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–+ servings
Linda S. Smith

Keto Pecan Pie

A delightful twist on a classic dessert, perfect for a low-carb or ketogenic lifestyle, combining rich pecans with a subtly sweet filling.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups pecans
  • 1/2 cup almond flour Can substitute with other nut flours.
  • 1/2 cup erythritol or other sugar substitute
  • 4 large eggs
  • 1/4 cup unsweetened almond milk
  • 1/4 cup melted coconut oil or butter Make sure it's melted but not too hot.
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the almond flour, erythritol, and salt.
  3. Add the melted coconut oil or butter, eggs, almond milk, vanilla extract, and cinnamon. Mix until smooth.
  4. Fold in the pecans until they are evenly distributed.
  5. Pour the mixture into a pie crust or greased pie dish.
Baking
  1. Bake for 30-35 minutes or until the filling has set.
  2. Allow it to cool before slicing and serving.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 12gProtein: 5gFat: 22gSaturated Fat: 6gSodium: 100mgFiber: 4gSugar: 1g

Notes

Top slices with whipped coconut cream or serve alongside sugar-free vanilla ice cream. Store leftovers in the fridge for up to a week or freeze individual slices for longer storage.

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