This delicious dessert recipe uses our sugar free syrup to create the pie filling.
Looking for the perfect low carb dessert for your Thanksgiving dinner? This Keto Pecan Pie has got you!
This delicious dessert recipe uses our sugar free syrup to create the pie filling--it tastes just like a classic pecan pie, but with none of the sugar and with no sugar alcohols! You can use our caramel, maple or vanilla syrup to make this pie: all are equally delicious.
Annie from Keto Focus is the talent behind this low carb spin on a classic thanksgiving dessert. And if you feel the urge to have two slices--well, it's the holidays 😘
Add the almond flour, coconut flour, xanthan gum, salt, butter and cream cheese to a food processor. Pulse until coarse crumbles form. Add in the egg and vinegar and pulse until a dough ball forms. If you don’t own a food processor you can cut the butter and cream cheese in using a pastry blender or a fork.
Wrap dough with plastic wrap and refrigerate for 1 hour.
To make the pie filling, add the keto friendly syrup and heavy cream to a small sauce pan. Heat over medium heat until foaming and bubbly. Remove from heat. Let cool for a couple minutes. Stir in butter and salt until butter is melted. Stir in beaten egg yolks.
Preheat the oven to 325°F.
Roll out pie crust in between two sheets of parchment paper. Roll to 1/8 to 1/4 inch thickness and place crust in a pie pan. Fold in the edges.
Scatter chopped pecans in the bottom of the pie crust. Pour in pie filling. Bake at 325°F for 45-60 minutes or until the filling is set and lightly jiggly. Refrigerate for 1 hour to cool and set the filling.
