Low Carb Pecan Pie (Using Gelatin)
Traditional pecan pie made keto with a coconut flour crust and sweetened with sugar-free maple syrup .
Servings 10 slices
Calories 505kcal
Equipment
- 8-inch pie pan
Ingredients
Crust
Filling
- 3/4 cup unsalted butter
- 1/2 cup Low Carb Sugar Substitute
- 1 3/4 cup heavy whipping cream
- 1/2 tsp pink salt
- 15 drops liquid stevia
- 1 1/2 tsp beef gelatin powder
- 1 large egg, room temperature
- 1 1/2 cups raw pecans, roughly chopped
Instructions
- Preheat the oven to 350 degrees F. Bake pie crust for 8-10 minutes and allow to cool.
- Melt butter and erythritol in a large saucepan over medium-low heat. Cook 6-8 minutes, stirring frequently, until golden brown.
- Slowly add 1 ½ cups cream and bring to a simmer for 15-20 minutes, until thickened and the color of caramel.
- Remove pan from heat and stir in vanilla extract and stevia. Set aside to cool. Meanwhile, bloom gelatin in remaining cold cream for 5 minutes.
- Gently whisk egg in a clean bowl. Drizzle ¼ cup of caramel sauce in slowly, constantly whisking to temper the egg. Gradually whisk in remaining caramel sauce, then bloomed gelatin.
- Layer the bottom of the cooled crust with chopped pecans. Pour the wet ingredients mixture over top of the pecans and crust covering all the pecans.
- Cover the crust edges with foil or a pie guard so it doesn’t burn. Bake for 45-55 minutes until filling is set.
- Allow to cool for 20 minutes prior to serving. Best stored on the counter up to three days or in the fridge up to ten.
Nutrition
Calories: 505kcal | Carbohydrates: 7g | Protein: 7g | Fat: 51g | Fiber: 3g