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Pecan Pie – Keto Friendly
3/4 cup almond flour
1/3 cup coconut flour
1/2 cup coconut oil (liquid)
1/4 tsp vanilla
2 Tbsp sweetener (I used Truvia Baking Blend)
1/4 tsp salt
1 large egg
1 cup butter
1 cup sweetener (Truvia Baking Blend)
1 cup unsweetened full-fat almond milk
3 eggs, beaten
2 tsp vanilla
1/2 tsp unsulfured molasses (optional)
1/4 tsp salt
2 cups pecan halves (1 cup chopped and 1 cup for topping)
Preheat oven to 325F and grease a 9-inch pie pan well.
In medium bowl, mix almond flour, coconut flour, coconut oil, vanilla, sweetener, and salt. Add egg and mix until combined and comes together in a dough.
Press dough into bottom and up the sides of pan. Use fingers first to spread out and then go back over with a measure cup or flat bottom surface to smooth.
Prebake for 15 minutes or until set.
Heat butter on high heat in a skillet or heavy-bottomed saucepan that holds 2-3 quarts. Whisk constantly to make sure butter heats evenly.
Once butter melts and starts to boil, remove from heat to prevent burning. Watch for brown streaks or flecks of brown at the bottom of the pan as you whisk.
Add in sweetener and coconut milk to pan and whisk until smooth and sweetener is dissolved. Let sauce cool in pan slightly, about 5 minutes. Do not let it setup in pan.
In medium bowl, beat eggs with cooled syrup, vanilla, salt, molasses, and chopped pecans.
Pour mixture into crust and top with remaining cup of pecans in a design of your choice.
Cover the edges of the pie with foil to prevent burning. Bake at 325F for 40-45 minutes or until set.
*Be careful not to overfill the pie pan with the filling. The filling is very runny, and I did not need all of it.
*Since the crust is a nut and coconut flour crust, the edges will darken more than typical crusts.
*I used a store-bought foil pan for this first test. I would suggest using a glass or porcelain one if you can.