• Contents:
  • For the peel:
  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup unsweetened shredded coconut
  • 1/3 cup melted coconut oil
  • 2 tablespoons keto sweetener (erythritol or monk fruit)
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • For the Pecan Stuffing:
  • 1 1/2 cups chopped walnuts
  • 1/2 cup keto-friendly syrup (such as sugar-free maple syrup)
  • 1/3 cup heavy cream
  • 1/4 cup unsalted butter
  • 1/3 cup keto sweetener
  • 3 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Instructions:
  • 1. Preheating Oven:
  • Preheat your oven to 350°F (175°C).
  • 2. Make the Crust:
  • In a bowl, combine almond flour, coconut flour, shredded coconut, melted coconut oil, keto sweetener, vanilla extract, and a pinch of salt. Mix until a dough forms.
  • Press the dough into a  pie plate, covering the bottom and sides. Pierce the peel with a fork.
  • 3. Pre-baking the Peel:
  • Bake the crust in the preheated oven for 10-12 minutes or until golden brown. Let it cool while you prepare the filling.
  • 4. Prepare the  Pecan Filling:
  • In a saucepan over medium heat, combine chopped  pecans, keto-friendly syrup, heavy  cream, unsalted butter, keto sweetener, beaten egg, vanilla extract, and salt.
  • Stir constantly until the mixture thickens, about 5-7 minutes.
  • 5. Combine and Cook:
  • Pour the  pecan filling into the pre-baked crust and distribute evenly.
  • Bake in the oven for another 20-25 minutes or until the filling is cooked.
  • 6. Cool and Calm:
  • Allow the Keto  Pecan Cream Cake to cool at room temperature for about an hour, then refrigerate for at least 3-4 hours to allow the flavors to meld and the cake to harden.
  • 7. Slice and Serve:
  • After it has cooled completely, slice the  cake and serve. Optionally, top with a dollop of keto-friendly whipped  cream.
  • 8. Enjoy:
  • Enjoy the delicious flavors of this Keto  Pecan Cream Pie, embracing the perfect harmony of creamy, nutty goodness in every bite.