Ingredients

The following ingredients have 12 Servings
  • 1 recipe keto pie crust
  • 1/4 cup brown sugar substitute
  • 1 teaspoon vanilla extract
  • 2 1/2 cups pecans (halved)
  • 5 tablespoons butter (melted and cooled)
  • 1/2 cup brown sugar substitute (packed)
  • 1 tablespoon almond flour (or coconut flour)
  • 2 teaspoons vanilla extract
  • 3 large eggs (room temperature)
  • 1 cup keto maple syrup

Instruction

  • Preheat the oven to 180C/350F. Prepare the pie crust as directed, with the addition of the brown sugar substitute and vanilla extract.
  • Freeze the crust for 20 minutes, before covering it with parchment paper or aluminum foil. Fill with dry beans and bake for 15 minutes. Remove the crust from the oven and remove the beans and aluminum foil.
  • Spread the pecans over the warm crust. Whisk the melted butter, sugar, flour, vanilla extract, eggs, and maple syrup until combined. Pour evenly over the pecans. 
  • Bake the pie for 40-45 minutes. After 20 minutes, add some aluminium tin foil to cover the pie to ensure it does not burn.
  • Remove the pie from the oven and sprinkle sea salt on top. Place on a wire rack to cool completely. Once cooled, slice and serve.