Mini Keto Pecan Pies with Brandy Butter
This low-carb version of traditional pecan pie is virtually indistinguishable from the original; a buttery, flaky crust filled with a gooey, fudgy, pecan filling. These 3-bite morsels are the perfect keto party dessert this holiday season; sweet and satisfying, without the guilt. I elevate tradition by serving these tasty morsels with whipped brandy butter; a British Holiday classic.
Makes: 12 SERVINGS
Prep Time: 25 MINUTES
Cooking Time: 35 MINUTES
ingredients
Crust
1 ½ cups (165 g) finely ground almond flour
3 tablespoons arrowroot powder
¼ teaspoon salt
5 tablespoons (70 g) cold, unsalted butter, cubed
1 egg white mixed with 1 tablespoon water
Filling
Syrup
¼ cup plus 1 tablespoon (75 ml) water
½ teaspoon powdered gelatin
½ cup (90 g) Sola sweetener
¾ stick (85 g) unsalted butter
1 teaspoon vanilla extract
2 to 3 drops maple extract (its usually very strong in flavor, so you don’t need much)
1 tablespoon molasses (optional; this does add a small amount of sugar but also adds exceptional flavor)
¼ teaspoon salt
½ teaspoon ground cinnamon
1/8 teaspoon ground ginger
Additional filling mixture
1 whole, free-range egg
1 free-range egg yolk
½ cup (55 g) chopped pecans
Brandy Butter (makes extra)
1 stick (110 g) unsalted butter, softened to room temperature
½ vanilla bean, sliced lengthwise, seeds scraped out
½ cup (60 g) powdered sweetener of your choice
¼ cup (60 ml) good-quality brandy (bourbon or dark rum also work very well)
directions
1. Preheat the oven to 325F/165C. Grease the cavities of a non-stick cupcake pan with unsalted butter.
2. Make the crust: place the almond flour, arrowroot, and salt in the bowl of a food processor and process until combined. Add the cold, cubed butter, and pulse until the mixture resembles pea-size crumbs. Add the egg white-water mixture and continue to pulse until you have a smooth batter.
3. Spoon the thick batter onto a sheet of parchment paper and place another sheet of parchment paper on top. Use a rolling pin to roll out the dough to 1/8-inch thickness. The dough is very soft, so you could also use the palm of your hand to spread it out.
4. Transfer the pastry dough to the freezer to chill for about 10 minutes, remove the parchment paper, and cut the dough into discs using a pastry cutter approximately the same size as the top of each cavity in the cupcake pan. Place the dough circle into the cupcake pan cavity and gently press down, making sure that there are no cracks. Use extra pastry to fill in any cracks. Once you’ve molded all your pastry crusts, place into the oven for 5 minutes, to seal them before filling.
5. Make the filling: prepare the syrup by placing the water into a saucepan and sprinkling the gelatin on top. Let rest for 5 minutes for the gelatin to soften and bloom. Add the remaining syrup ingredients, place the pan over medium heat, and bring the mixture to a steady simmer. Stir constantly until the ingredients are combined. Cook the mixture for 2 to 3 minutes until syrupy and glossy.
6. Remove the pan from the heat and pour the contents into a large mixing bowl. Cool the syrup for 20 minutes, then add the whole egg and egg yolk, whisk thoroughly, and pour into the mini pie crusts. Sprinkle the chopped pecans over the top.
7. Place the mini pecan pies into the oven and bake for 15 to 20 minutes until the filling is set and the crusts are a light golden-brown color.
8. Remove from the oven and allow to cool in the pan for 20 minutes. After they are completely cooled, use a knife to pop the mini pies out of the pan. If you are having trouble getting the pies out of the pan, place the pan in the freezer until the pies are frozen, then heat the underside of the pan on the stove. Give the pan a good whack and they should slide out, simply defrost at this point.
9. Make the brandy butter: Beat the softened butter and vanilla bean seeds until creamy. Gradually beat in powdered sweetener and brandy, beating well and scraping the sides of the bowl between each addition, until smooth. Cover and chill until required.
10. To serve, pipe the brandy butter on top of each pie, or place the brandy butter in a dish in the center of a platter with a spoon and let people add their own.
