Keto Pecan Pie Filling Food

THE BEST KETO SUGAR-FREE PECAN PIE RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C).
• Make the almond flour pie crust according to the instructions here.
• Meanwhile, make the filling. In a large saute pan (not a saucepan!) over medium-low heat, heat the butter and Besti for about 5 minutes, stirring frequently, until dark golden brown.
• When golden, add the cream and sea salt. Bring to a gentle simmer. Simmer for 15 to 20 minutes, until bubbly, dark golden and thick. The caramel sauce should coat the back of a spoon.
• Remove the sauce from heat. Stir in the vanilla and maple extracts.
• Let pie crust and caramel sauce cool separately for 15 to 20 minutes, until warm but not hot. While they are cooling, you can either leave the oven on (you will need it again) or preheat it to 350 degrees F (177 degrees C) again when the cooling time is almost up.
• Once caramel sauce has cooled enough not to cook an egg being added to it (warm is fine), whisk in the egg.
• Place chopped pecans evenly into the crust. Pour the caramel/egg mixture over the pecans. Top with pecan halves.
• Cover the edges of the pie crust with foil, leaving the center open.
• Bake for about 30 to 35 minutes, until the top is dark brown and the filling is bubbly, thick, and almost set (it should no longer jiggle but will still look a little wet).
• Cool completely to set. For best results, chill for at least 1 hour before slicing.

KETO PECAN PIE

Steps:

• In a food processor, add almond flour, coconut flour, xanthan gum and salt. Pulse to combine. Add chilled cubed butter and cream cheese. Pulse until coarse crumbles form. (See instructions below if you don't have a food processor.)
• Add egg and vinegar. Pulse mixture until just combined and a dough ball forms. Wrap pie dough in plastic wrap, flaten into a disc shape and refrigerate for one hour.
• Place the chilled dough in between two sheets of parchment paper. Starting from the center of the disc and working your way out in all directions, roll out pie dough into a circular shape. If the parchement paper crumples beneath the dough, either carefully stretch the paper out or flip the parchment paper so the bottom layer is on top and stretch out the paper. Continue rolling until you are at least an inch wider on all edges than the pie pan you want to use. Crust should be between 1/8 to 1/4 inch thick.
• Remove top layer of parchment paper. Place pie pan upside down on top the pie crust. Holding one hand on the pie pan, slide your hand under the bottom parchment paper and flip so the pie pan is on the bottom and crust is on top. Remove parchement paper.
• Gently press the pie dough into the pie plate and trim the edges if needed. Flute the edges of the dough by pinching dough with your thumb and index finger all around the crust. Refrigerate until ready to bake.
• Preheat oven to 325 degrees.
• In a saucepan, add heavy cream, sugar-free syrup and golden monkfruit. Mix and heat over medium heat until sweetener has dissolved and mixture is heated through.
• Stir in butter and salt until butter is melted.
• Whisk in egg yolks.
• Scatter chopped pecans in the bottom of the pie crust. Pour in pie filling. Bake at 325 degrees for 45-60 minutes or until the filling is set and lightly jiggly. Refrigerate for 1 hour to cool and set the filling.

SUGAR-FREE KETO PECAN PIE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C).
• Crust:.
• In a bowl, mix together the almond flour, chopped pecans, cinnamon, nutmeg and melted butter. If you want a more sweet crust, add a little sweetner to taste.
• Use a 9 inch springform pan or round pie tin, add the crust mixture, and press down firmly across the bottom of pan, forming the raw crust.
• Bake the crust at 350 degrees for 8 minutes until the crust sets and some color shows up. Do not over bake the crust at this point! It will back some more with the filling.
• Pull the crust out of the oven to cool the crust before filling with the pecan pie filling.
• Filling:.
• Reduce the heat in the oven to 325 degress.
• In a large saute pan heat the butter and powdered sweetener over medium low heat about 5 minutes, stirring frequently until the butter and sweetener turns color to a golden brown.
• Add the cream and salt and, bring to a boil and turn heat down to a simmer.
• Simmer for 15 to 25 minutes until the cream caramel filling is bubbly, dark golden brown and thicker. The creamy, caramel sauce should coat a spoon. The thicker, the better, but don't burn it.
• Remove from the heat and stir in the vanilla extract and the maple syrup and stir completely.
• With the pie crust and the filling cool (15-20 minutes) and cool enough to not cook the eggs, whisk in the egg.
• Using a spatula pour the filling mixture into the the cooled crust and shake it a bit to even out the mixture across the crust.
• Carefully place the whole pecans across the top of the filling either randomly or in any fancy pattern you wish.
• Bake for about 40-50 minutes checking carefully on the crust color until the top of the filling is dark brown and the filling is set. They may be a few bubbles or holes on top of the filling. Don't burn the crust!
• Cool for at least an hour before slicing. As the filling cools it will set up more than when hot and in the oven.
• Serve with some whipped cream topping or ice cream of your choice.