Keto Pecan Pie

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup powdered erythritol or other keto-friendly sweetener
• 1/4 cup melted butter

For the filling:

• 1 cup powdered erythritol or other keto-friendly sweetener
• 1/2 cup sugar-free maple syrup or sugar-free pancake syrup
• 1/3 cup melted butter
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups pecan halves

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium-sized bowl, combine the almond flour, 1/4 cup powdered erythritol, and 1/4 cup melted butter for the crust. Mix until well combined.
3. Press the crust mixture into a 9-inch pie dish, covering the bottom and sides evenly.
4. In a separate bowl, whisk together 1 cup powdered erythritol, sugar-free maple syrup, 1/3 cup melted butter, eggs, and vanilla extract until the mixture is smooth.
5. Stir in the pecan halves and mix until they are evenly coated with the filling.
6. Pour the pecan filling into the prepared pie crust.
7. Bake the pie in the preheated oven for about 30 to 35 minutes, or until the filling is set and the crust is lightly browned.
8. Once the pie is done baking, remove it from the oven and allow it to cool before serving.

Nutrition

• Calories: ~350-400 kcal
• Total Fat: ~35-40g
• Saturated Fat: ~10-15g
• Trans Fat: 0g
• Cholesterol: ~80-100mg
• Sodium: ~150-200mg
• Total Carbohydrates: ~5-10g (including dietary fiber and sugar alcohols)
• Net Carbohydrates: ~2-5g (Net carbs are calculated by subtracting fiber and sugar alcohols from the total carbs.)
• Sugars: 0g
• Protein: ~6-8g