Ingredients
Keto Pie Crust
1½ cups almond flour
¼ cup powdered monk fruit or erythritol
¼ tsp salt
¼ cup butter, melted
1 tsp vanilla extract
Pecan Filling
1½ cups chopped pecans
3 large eggs
¾ cup brown monk fruit sweetener (or golden erythritol)
½ cup sugar-free maple syrup (Lakanto or equivalent)
¼ cup melted butter
1 tsp vanilla extract
¼ tsp salt
Instructions
- Make the Crust
Preheat oven to 350°F (175°C).
Mix almond flour, powdered sweetener, and salt.
Stir in melted butter and vanilla until dough forms.
Press evenly into a greased pie dish.
Bake 8–10 minutes, until lightly golden. Set aside.
- Make the Filling
In a bowl, whisk eggs, brown sweetener, syrup, butter, vanilla, and salt.
Fold in chopped pecans.
- Bake the Pie
Pour filling into the warm crust.
Bake at 350°F for 40–45 minutes, until center is just set.
If edges brown too fast, cover loosely with foil.
- Cool
Let cool completely (very important!)—the filling firms up as it cools.
Tips
Chill before slicing for clean cuts
Serve with keto whipped cream or vanilla keto ice cream
Store covered in the fridge up to 5 days