Keto Pecan Pie

While I am a huge fan of pumpkin spice, my husband’s go-to dessert for Thanksgiving is pecan pie. Making this dessert keto friendly was much easier than expected. See below for my take on this classic southern treat.

Ingredients

• 1 recipe of our Pecan Shortbread Pie Crust
• 1 1/2 cup whole pecans
• 1 1/4 cup maple-flavored syrup
• 1 1/4 cup Swerve confectioner’s blend (or powdered erythritol)
• 3 large eggs, beaten
• 2 tsp vanilla extract

Directions

1. Place the pecans in the bottom of your prepared and cooled pie crust (I use the 9-inch pie plate for this).
2. In a large bowl, mix the syrup, sweetener, eggs, and vanilla until thoroughly combined.
3. Pour the mixture into the pie crust over the pecans.
4. Bake at 325 degrees for 50-60 minutes. The top will be golden brown and the center will be set.
5. Serve at room temperature or chilled.
6. Make 16 servings.

Macros in One Serving

167 calories, 4.0g protein, 14.3g fat, 36.4g total carbs, 2.3g net carbs