Keto Pecan Pie

 

Keto Pecan Pie

Keto pecan pie is exactly what your taste buds dream of at night. It's an indulgent dessert that's without refined sugar and just in time for the holidays. You won't have so much as a morsel leftover if you feed this pecan pie to a crowd because they will devour every bite. 

Prep Time10minutes mins

Cook Time30minutes mins

Total Time40minutes mins

Course: Dessert

Cuisine: American

 

Servings: 12

 

Calories: 390

 

Author: Taryn

Ingredients

Crust:

• 2 ⅔ cups almond flour
• 3 teaspoon coconut flour
• 3 tablespoon cold butter
• 1 tablespoon cold water

Filling:

• 12 tablespoon softened butter
• 1.5 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• 2 teaspoon vanilla
• 2 oz heavy cream
• 2 egg
• 2 teaspoon molasses ***
• 1.5 cups pecans chopped (save ½ cup or so whole for the top)

Instructions

• Preheat oven to 350. Grease a 9-inch deep-dish pie plate very well with butter or shortening. 
• Put the almond flour, coconut flour, and butter in a food processor and pulse until crumbs form. Add the water and pulse until it comes together in a dough. Press into the bottom and halfway up the sides of the prepared pie plate. Prick the bottoms with a fork. Bake for 10 minutes.
• Meanwhile, in a medium bowl combine the butter and sweetener. Beat with an electric mixer until smooth. Add the vanilla, molasses, heavy cream, and egg. Beat until combined. 
• Stir in the chopped pecans. (Optional: set some aside to make a design on the top). Pour over the baked crust. The filling will be thick. Bake for 40-45 minutes until no longer jiggly and golden brown.
• Cool completely. I prefer to make this a couple of days ahead of time. The flavor improves after being in the fridge for a bit.

Notes

Molasses: One teaspoon of molasses has 5 carbs. This recipe has 12 servings so each piece has less than 1 carb from the molasses. It is used for flavor, not sweetness, in this recipe. But you can just leave it out if you prefer. Alternatively, you can sub in a brown sugar sweetener such as Swerve Brown.

Gooiness: I love my pecan pie chock full of pecans. If you prefer a gooier pie simply cut the amount of pecans back to just 1 cup.

Notes on Sweeteners:

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve or Lakanto Monk Fruit sweetener use 1.5 times the amount of sweetener called for. 

 

To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.

Substitutions will work in most recipes. They may not work in candies, such as caramel.

 

 

 

Nutrition

Calories: 390 | Carbohydrates: 8g | Protein: 7g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 71mg | Sodium: 142mg | Potassium: 84mg | Fiber: 4g | Sugar: 2g | Vitamin A: 560IU | Vitamin C: 0.2mg | Calcium: 75mg | Iron: 1.5mg

Keto Pecan Pie https://joyfilledeats.com/keto-pecan-pie/

Keto Pie Crust

 

Keto Pie Crust

If you are looking for a pie crust that can be either rolled or pressed into a pie plate you can stop right here. This easy Low Carb Pie Crust works for both and for sweet or savory recipes. 

Prep Time5minutes mins

Cook Time12minutes mins

Total Time17minutes mins

Course: Appetizer, Dessert, Main Course

Cuisine: American

 

Servings: 8

 

Calories: 134.5

 

Author: Taryn

Ingredients

• 1 ⅓ cups almond flour
• 1 ½ teaspoon coconut flour
• 2 tablespoon cold butter
• 1.5 teaspoon cold water

Instructions

• Mix the ingredients in a food processor until the dough comes together. Roll out or press into a pie plate. For a pre-baked crust bake for 12-14 minutes at 350 degrees until golden brown. Cool completely.
• Or fill as desired and bake with the filling.

Notes

The absolute most important part of making this low carb pie crust is processing the dough long enough in the food processor"

Over the years I've had several of my readers say that the dough was too crumbly. After troubleshooting with them the same conclusion has happened every time. The keto pie crust dough needs to be processed longer.

Nutrition: this crust has 2.2 NET carbs per piece for 8 slices of pie. This does not include whatever pie fillings you use.

To Store: keep the pie stored in an airtight container in the fridge. Depending on the ingredients, most of the time, the pies will last up to 4 days in the fridge.  

To Freeze: put the pie crust in a freezer-safe container and make sure it’s in a sealed container. It will last up to 6 months. 

