Low-Carb Pecan Pie
Original Recipe
Ingredients
- Crust
2 1/3 cups almond flour
1 egg
4 tablespoons ghee or grass-fed butter, melted
1 tablespoon erythritol
1/4 teaspoon salt
- Filling
1 cup Swerve brown sugar
1/3 cup erythritol
4 tablespoons butter, melted
1/2 cup cashew, almond, or pecan butter
1/4 cup heavy cream
3 eggs
1/4 teaspoon sea salt
1/2 tablespoon vanilla extract
2 1/3 cups whole pecans
Directions
- Preheat oven to 350°F.
- Combine crust ingredients in a bowl using a rubber spatula.
- Spray a 10"x11.25" pie pan with oil or butter, and press the crust using a spoon to cover all edges to the top evenly.
- Bake for 8 to 10 minutes or just until firm. Take out, and allow to cool.
- Prepare the filling by whisking Swerve brown sugar, erythritol, butter, nut butter, heavy cream, eggs, salt, and vanilla extract in a large bowl until it has a smooth and shiny appearance.
- Add only 2 cups of pecans to the batter, and use a rubber spatula to incorporate.
- Pour the filling into the pie crust.
- Use the remaining 1/3 cup of pecans to decorate the top.
- Bake for 30 to 35 minutes, just until most of the pie is firm. The center will still be a little soft.
- Allow to cool for two to three hours, then enjoy.
Information
- Category
- Desserts, Pies/Tarts
- Yield
- 10-12 slices
- Prep Time
- 25 minutes
- Cook Time
- 35 minutes
- Total Time
- 59 minutes, 59 seconds