Jeles’ Perfectly Pecan Pie “Keto”
FILLING INGREDIENTS:
3/4 cup butter
3/4 cup Monk fruit
1 1/2 cup Heavy Cream
1 tsp Sea Salt
1/2 tbsp Vanilla extract
1/4 tsp All spice
1/4 tsp cinnamon
1/4 nutmeg
3/4 tsp Maple Extract
1 large Egg
2 cups Pecans
1/2 cup Pecan halves for topping
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Jeles' Holiday Pie Crust
Ingredients:
1 1/2 cups almond flour
1/4 cup Monkfruit
1/4 tsp salt
1/4 tsp vanilla extract
1/4 cup butter melted
Instructions: For Pie Crust
Preheat oven at 325*
In a medium bowl, mix together almond flour, monk fruit, and salt
Stir in melted butter and vanilla extract until dough comes together
Note: (it will be somewhat crumbly)
Turn mixture out into your favorite pie dish
Press firmly with fingers into bottom and up sides
Use a flat bottomed glass to even out the bottom
Use a tooth pick or a fork to prick holes all over the bottom before baking
Bake until edges are golden brown 10-15 minutes
(don't over bake it)
Remove from oven once its golden brown and set aside
Let the pie crust cool about 10-15 before adding fillings and baking again
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Filling Directions:
In a large saute pan over medium-low heat, heat the butter and Monk fruit for about 5 minutes, stirring frequently, until dark golden brown
When golden, add the heavy cream, all spice, nutmeg, cinnamon and sea salt
Simmer for 15 minutes, dark golden and thick (caramel sauce should coat the back of a spoon)
Remove the sauce from heat. Stir in the vanilla and maple extracts.
Let caramel sauce cool 15-20 minutes, until warm but not hot
Important: Leave oven on
Once caramel sauce has completely cooled add egg, whisk in the egg
Place chopped pecans evenly into the crust. Pour the caramel/egg mixture over the pecans Top with pecan halves.
Cover the edges of the pie crust with foil, leaving the center open
Bake for about 45 minutes, until the top is dark brown and the filling is set, except some bubbles on the top
Cool completely, then chill for at least an hour before slicing
Jeles' Pies ~Holiday~ Parties~
Enjoy!!!
Pie with crust: Servings 12~ Serving 1 slice ~ Calories 425 ~ Net Carbs. 4
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