Low Carb Pecan Pie
Amazing recipe, your guests won’t know the difference. Full of flavor.
Servings
Prep Time
12
slices
15
minutes
Cook Time
Passive Time
1
hour
2
hours
Servings
Prep Time
12
slices
15
minutes
Cook Time
Passive Time
1
hour
2
hours
Ingredients
Pie Crust
3/4
cup
coconut flour
2
eggs
2
tbsp
swerve confectioners
1
tbsp
golden monkfruit sweetener
I use Lakanto brand
6
tbsp
melted butter
3/4
tbsp
coconut oil
3/4
tsp
vanilla extract
1/2
tsp
Himalayan pink salt
Pie Filling
2
eggs
5
tbsp
swerve confectioners
5
tbsp
golden monk fruit sweetener
2
tbsp
melted butter
10
tbsp
sugar free maple syrup
I used Maple Grove Farms brand
1
tsp
vanilla extract
1.5
cups
pecans
Instructions
Pie crust
Preheat oven to 350 degrees.
Combine coconut flour, swerve, monkfruit and salt.
In a separate bowl combine eggs, butter, coconut oil and vanilla extract.
Add the dry ingredients to the wet ingredients until completely combined.
Grease a 9″ pie plate and press the crust into the bottom.
Place in oven and bake for 12 minutes.
Cool pie crust in the refrigerator for 2 hours.
Pie Filling
Layer the bottom of the pie crust with pecans.
In a large bowl combine eggs, swerve, monkfruit, butter, maple syrup and vanilla extract. Mix well.
Pour the wet mixture over top of the pecans.
Place pie into the oven and bake for 45 minutes until set.