This recipe starts with a basic Keto pie crust that you can use for a variety of other pies and bars. The topping can be done two ways, depends on your preference - gooey or crunchy. If you like it gooey (more like pecan pie), pour the topping over the hot crust and let it cool, then refrigerate. If you like it crunchy (more like pecan pralines), bake for ten minutes after adding the topping. Either way it's delicious, why not try both. Enjoy!
Keto Pie Crust
1 1/4c fine almond flour
1T fine coconut flour (we use Republic of Coconut)
2T butter, softened
2T cold water
1. Preheat oven 350°. In a small mixing bowl, combine flours and butter until it resembles crumbs. Add water and stir until dough forms a ball.
2. Press into a greased 8x8 pan (or parchment lined pan). Bake for 10-12 minutes, or until golden brown.
Pecan Topping
1/2c butter
3/4c heavy cream
1/3c brown sugar substitute (we use Swerve)
1 tsp vanilla extract (we use Grandma's Pure Vanilla)
1c rough chopped pecans
1. In a saucepan on medium, melt butter. Add sugar substitute and stir until it's completely dissolved and the color has darkened (be careful not to burn it). See first picture below.
2. Add heavy cream and simmer for 10 minutes, stir frequently, color should darken slightly and reduce by about 1/3. See second picture below.
3. Remove from heat, add vanilla and pecans. Pour over hot crust. See third picture below.
4. For gooey pecan pie texture, let the bars rest for an hour, then cut. For crunchy bars, bake for 10 minutes then cool for 30 minutes before cutting. If you wait too long to cut them it will be very difficult and your cuts wont be pretty. Makes 16 squares or 18 triangles.
BONUS RECIPE: Pecan Pralines
Skip the crust and just make the topping, spread it on a parchment lined cookie sheet and bake for 12-15 minutes. Once it cools break into pieces for crunchy pecan praline candy. It makes a great topping for cheesecake too (click here for our Caramel Pecan Cheesecake).
Recipe inspired by JoyFilledEats.com
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