The filling mixture uses heavy cream to stiff peaks to make whipped cream and then adds a cream cheese mixture that is combined with a low carb brown sugar substitute. Instead of pure maple syrup that would be used in a high carb pecan pie, we use a low carb, sugar free maple syrup which resembles a classic pecan pie flavor.
Traditional pecan pie has quite a few steps to it, but is definitely a holiday favorite. Pecan pie can of course can be made into a low carb pecan pie recipe, (in fact I have one included in my cookbook, Naturally Keto), but when you are looking for a bit of a change from a regular pecan pie, this is a great recipe for your holiday table.
In a medium bowl beat the eggs together with the cooled sugar mixture, maple flavoring, pecan pieces, chocolate chips, bourbon, and salt until smooth. Pour the mixture into the pie crust, top with pecan halves, cover the pie edges with foil to prevent burning and bake 35-40 minutes.
You can store the Keto Pecan Pie in the refrigerator for up to one week. Be sure to wrap it with plastic wrap or foil to prevent it from taking on the flavor of other things in your refrigerator.