Keto Pecan Pie

Servings: 10
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients:
Crust:
1 1/2 cups almond flour
1/4 cup unsalted butter, melted
1 large egg
2 tbsp erythritol
1/4 tsp salt
Filling:
1 cup chopped pecans
1/2 cup erythritol (brown sweetener style, like Swerve Brown)
1/2 cup unsalted butter, melted
2 large eggs
1/4 cup heavy cream
1 tsp vanilla extract
1/4 tsp salt
1/4 tsp cinnamon
Topping:
1/4 cup whole pecans (for decoration)
1/2 cup sugar-free whipped cream (optional)
Instructions:
Crust: Preheat oven to 325°F (160°C). Grease a 9-inch pie dish.
In a bowl, mix almond flour, melted butter, egg, erythritol, and salt until a dough forms. Press evenly into the bottom and sides of the pie dish.
Bake crust for 10 minutes, then cool slightly.
Filling: In a large bowl, whisk melted butter, erythritol, eggs, heavy cream, vanilla, salt, and cinnamon until smooth. Stir in chopped pecans.
Pour filling into the pre-baked crust. Arrange whole pecans on top in a decorative pattern.
Bake for 25-30 minutes, until the filling is set but slightly jiggly in the center. Cover edges with foil if the crust browns too quickly.
Cool completely at room temperature, then chill for at least 1 hour before slicing. Serve with a dollop of sugar-free whipped cream if desired.
Nutritional Information (per serving, without whipped cream):
Calories: 280 kcal
Carbohydrates: 7g (Net Carbs: 3g)
Protein: 6g
Fat: 27g
Fiber: 4g
Sugar: 1g
Tips:
Use a brown erythritol blend (like Swerve Brown) for a caramel-like flavor; regular erythritol works but is less rich.
Store leftovers in the fridge, covered, for up to 5 days.
Toast pecans lightly before adding to the filling for enhanced flavor.
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