Mouth watering Keto Sugar-Free Pecan Pie Recipe: Sweetness Without the Guilt

NUTRITION INFORMATION PER SERVING
Calories: 533 | Fat: 54g | Total Carbs: 8g | Net Carbs: 4g | Fiber: 4g | Sugar: 2g | Protein: 9g

INGREDIENTS
1 recipe Almond flour pie crust (or coconut flour pie crust)
3/4 cup Butter
3/4 cup Powdered Monk Fruit Allulose Blend (use this for a gooey, smooth pecan pie, the photos use erythritol and are less gooey)
1 1/2 cup Heavy cream
1 tsp Sea salt
1/2 tbsp Vanilla extract
3/4 tsp Maple extract
1 large Egg (at room temperature)
2 1/2 cups Pecans (2 cups chopped coarsely + 1/2 cup halves for topping)
INSTRUCTIONS
Preheat the oven to 350 degrees F (177 degrees C).
Meanwhile, make the filling. In a large saute pan (not a saucepan!) over medium-low heat, heat the butter and for about 5 minutes, stirring frequently, until dark golden brown.
When golden, add the cream and sea salt. Bring to a gentle simmer. Simmer for 15 to 20 minutes, until bubbly, dark golden and thick. The caramel sauce should coat the back of a spoon.
Remove the sauce from heat. Stir in the vanilla and maple extracts.
Let pie crust and caramel sauce cool separately for 15 to 20 minutes, until warm but not hot. While they are cooling, you can either leave the oven on (you will need it again) or preheat it to 350 degrees F (177 degrees C) again when the 20 minutes is close to up.
Once caramel sauce has cooled enough not to cook an egg being added to it (warm is fine), whisk in the egg.
Place chopped pecans evenly into the crust. Pour the caramel/egg mixture over the pecans. Top with pecan halves.
Cover the edges of the pie crust with foil, leaving the center open.
Bake for about 40 to 50 minutes, until the top is dark brown and the filling is set, except some bubbles on the top.
Cool completely, then chill for at least an hour before slicing.