This Keto Pecan Pie is like biting into Heaven (Gooey & Flaky)

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Gooey, Keto pecan pie with around 1.4 g carbs per slice!

GET THE FULL PRINTABLE RECIPES ⬇️⬇️
✅ KETO PECAN PIE:
✅ KETO VANILLA ICE CREAM:

⬇️ PRODUCTS MENTIONED ⬇️
Almond Flour:
Sweetener:
Xanthan Gum:
Rice Vinegar:
Allulose syrup: or you can use ChocZero Caramel Syrup:

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KETO PECAN PIE RECIPE
Serves 12

..Crust..
1 cup almond flour
3 tablespoons coconut flour
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
1 ounce cream cheese, softened
1 egg
1 1/2 teaspoons rice vinegar or apple cider vinegar

..Filling..
1/2 cup heavy whipping cream
1/2 cup Caramel Syrup or allulose syrup
1/3 – 1/2 cup brown sugar-free sweetener, packed (use more if not keto adapted)
4 tablespoons unsalted butter
1/2 teaspoon salt
6 egg yolks, lightly beaten
1/2 cup chopped pecans

1️⃣ 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.
2️⃣ 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.
3️⃣ 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 parchment 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.
4️⃣ 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 parchment paper.
5️⃣ 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.
6️⃣ In a saucepan, add heavy cream, sugar-free syrup and brown sugar free sweetener. Mix and heat over medium heat until sweetener has dissolved and mixture is heated through.
7️⃣ 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. 8️⃣ 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.

MACROS (per serving)
Calories 238
Fat 23.8g
Protein 3.5g
Total Carbs 3.6g
Net Carbs 1.4g

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Music is from Epidemic Sound
#keto #ketopie #pecanpie

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Comments

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27 COMMENTS

  1. I tried your pecan pie from last year I think it was, in your Thanksgiving prep video. You used Choc Zero syrup and it was the best keto pie I've ever made. I'm not sure where to find allulose syrup. I'll have to look. It nice that you try many variations of the same recipe for us to try.

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