The BEST Keto Sugar-Free Pecan Pie Recipe

Preheat the oven to 350 degrees F (177 degrees C).

Make the almond flour pie crust according to the instructions here.

Meanwhile, make the filling. In a large saute pan (not a saucepan!) over medium-low heat, heat the butter and Besti 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 cooling time is almost 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 30 to 35 minutes, until the top is dark brown and the filling is bubbly, thick, and almost set (it should no longer jiggle but will still look a little wet).

Cool completely to set. For best results, chill for at least 1 hour before slicing.