yield: 8 servings
prep time: 10 minutes
Cooking time: 1 hour
I was so excited to create this keto version of the beloved pie I grew up eating. It’s a Kentucky Derby party tradition. In some recipes, the filling is spiked with bourbon, but I opted to leave it out of this one. In my opinion, this pie is sort of a cross between a chocolate and a pecan pie—the best of both worlds!
• 2 large eggs
• ½ cup granular erythritol
• ¼ cup butter, melted but not hot
• 1 tablespoon coconut flour
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• ⅛ teaspoon liquid stevia
• ½ cup stevia-sweetened chocolate chips
• ½ cup chopped raw pecans
• 1 Almond Flour Crust, par-baked
1. Preheat the oven to 325°F.
2. In a medium-sized mixing bowl, whisk the eggs, erythritol, melted butter, coconut flour, vanilla, salt, and stevia until smooth. Fold in the chocolate chips and pecans and stir until well combined. Pour the batter into the par-baked crust.
3. Bake the pie for 50 to 60 minutes, until the filling is set and the top is golden brown. Let cool completely before serving. Leftovers can be covered and stored at room temperature for up to 3 days.
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