Keto Pecan Cream Pie:
Ingredients:
For the crust:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup powdered erythritol or your preferred keto sweetener
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
For the filling:
- 1 cup heavy cream
- ½ cup powdered erythritol or your preferred keto sweetener
- 2 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup chopped pecans
Instructions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the almond flour, coconut flour, powdered erythritol, melted butter, and vanilla extract. Mix until a dough forms.
- Press the dough into a greased 9-inch pie dish, covering the bottom and sides evenly.
- Bake the crust in the preheated oven for about 10-12 minutes, or until it’s golden brown. Remove from the oven and let it cool.
- In a saucepan, combine the heavy cream, powdered erythritol, egg yolks, and salt over medium heat. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
- Remove the saucepan from the heat and stir in the butter and vanilla extract until smooth.
- Fold in the chopped pecans.
- Pour the filling into the cooled pie crust, spreading it evenly.
- Place the pie in the refrigerator to chill and set for at least 2-3 hours, or until the filling is firm.
- Once the pie is set, slice and serve.
Nutrition Information (per serving, based on 8 servings):
Please note that these values are approximate and can vary based on specific ingredients and portion sizes. Always verify with a reliable nutrition calculator if precise numbers are required.
- Calories: ~420 kcal
- Total Fat: ~40g
- Saturated Fat: ~16g
- Cholesterol: ~135mg
- Sodium: ~80mg
- Total Carbohydrates: ~8g
- Dietary Fiber: ~4g
- Sugars: ~2g
- Net Carbs: ~4g
- Protein: ~7g
Remember that the above nutrition values are estimates and can vary based on factors such as the brand of ingredients used and portion sizes. Adjustments to the recipe or serving sizes will affect the final nutritional content.
