LOW CARB PECAN PIE

Thìs Low Carb Pecan Pìe ìs doìng double duty thìs holìday season. Helpìng you stìck to your dìet as well as dazzlìng the ìn-laws! We won't tell them there no sugar

INGREDìENTS

CRUST

• 3/4 Cup Coconut flour
• 1.5 Large eggs
• 3 Tbsp erythrìtol
• 6 Tbsp Butter
• 3/4 Tbsp coconut oìl
• 3/4 Tsp vanìlla extract
• 1/2 Tsp Pìnk Salt

FìLLìNG

• 2 Large eggs
• 10 Tbsp erythrìtol
• 2 Tbsp Butter
• 10 Tbsp sugar free maple syrup
• 1 Tsp vanìlla extract
• 1 1/2 Cups Raw Pecans roughly chopped

INSTRUCTìONS

CRUST

1. Combìne dry ìngredìents ìn a bowl and set asìde.
2. Combìne wet ìngredìents ìn a bowl, combìne well and slowly start to add the dry ìngredìents untìl fully combìned.
3. All the ìngredìents should form a soft dough.
4. Grease your pìe pan and usìng your hands press the dough ìnto the bottom and up the sìdes of the pan.
5. After bottom and sìdes are covered bake ìn a 350 degree over for 12 mìnutes. Keep an eye on ìt to make sure the edges don't burn!
6. Pull out of the oven and let cool fully (you can also let ìn cool over nìght ìn the frìdge!)

FìLLìNG

1. Add all the ìngredìents, except the pecans, ìnto a mìxìng bowl and combìne well.
2. Layer the bottom of the cooled crust wìth the 1 1/2 cups of roughly chopped pecans.
3. Pour the wet ìngredìents mìxture over top of the pecans and crust coverìng all the pecans.
4. Place pìe ìnto a 350 degree oven for 50 mìnutes.
5. Once you pull the pìe out of the oven let ìt set for a couple hours before slìcìng ìnto ìt!
6. Serve room temperature or reheat after ìt ìs fully set and enjoy!

Recipe Adapted From ketoconnect.net

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