You won’t miss the sugar. It's exactly the same as the real thing for a guilt-free Thanksgiving.
This traditionally sugary pie filling with a completely sugar free pecan pie filling yet it's just as sweet.
Recipe Found at ChocZero
INGREDIENTS
KETO PECAN PIE CRUST
1 cup almond flour
1/3 cup coconut flour
1 tsp xanthan gum
1/4 tsp salt
1/2 cup unsalted butter, chilled and cubed
1 Oz. cream cheese
1 egg
1 1/2 tsp rice vinegar
KETO PECAN PIE FILLING
10.5 Oz. sugar free keto honey
1/2 cup heavy whipping cream
4 tbsp unsalted butter, cubed
1/2 tsp salt
6 egg yolks, lightly beaten
1/2 cup chopped pecans
DIRECTIONS
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 sugar free keto honey and heavy cream to a small saucepan. 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.
