It seems impossible, but this holiday season you can stay in ketosis… try this nutty family favorite, and enjoy sharing it!

Crust Ingredients:

3/4 C Almond flour

1/4 C Fine ground coconut flour

1/2 C Grass-fed butter or coconut oil

1/2 C Monkfruit or xylitol powder (from birch, not corn)

1/4 t Himalayan salt

1 Free-range egg

Filling Ingredients:

3 Free-range eggs, beaten

1 C Monkfruit or stevia powder

1 t Stevia extract

1 C Maple flavored xylitol syrup

2 T Vanilla extract

1 1/2 C Pecans

Directions:

• Preheat oven to 325 degrees
• Grease a 9″ pie pan with coconut oil

Prepare crust

• Melt the butter or coconut oil and add eggs with all other liquid ingredients
• Incorporate the dry crust ingredients into the liquids, in a bowl
• Press mixture into pie pan, evenly
• Bake for 15 minutes until light golden brown and let cool

Prepare filling

• Beat eggs with sweeteners and add melted butter
• Next, add the vanilla and maple syrup
• Mix in the pecans,coating evenly
• Pour into cooled pie crust and bake at 350 degrees for 45-50 minutes
• Filling should set up firmly, not be liquid