Ingredients
- 1/2 cup (60 g) almond flour
- 1 egg, whisked
- 2 Tablespoons (24 g) erythritol or stevia
- 2 Tablespoons (14 g) flax meal
- 2 Tablespoons (30 ml) ghee
- 1/2 cup (60 g) pecans, chopped
- 1/4 cup (60 ml) ghee
- 1 egg, whisked
- 1/4 cup (48 g) erythritol or stevia
- 1 teaspoon (5 ml) vanilla extract
Recipe Description
DESCRIPTION: I’ve got one word for this keto mini pecan pies recipe: adorable. Make these as a special treat to satisfy your sweet tooth.
When you think of pie, keto isn’t exactly the first thing that springs to mind. From the carb-laden crust to the syrupy-sweet filling, most traditional pies will send your blood sugar sky-high.
I knew that creating an alternative for my keto mini pecan pies recipe would be a challenge, but I also knew there would be some very happy pie fans that would appreciate the effort.
Your normal pie crust is constructed using all-purpose flour. This won’t do your diet any favors, so I swapped all-purpose for almond flour and a bit of flax.
Recipe Directions
- Preheat oven to 350 F (175 C).
- Make the crust by mixing all the crust ingredients together. Press the dough into 6 mini muffin cups to form the crust.
- Make the filling by mixing together all the filling ingredients in a bowl.
- Pour into the 6 crusts.
- Bake for 15 minutes until the pie crust is slightly golden.
- Let cool then enjoy.
