Low Carb Pecan Pie

Most of us, if not all, look forward to Thanksgiving every year. And by thanksgiving I really just mean Low Carb Pecan Pie! Sure, we have a lot to be thankful for, but I think you know that I’m referring specifically to the Thanksgiving feast! Being Keto on Thanksgiving isn’t that bad for the most part – you can indulge in multiple servings of turkey and take some extra skin! You can even pile on veggies, such as green beans and creamed spinach. But, what about dessert?!

When it’s time to hit up the dessert table we are forced to sit on the side lines and watch, and honestly, I’m tired of not being able to have my pie and eat it too! So, after a couple test runs and a lot of eaten pie I created the perfect Low Carb Pecan Pie, and it tastes like the real deal!


The best part about this pie is that it’s good enough for non-ketoers, so if you’re on the keto diet this year and also the one cooking the Thanksgiving meal or bringing a dessert you can bring this pie and no one will know any different! You’ll actually be doing them a favor and saving them some carbs they can put towards bread rolls and sweet potatoes (but sadly you can’t).

INGREDIENTS
CRUST

• 3/4 Cup Coconut flour
• 1.5 Large eggs
• 3 Tbsp erythritol
• 6 Tbsp Butter
• 3/4 Tbsp coconut oil
• 3/4 Tsp vanilla extract
• 1/2 Tsp Pink Salt

FILLING

• 2 Large eggs
• 10 Tbsp erythritol
• 2 Tbsp Butter
• 10 Tbsp sugar free maple syrup
• 1 Tsp vanilla extract
• 1 1/2 Cups Raw Pecans roughly chopped

INSTRUCTIONS
CRUST

1. Combine dry ingredients in a bowl and set aside.
2. Combine wet ingredients in a bowl, combine well and slowly start to add the dry ingredients until fully combined.
3. All the ingredients should form a soft dough.
4. ....................................

for full recipes please see : www.ketoconnect.net