The Best Keto Sugar Free Pecan Pie 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.

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.