Ingredients:
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol (or preferred keto sweetener)
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/4 cup unsalted butter, melted
- 1 large egg (for binding)
For the Cream Filling:
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered erythritol (or preferred keto sweetener)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp unsweetened almond milk (or any other low-carb milk)
- 1/2 tsp xanthan gum (optional, for thicker consistency)
For the Pecan Topping:
- 1 1/2 cups pecan halves, toasted (or roughly chopped)
- 2 tbsp unsalted butter
- 2 tbsp sugar-free maple syrup (or any keto syrup)
- 1/4 tsp vanilla extract
Instructions:
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C) and grease a 9-inch pie pan or tart pan.
- In a large mixing bowl, combine the almond flour, coconut flour, erythritol, and salt.
- Add the melted butter, vanilla extract, and egg. Mix everything together until the dough comes together. If it’s too crumbly, add a tablespoon of cold water or almond milk.
- Press the dough evenly into the bottom and up the sides of the pie pan. Use a fork to poke a few holes in the bottom to prevent air bubbles.
- Bake for about 10-12 minutes, or until the crust is golden brown. Allow it to cool completely while you prepare the filling.
2. Prepare the Cream Filling:
- In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth.
- Add the heavy whipping cream, powdered erythritol, vanilla extract, and salt. Beat until it forms soft peaks.
- If you want a thicker filling, slowly sprinkle in the xanthan gum while mixing to avoid clumping. Continue to mix until the filling is thick and fluffy.
- If needed, add almond milk to adjust the consistency, but it should be thick and creamy.
3. Toast the Pecans:
- In a dry skillet, toast the pecan halves over medium heat for 3-4 minutes, stirring frequently to prevent burning. Once they’re toasted, remove from heat and set aside.
4. Assemble the Pie:
- Spread the cream filling evenly into the cooled pie crust.
- Top the filling with the toasted pecans.
- In a small pan, melt butter and sugar-free maple syrup over medium heat. Stir to combine and let it simmer for 1-2 minutes until slightly thickened.
- Drizzle the syrup mixture over the pecans and filling. This will give the pie a glossy finish and add some extra flavor.
5. Chill the Pie:
- Place the pie in the refrigerator for at least 2 hours to let the filling set and for the flavors to meld together.
6. Serve:
- Once chilled and set, slice and serve the pie.
- Optionally, top with a dollop of whipped cream or a few extra toasted pecans for added texture and decoration.
Tips:
- Make it nut-free: For a nut-free version, substitute the almond flour in the crust with sunflower seed flour or sesame seed flour.
- Pecan variations: If you prefer a more traditional pecan pie texture, feel free to add more toasted pecans on top or mix some into the cream filling for added crunch.
- Crust options: If you prefer a shortcut, you can use a pre-made keto-friendly crust or even a nut-based crust (like crushed almonds or pecans with butter) for even more flavor.
Storage:
- Store any leftover Keto Pecan Cream Pie in the refrigerator for up to 4 days. If you want to keep it longer, it also freezes well for up to 3 months. Just make sure to wrap it tightly in plastic wrap or aluminum foil before freezing.
Serving Suggestions:
- Serve with sugar-free whipped cream or a sprinkle of cinnamon for an added touch of flavor.
- Pair it with a warm keto coffee or sugar-free hot chocolate for a perfect dessert experience.
This Keto Pecan Cream Pie combines the creamy filling of a classic cream pie with the rich, nutty flavor of pecans, creating a deliciously decadent treat that’s perfect for any special occasion or when you just want a keto-friendly indulgence. Enjoy!
