Pecan Pie

Servings: 8
Calories: 414.0kcal/1732.4kJ (per serving)
Fat: 36.9g (per serving)
Carbs: 24.2g (per serving)
Protein: 6.7g (per serving)

This low carb adaptation of pecan pie has all the texture and flavor of the original – minus the carbs!

The pie crust is made from a mixture of ground almonds and flax and is the perfect casing for a sweet and rich caramelised filling.

Where xylitol is used in the recipe, this can be replaced with your preferred low carb sweetener of choice.

To prepare the pastry, add the ground almonds, ground flax, 1 teaspoon of cinnamon, a tablespoon of xylitol, 2 tablespoons of coconut oil and the salt to a food processor. Pulse to form a crumb.
Slowly add the warm water to the food processor a little at a time until a dough forms.
Remove the dough from the food processor and press into the tart case ensuring that the pastry is of an even thickness across the base and the sides. Transfer the dough to the fridge for 20 minutes to firm.
To a medium pan, add ½ cup of almond milk, ¼ cup of coconut oil, and ¼ cup of xylitol. Bring the mixture to a boil, and let it simmer for a couple of minutes, stirring occasionally. Add the remaining milk, almond butter, remaining cinnamon and vanilla to the pan. Stir well to combine and continue to stir and cook until thickened to a sticky golden sauce – about 3-5 minutes.
Preheat the oven to 360 degrees Fahrenheit. Remove the caramel from the heat and add the chopped pecans, stir through to combine.
Remove the pastry from the fridge and spoon in the caramel pecan filling, spreading evenly across the tart base.
Transfer the pie to the oven to bake for 30-35 minutes until the pastry is golden brown and the tart is cooked through. Leave to cool and firm in the tin before serving.