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Keto Pecan Pie

Ingredients


Crust
1 ½ cups blanched almond flour
⅓ cup coconut flour
¾ tsp xanthan gum
3 tbsp Sugar-free sweetener
½ tsp sea salt
90g Lewis Road Creamery butter
1 tbsp cold water

Filling
180g Lewis Road Creamery butter
¾ cup brown sugar-free sweetener
¼ cup Maple flavoured sugar-free syrup
¼ tsp xanthan gum
1 tsp vanilla extract
½ tsp sea salt
3 eggs
3 cups pecan halves

Method

  • 1

    To prepare the crust, preheat the oven to 170°C. Grease and line a 9 inch (23cm) pie dish and set aside.

  • 2

    In a mixing bowl, add the almond flour, coconut flour, xanthan gum, sugar-free sweetener and salt. Add the butter and using your finger tips, rub into the dry ingredients until it resembles course breadcrumbs. Add the water, 1 tsp at a time and mix until the pastry just comes together into a ball.

  • 3

    Press the dough into the prepared tin, taking it up the sides and ensuring that it is evenly distributed.

  • 4

    Bake the crust for 10 minutes or until it is just beginning to brown slightly.

  • 5

    To prepare Filling, In a large heavy based saucepan and over a low heat melt the butter, brown sugar-free sweetener and maple syrup and mix together for 2 minutes or until it bubbles. Remove from the heat and add the xanthan gum, vanilla and salt and set aside.

  • 6

    In a small mixing bowl, whisk the eggs together until well beaten. Slowly ladle about ¼ cup into the egg mixture and continuously whisk together. Continue in this manner until all the mixture has been well combined and smooth.

  • 7

    Place the pecan nuts, except for ¼ cup into the pie shell and pour the filling mixture gently over the top. Arrange the remaining pecan nuts on the surface in a circular manner. Return to the oven and bake for a further 30 minutes or until the filling is mostly set but the middle still jiggles slightly. It will continue to firm up as it cools.

  • 8

    Remove from the oven and cool in the tin for a further 10 minutes before serving.

  • 9

    Serves 10-12.