Nutrition

Serving: 1slice | Calories: 134.5 | Carbohydrates: 4.5g | Protein: 4.1g | Fat: 12.2g | Saturated Fat: 2.6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.7g | Trans Fat: 0.1g | Cholesterol: 7.5mg | Sodium: 24.5mg | Potassium: 0.8mg | Fiber: 2.3g | Sugar: 0.7g | Vitamin A: 87.5IU | Calcium: 40mg | Iron: 0.7mg

Keto Pie Crust https://joyfilledeats.com/pie-crust/

Amish Oatmeal Pie

 Ingredients

 ½ c. (one stick) unsalted butter, melted

 ¼ c. firmly packed brown sugar 

2 eggs 

¾ c. light corn syrup (could use brown rice syrup or agave)

 ¾ c. rolled oats 

Instructions

Preheat the oven to 350 degrees F. 

Follow the pie crust recipe, roll out chilled crust, and place in a greased and floured pie pan. Flute edges. 

In a medium mixing bowl, combine melted butter, sugar and eggs. Add corn syrup, and oats and combine. Pour into pie shell and bake for 1 hour until thickened inside and golden brown on top.

Amish Pat-A-Pan Pie Crust

Ingredients:
1 ½ cups of flour
1 ½ teaspoons sugar
½ teaspoon salt
½ cup vegetable oil
3 Tablespoons cold milk

Directions:
Place the flour, sugar, and salt in the pie pan and mix with your fingertips until evenly blended. In a measuring cup combine the oil and milk and beat until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened. Pat the dough with your fingers, first at the sides of the plate and then across the bottom. Flute the edges. Shell is now ready to be filled. If you are preparing a shell to fill later or your recipe requires a prebaked crust, preheat oven to 425. Prick the surface of the pastry with a fork and bake 15 minutes. Check often and prick more if needed.

Keto Broccoli Salad

2 heads of broccoli, tops only

8 slices of well-cooked and chopped bacon

1 cup red onions, diced

1 cup shredded cheddar cheese

1/2 cup roasted sunflower seeds

1 cup mayonnaise

2 T. apple cider vinegar

3T erythritol

Mix mayo, vinegar, and sweetener in a small bowl to make the broccoli dressing and set aside.

Combine the other ingredients in a large bowl.

Add dressing mixture and combine well.

Chill for at least 1 hour.

285 Calories per serving

Net 3 carbs

wholelottayum.com

Keto Cheddar Garlic Biscuits

 Keto Cheddar Garlic Biscuits (Low Carb Red Lobster Biscuit Copycat) - Maebells

Ingredients in Keto Cheddar Bay Biscuits 

This truly is the BEST keto biscuit recipe! Here’s what you’ll need to make it: 

• Cream cheese
• Shredded cheddar cheese
• Eggs
• Almond flour
• Baking powder
• Salt
• Heavy cream
• Melted butter
• Garlic powder
• Italian seasoning 

How to Make Cheddar Garlic Keto Biscuits 

This recipe starts with a cream cheese, cheddar and egg base. This provides tons of fat and moisture to create the perfect biscuits. Next we add almond flour, baking powder, salt, butter and cream. This is an almond flour only recipe so if you aren’t a coconut flour fan, you are in luck. 

1. In a mixing bowl, combine the softened cream cheese, cheddar cheese and eggs. 
2. Add almond flour, baking powder, salt, heavy cream and melted butter.
3. Chill the dough 10-15 minutes.
4. Using a small cookie or ice cream scoop, spoon the biscuits out onto a greased or lined baking sheet.
5. Lightly press the dough down.
6. Bake until golden.
7. Meanwhile combine the topping: melted butter, garlic powder and Italian seasonings or parsley. Brush onto biscuits.

https://www.maebells.com/keto-cheddar-garlic-biscuits-low-carb-red-lobster-biscuit-copycat/

Low Carb Coffee Cake Muffins

 https://explorermomma.com/low-carb-coffee-cake-muffins/

Ingredients

Muffin batter

• 4 oz cream cheese, room temperature
• 4 eggs, room temperature
• 1 tsp vanilla
• 1/2 cup sweetener, Swerve or other
• 2 cups almond flour
• 1/3 cup coconut flour
• 2 tsp baking powder

1/4
tsp salt

• 1 tsp cinnamon
• 1/2 cup almond milk, unsweetened

Topping (filling)

• 3 tbsp butter, cubed
• 1/4 cup almond flour
• 1 tbsp cinnamon
• 1/4 tsp salt
• 2 tbsp sweetener, Regular or brown Swerve (or other of choice)
• 1/4 cup chopped nuts, optional

Instructions

1. First, line a muffin tin with 12 silicone baking cups or other liners and preheat the oven 325 degrees Fahrenheit.
2. Second, place cream cheese, eggs, and vanilla in a blender and blend on a high speed for 30-40 seconds or until well combined. OR mix together in a standing mixer. 
3. Third, in a large bowl, place the almond and coconut flours, baking powder, salt, sweetener, and cinnamon and whisk together evenly.
4. Then, pour the wet mixture into the dry ingredients and mix together with a spatula or mixer.
5. Next, add in the almond milk slowly combining with the muffin batter until batter is similar to a thick cake batter. The amount of almond milk will depend on the type of almond flour used.

