Classic Keto Pecan Pie

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

Photo & Recipe Found at ChocZero

INGREDIENTS

KETO PECAN PIE CRUST

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• 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

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• 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

1. 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.

2. Wrap dough with plastic wrap and refrigerate for 1 hour.

3. 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.

4. Preheat the oven to 325°F.

5. 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.

6. 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.