Keto, gluten free, and low carb friends rejoice! Gone are the days where you’re stuck on the sidelines, wishing you could enjoy in the sugary infused coma that comes with desserts. The good thing about this pie is, you can enjoy without the guilt! No sugar spike since this recipe calls for erythritol (which scores a zero on the glycemic scale!) and yummy, healthy fats like raw pecans and coconut oil to keep you going and satisfy those cravings. At only 4 grams of carbs per serving, this will be your go-to pie for every Thanksgiving, Christmas, and really any occasion because who doesn’t love pecan pie?
Enjoy with sugar-free whipped cream or ice cream but, mostly importantly, enjoy knowing that this is the healthiest pie you’ll ever have!
Ingredients
For crust:
3/4 cup Coconut Flour
2 Large Eggs
3 Tablespoons Erythritol
6 Tablespoons Unsalted Butter, room temperature
3/4 Tablespoons Coconut Oil, melted
3/4 Tablespoons Vanilla Extract
1/2 Teaspoon Sea Salt
For Filling:
2 Large Eggs
10 Tablespoons Erythritol
2 Tablespoons Unsalted Butter, melted
10 Tablespoons Sugar-free Maple Syrup (My favorite is the Lakanto brand)
1 teaspoon Vanilla Extract
1-1/2 cups Raw Pecans, roughly chopped
Step 1:
Preheat oven to 350 degrees F. For the crust, combine coconut flour, erythritol, and sea salt in a bowl and set aside. In a second bowl, combine the eggs, coconut oil, and and vanilla extract. Add the dry ingredients, and combine with a fork. Your dough should be crumbly. Add the butter and, using your hands, combine into mixture until you have a smooth ball of dough.
Step 2:
Add the dough to a greased pie pan and press the dough into the bottom and up the sides of the pan using your hands. Using a fork, pierce the bottom and sides of the dough (this will ensure your dough doesn’t rise!). Bake for 12 minutes. Allow to cool fully.
Step 3:
To make the filling, combine all ingredients, except for the pecans, in a bowl and combine well. Layer the bottom of your cooled crust with the pecans. Pour the filling on top of the pecans ensuring the pecans are completely covered. To ensure the sides of the pie crust doesn’t burn, cover with aluminum foil and bake pie for 50 minutes.
Allow pie to cool completely before serving. Enjoy!
