Caramel Pecan Pie

Caramel Pecan Pie

The best time of the day? DESSERT!

  • ½ cup blanched almond flour
  • ¼ cup hazelnut flour
  • ¼ cup coconut flour
  • ¼ cup butter, melted
  • ½ cup LC-Sweet Natural White
  • ¼ teaspoon sea salt
  • 1 large egg

  • Caramel Sauce:
  • ¼ cup LC-Sweet Natural White
  • ¼ cup LC-Sweet Natural Brown (can use all white)
  • 2 tablespoons butter, softened
  • ¼ cup water
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • 1 teaspoon organic molasses

  • Pie Filling:
  • 3 large pastured eggs
  • 1 cup LC-Sweet Natural White
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 3 cups raw pecans

  • How to prepare:
    The Crust
    1. Preheat oven to 350°F. Grease or place a sheet of parchment paper on a baking sheet. Spread 3 cups of raw pecans on the baking sheet. Bake for 5 minutes. Watch closely! Remove and set aside to cool. Reduce oven to 325°F. Roughly chop 2 cups, and reserve 1 cup of pecans for pie topping.
    2. Grease a 9″ deep dish pie pan with butter or coconut oil. In a food processor or large bowl, add flours, sweetener, and salt and mix well.
    3. Add egg and butter and mix thoroughly. Put dough into greased pie plate and spread out evenly across bottom and up the sides. The dough will have the consistency of peanut butter.
    4. Once dough is spread out evenly, you can crimp the edges if you like. I found it was easy to do this by pushing the dough up just above the lip of the pie plate. Bake in 325°F oven for 15 minutes. Remove and set aside to cool. Increase oven temp to 350°F
    Caramel Sauce
    1. In a small saucepan, mix water and yolk until well blended.
    2. Add remaining ingredients, whisking to incorporate well, and bring to a boil over medium high heat, stirring constantly. Boil for one minute, then remove from heat. Set pan in bowl with cold water and ice to cool.
    Pie Filling
    1. In food processor or large bowl, mix eggs and sweetener until well combined. Add caramel sauce and other ingredients except for pecans. Mix until well combined. In pie plate, evenly spread all of the chopped pecans.
    2. Carefully pour mixed pie filling over pecans.
    3. If whole pecans were reserved, place them on top of the pie filling in desired pattern. (I placed the whole pecans on a baking pan in the design I wanted, then rough chopped the remaining nuts)
    4. Cover pie crust edges with foil or pie crust edge protector to prevent crust from burning and bake for 35 minutes.
    5. Remove from oven, remove foil and cool. Once cooled, slice and enjoy!

    This makes a total of 12 servings of Luscious Caramel Pecan Pie. Each serving comes out to be 351.5 Calories, 31.45g Fats, 2.75g Net Carbs, and 6.25g Protein.

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