Ingredients and Weight:
- Almond flour: 1 1/4 cups (120g)
- Unsalted butter, cold and cubed: 1/2 cup (113g)
- Erythritol: 1/4 cup (50g)
- Sea salt: 1/4 teaspoon
- Eggs: 2 large
- Pecan halves: 2 cups (240g)
- Butter extract: 1/2 teaspoon
- Brown sugar substitute: 1/2 cup (100g)
- Cinnamon: 1 teaspoon
- Nutmeg: 1/4 teaspoon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the almond flour, butter, erythritol, and salt. Use your fingers to work the ingredients together until the mixture resembles coarse crumbs.
- Press the crust mixture into a 9-inch pie plate, forming an even layer on the bottom and sides. Bake for 10-12 minutes, or until the crust is golden brown.
- In a separate bowl, whisk together the eggs, pecan halves, butter extract, brown sugar substitute, cinnamon, and nutmeg.
- Pour the pecan filling into the prepared crust and bake for 50-60 minutes, or until the filling is set and bubbly.
- Let the pie cool completely before slicing and serving.
Nutritional Information:
- Per slice (1/8 of the pie):
- Calories: 280
- Fat: 20g
- Carbohydrates: 10g (net carbs 5g)
- Protein: 10g
Dish Characteristics:
- Low-carb and gluten-free
- Nutty and flavorful
- Perfect for special occasions or a sweet treat
User Comments:
- "This was absolutely delicious! Even my non-low-carb-eating friends loved it."
- "The almond flour crust was a great alternative to traditional pie crust."
- "This pie was so easy to make and turned out perfectly."
- "I substituted the brown sugar substitute with a liquid sweetener and it came out just as good."
- "The pecan filling was perfectly spiced and not too sweet."
Special Precautions and Tips:
- Use a food processor to make the crust for a finer texture.
- Make sure the butter is cold when adding it to the crust mixture.
- Do not overbake the crust, as it will become dry and crumbly.
- Let the pie cool completely before slicing to prevent cracking.
