Recipe for a low-carb Pecan Cream Pie:
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tablespoons powdered erythritol or sweetener of your choice
- 1/2 teaspoon vanilla extract
For the filling:
- 1 cup heavy cream
- 1/2 cup unsweetened almond milk
- 3/4 cup powdered erythritol or sweetener of your choice
- 3 large egg yolks
- 2 tablespoons arrowroot powder or xanthan gum (as a thickening agent)
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans, toasted
Instructions:
For the crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the almond flour, melted butter, powdered erythritol, and vanilla extract.
- Press the mixture into a pie dish to form the crust.
- Bake the crust in the preheated oven for about 10 minutes, or until it’s golden brown. Allow it to cool completely.
For the filling:
- In a saucepan, whisk together the heavy cream, almond milk, powdered erythritol, egg yolks, and arrowroot powder (or xanthan gum).
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens. This should take about 5-7 minutes.
- Remove the saucepan from heat and stir in the vanilla extract.
- Allow the mixture to cool to room temperature.
- Once the filling has cooled, fold in the toasted chopped pecans.
- Pour the pecan filling into the cooled almond flour crust.
- Refrigerate the pie for at least 4 hours, or until the filling is set.
Enjoy your delicious low-carb Pecan Cream Pie! Remember to adjust the sweetness to your liking and consider using a sugar substitute that fits your dietary preferences.
