Keto Pecan Pie
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
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 cups pecan halves
To prepare the crust, preheat the oven to 170°C. Grease and line a 9 inch (23cm) pie dish and set aside.
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.
Press the dough into the prepared tin, taking it up the sides and ensuring that it is evenly distributed.
Bake the crust for 10 minutes or until it is just beginning to brown slightly.
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.
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.
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.
Remove from the oven and cool in the tin for a further 10 minutes before serving.