : ketoconnect.net