Keto Pecan Pie

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the almond flour, coconut flour, powdered monk fruit, salt, butter and coconut oil in a food processor and pulse / process until large pea sized crumbs appear. Add the egg, then pulse again, until dough forms and comes together. Add more almond flour (1-2 tablespoons at a time) as needed, if dough seems too wet.

Step 2

Gather the dough into a ball and wrap in plastic wrap. Chill dough ball in refrigerator for at least 15 minutes, or up to 2 days.

Step 3

Once the dough is ready, roll between two sheets of parchment paper into a large circle big enough to cover a regular 9-inch pie dish.

Step 4

Lay over the pie dish and press into the bottom and the sides of the pan. Trim & flute edges and use any leftovers for cutting out festive shapes, if desired. Carefully pierce holes in the surface using a fork to prevent bubbling and place the pan in the freezer while you preheat the oven and you’re ready to prepare the filling.

Step 5

Preheat the oven to 325°F. Remove the pie pan from the refrigerator and par-bake the crust for 15 minutes or until very light golden brown around the edges. Remove from oven and set aside to cool.

Step 6

Heat butter in a large heavy bottomed saucepan over medium heat, whisking constantly. Once the butter starts boiling, continue whisking until you see brown bits starting to form at the bottom of pan as you are whisking. Remove the pan immediately from the heat and turn heat off. Whisk in the golden monk fruit sweetener until combined. Add almond butter, coconut milk, sea salt and vanilla and whisk until smooth.

Step 7

Allow the sauce to cool slightly. Once cool, slowly whisk in the eggs until combined.

Step 8

Stir in the chopped pecans and pour into the par-baked crust.

Step 9

Arrange pecan halves on top to design of your liking.

Step 10

Cover the crust edges with a pie shield or aluminum foil to prevent burning. Bake for 40-45 minutes or until center is nearly set (still a bit jiggly) and crust is deep golden brown.

Step 11

Allow to cool completely at room temperature for at least 1 hour before slicing. If making ahead, wrap and store in the refrigerator for up to 2 days.