Low Carb Pecan Pie (grain free, dairy free, sugar free)

RECIPE:

Ingredients:

Crust

• 1 cup almond flour

• 1/4 cup coconut flour

• 1/4 monkfruit sweetener

• 1/2 tbsp cinnamon

• 1/4 tsp nutmeg (optional)

• Pinch if salt

• 1 egg

• 4 tbs coconut oil

• 1 tsp vanilla

Pecan filling

• 1 cup pecan, half chopped and half kept whole

• 4 tbs syrup (i use fiber syrup by @choczero)

• 2 eggs and 2 egg whites

• 2 tbs coconut oil

• 1/2 cup monkfruit sweetener

• 1 tsp vanilla

• Pinch of salt

• Garnish: Zest of one orange (save this for after you bake)

Instructions:

1. Preheat 350F,

2. In a large bowl, add in the dry crust ingredients and whisk until fully combined. Then add in the wet ingredients and mix until all ingredients are well mixed together and a dough forms.

3. Grease a tart pan or baking dish (if using a baking dish, line with parchment paper so it pops out easily),

4. Add the dough to the pan and press the dough into the base of the pan to create an even layer, then press the dough into the corners and up the edges of the pan to create a brim that is about 1" in height. Make sure to create an even brim all around so the filling does not spill over any low edges,

5. Use a fork to poke small holes in the base of the dough, then bake crust for 25 minutes,

6. While the crust bakes, prepare the pecan filling by adding all of the pecan filling ingredients to a bowl and mixing until the pecans are full coated (this mixture will be very liquid),

7. When the crust is ready, remove from the oven and pour the pecan filling into the crust (be sure to not overfill the crust so the filling does not spill over),

8. Place the pie back in the oven and bake for an additional 15-18 minutes or until the center of the pie is solid and no longer liquid,

9. Optional: garnish with fresh orange zest.

Serve with a scoop of ice cream or Greek yogurt and enjoy!

Storage: Store in an air tight container for 2 days on the counter top or 5 days in the fridge!