Ingredients

The following ingredients have 10 Servings
  • 1 recipe keto pie crust
  • ½ cup unsalted butter, melted
  • ½ cup Swerve Brown
  • ½ cup allulose ((or BochaSweet))
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ¼ cup coconut flour
  • ¼ tsp baking powder
  • 1 cup chopped pecans
  • ⅓ cup sugar free chocolate chips

Instruction

  • Prepare the crust according to the directions but do not bake it. Place in the freezer for 1 hour.
  • Preheat the oven to 325F.
  • In a large bowl, whisk together the melted butter and the sweeteners. Then whisk in the eggs, vanilla, and salt until well combined.
  • Stir in the coconut flour and baking powder, breaking up any clumps with a wooden spoon. Fold in the pecans and chocolate chips.
  • Spread the filling in the frozen crust and bake 40 to 50 minutes, until the crust is golden brown and the filling is just barely set.
  • Remove from the oven and let cool for 30 minutes before serving. If you prefer a more solid filling, allow to cool completely.