This is a delicious recipe so even on a ketogenic diet you can still enjoy the irresistable flavours of good old Pecan Pie!
Take from Low Carb Yum.
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INGREDIENTS: Crust: 2/3C Almond flour 5T unsalted melted butter 1T granulated monk fruit sweetener 1/4t vanilla extract 1/8t salt |
Topping: 1/4C butter 3T brown sweetener 1 large egg 1C Totally Nuts pecans, coarsely chopped |
INSTRUCTIONS:
1. Preheat oven to 180C. Line a 18 x 12cm with baking paper.
2. Combine all the crust ingredients in a medium bowl. Spread it into the pan, press it down and bake for 12-15 minutes or until set. (you can do this well in advance and store in the fridge for up to 3 days).
3. In a small saucepan over medium heat, whisk together the butter and brown sweetener as they melt. Bring it to a boil; allow to boil for a minute and then set aside.
4. Beat the egg in a small bowl. Slowly dribble in 1-2 Tablespoons of the melted butter mixture to bring the egg up to temperature without cooking them. Then slowly stream the warmed egg mixture into the rest of the melted butter while whisking so all is well combined. Stir in the chopped pecans then pour evenly over the baked crust.
5. Return to the oven and bake to 15-20 minutes until topping is set and browned. Remove from the oven and cool on a rack for 15 minutes. Remove the bars from the pan and allow to cool completely before cutting into 6 (or more if you want smaller ones!) bars.