Low-Carb Rum Pecan Pie

by KetoDietApp.com

Step 1Start by making the pie crust. In a bowl, mix the almond flour, flax meal and a pinch of salt. Add 2 tablespoons of softened butter (or ghee or coconut oil) and one egg. Use a spoon or your hand to mix until thick dough is formed.

Step 2Place the dough between two pieces of cling film and roll using a rolling pin. Transfer the dough (without the cling film) into a 24 cm (9 inch) pie pan (ideally non stick with a removable bottom) lined with a round 24 cm (9 inch) piece of parchment paper.

Step 3Using your hand or a small roller, press the dough down the bottom and up the sides to create an edge. You'll need about 4 cm (1 1/2 inch) edge to hold the filling.

Step 4Place in the freezer while you prepare the filling, but keep it there for at least 30 minutes.

Step 5Make the filling. Melt the remaining butter (or coconut oil) on the stove or in a microwave.

Step 6In a bowl, use a hand whisk or a mixer to beat the remaining eggs with the melted butter, both sweeteners, rum, vanilla and salt. Roughly chop the pecans and add them to the egg mixture.

Step 7Stir to combine and set aside. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional).

Step 8When the oven is ready, remove the pie crust from the freezer and pour in the rum pecan pie mixture. Place in the oven and bake for 40 to 45 minutes.

Step 9Remove from the oven and let it cool down to room temperature before slicing.

Step 10Slice and serve.

Step 11Store in the fridge for up to a week or freeze for up to a month.