Keto Pecan Cream Pie – easyrecipe1

Equipment Needed

Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish with butter or coconut oil.
In a large mixing bowl, whisk together the almond flour, coconut flour, granular sweetener, and salt.
Pour in the melted butter, egg, and vanilla extract. Stir well until a cohesive, dough-like mixture forms.
Press the dough evenly into the bottom and up the sides of the prepared pie dish. Use the bottom of a measuring cup to smooth out the base.
Crimp the edges with your fingers or a fork for a decorative finish. Prick the bottom of the crust a few times with a fork to prevent bubbling.
Bake for 12 to 15 minutes, or until the edges are golden brown. Remove from the oven and let it cool completely on a wire rack before filling.

In a medium mixing bowl, beat the softened cream cheese and powdered sweetener using an electric mixer on medium speed until smooth and fluffy (about 2 minutes).
In a separate chilled bowl, whip the heavy whipping cream and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the sweetened cream cheese mixture until completely combined and creamy.
Spread this rich cream layer evenly across the bottom of your cooled pie crust. Place the pie dish into the refrigerator while you prepare the pecan topping.

Melt the butter in a skillet over medium heat.
Stir in the brown sweetener, heavy whipping cream, cinnamon, and salt. Whisk continuously as the mixture comes to a gentle simmer.
Allow it to cook for 3 to 4 minutes until the sweetener dissolves and the sauce begins to thicken slightly.
Add the chopped pecans to the skillet, stirring well to coat every nut in the rich caramel glaze. Cook for another 3 to 5 minutes until fragrant and toasted.
Remove the skillet from the heat and stir in the vanilla extract.
Let the pecan mixture cool for about 10 minutes so it thickens up and won’t melt the cream layer underneath.

Spoon the warm (not hot) pecan praline topping evenly over the white cream cheese layer in the pie crust.
Cover the pie loosely with plastic wrap and place it in the refrigerator for at least 4 hours (overnight is even better) to allow both the cream layer and the pecan topping to set firmly.
Slice into 8 equal portions, serve chilled, and enjoy!

Watch the Crust: Almond flour burns faster than traditional wheat pastry dough. If you notice the edges browning too quickly during the bake, loosely cover the outer crust edges with strips of aluminum foil.
Sweetener Choice: Use powdered sweetener for the cream layer to ensure a silky-smooth texture without any gritty sugar crystals. Granular sweetener works well for the crust, while a brown sugar alternative gives the pecan topping that authentic molasses flavor profile.
Toasting Pecans: Toasting the pecans in the butter and cream mixture intensifies their natural, earthy flavor, making the pie taste remarkably authentic.

Estimated values per serving (1 slice, based on 8 equal servings):