Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, melted butter, egg, sugar-free sweetener, and salt until a dough forms.
- Press the dough into a 9-inch pie pan, smoothing it across the bottom and up the sides.
- Pre-bake the crust for about 10 minutes, then set it aside to cool.
- Toast the pecans on a baking sheet in the oven for 5-7 minutes until fragrant.
Filling
- Melt together the butter and sugar-free sweetener in a saucepan over medium heat, stirring until it bubbles. Remove from heat.
- In a mixing bowl, whisk together eggs, vanilla, salt, and heavy cream. Gradually whisk in the butter mixture.
- Place the toasted pecans evenly over the pre-baked crust.
- Pour the filling over the pecans, allowing it to seep through.
Baking
- Bake for 40-50 minutes or until the filling is set and the top is golden. Cover the crust edges with foil if they brown too quickly.
- Let the pie cool for 2-3 hours to properly set.
- Slice and serve with sugar-free whipped cream, if desired.
Nutrition
Notes
To keep your pie fresh, store it in an airtight container in the fridge for up to a week. For longer storage, freeze slices individually wrapped tightly in plastic wrap.