Topping / Filling

1. Place the butter, almond flour, cinnamon, salt, and sweetener in a medium bowl.
2. Use a pastry blender or fork to mix together the topping so everything's combined, and the butter's in small pea-sized pieces.

Bake

1. Spoon about 2 tablespoons of batter in the bottom of each muffin cup.
2. Sprinkle a heaping teaspoon of the topping/filling on each one.
3. Evenly disperse the rest of the batter on the muffins then top each one with the remaining topping/filling.
4. Bake at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean.
5. https://explorermomma.com/low-carb-coffee-cake-muffins/

Mother Graham's Chicken Salad

Five Flavor Pound Cake

Cynthia’s pound cake
Put out butter eggs and cream two hours before you plan to bake.
3 c sugar
3 sticks of butter-salted
1/4 extra for flouring sides of pan 
6 eggs
3 c flour
1 tsp six flavoring rum lemon butter vanilla coconut almond
1c whipping cream or half/half
325 bake for 1 1/2 hour

Eggs and butter at room temp beat until creamy. 1-7 min.

Gradually add sugar, 1 c at a time continuing to beat until light and fluffy. These steps are important because they whip air into the cake batter so it will rise during baking.

Add one egg at a time, beating just until the yolk disappears. Overbeating the eggs may cause the batter to overflow the sides of the pan during baking or create a fragile crust that crumbles and separates from the cake as it cools.

Always add the dry ingredients alternately with the liquid, beginning and ending with the dry ingredients. This will help to ensure that the dry and wet ingredients are evenly distributed throughout the batter. Mix just until blended after each addition. Overmixing the batter creates a tough, rubbery cake.

Grease cake pans with solid vegetable shortening, such as Crisco, and always dust with flour—a slippery surface keeps the batter from rising to its full volume.

Place the cake pan in the center of the oven, and keep the door closed until the minimum baking time has elapsed. If the cake requires more baking, gently close the oven door as soon as possible after testing to prevent jarring and loss of heat—both can cause a cake to fall if it’s not done.

MISTAKE: SUBSTITUTING STORE BRANDS
Prepare the recipe as directed, and use name-brand ingredients. Store brands of sugar are often more finely ground than name brands, yielding more sugar per cup, which can cause the cake to fall. Store brands of butter may contain more liquid fat, and flours more hard wheat, making the cake heavy.

MISTAKE: OPENING THE OVEN DOOR BEFORE IT'S DONE
Place the cake pan in the center of the oven, and keep the door closed until the minimum baking time has elapsed. If the cake requires more baking, gently close the oven door as soon as possible after testing to prevent jarring and loss of heat—both can cause a cake to fall if it’s not done.

MISTAKE: TAKING THE CAKE OUT OF THE OVEN TOO EARLY OR TOO LATE
Test for doneness by inserting a long wooden pick into the center of the cake. It should come out clean, with no batter or wet crumbs clinging to it. (Some cakes will have a crack in the center that appears wet even when fully cooked so avoid this area when testing.)

MISTAKE: REMOVING THE CAKE FROM THE PAN TOO EARLY OR TOO LATE
After removing from the oven, place the pound cake, right side up, in the pan on a wire rack, and let cool for 10 minutes away from drafts. This allows the cake to become firm enough to remove from the pan without breaking apart. Cooling too long in the pan will cause the cake to be damp and stick to the pan. Remove pound cake from pan to wire rack, and let cool completely.

1/10/2019

#1  Tried Cynthia's cake using butter-flavored Crisco with one stick of salted butter 

and cake flour no sifting. Next time sift. Use baking powder.

Beautiful crust. The cake fell leaving the crust. Fine texture and taste but dense.

#4 New Wilton bundt pan

Coconut oil to grease

Added 1/4 t. Salt

Use 2 % milk

Heavy, didn’t rise enough

# 5

1t baking powder

1/8 t salt

1/2 sour cream

1/2 % milk

WW 5 Bean Soup

 One can of each kind of beans

• Pinto beans
• Dark red kidney beans
• Light red kidney beans
• Black beans

Drain cans of beans, mix in last 4 ingredients

• Fat-free re-fried beans
• Stewed diced tomatoes
• 1 ½ can of fat free chicken broth
• Salt and Pepper to taste

Flex points-1 point without garnish 

Core-0 points per cup without garnish 

Garnish with sour cream, onions, shredded cheese

I add browned sausage or ground beef or

Butterball grilled Polska Kielbasa  sliced in  1 inch pieces.