A mini sugar-free pecan pie that serves just two. It's the ultimate keto dessert recipe for the holidays and so easy to make. 6 ingredients and 35 minutes start to finish!
Preheat the oven to 325F.
Set aside 6 to 8 pecan halves to top the pie, then use a sharp knife to chop the rest. Set aside while preparing the filling.
In a medium saucepan over low heat, combine the butter and two sweeteners. Whisk until the butter is melted and the sweeteners are dissolved, about 3 minutes.
Remove from heat and whisk in the egg, then stir in the chopped pecans. Pour the mixture into one 8-ounce ramekin or two 4-ounce ramekins. Place the reserved pecan halves decoratively on top.
Place the ramekins on a cookie sheet and transfer to the oven. Bake 20 to 25 minutes, or until the sides are set but the center is still wobbly. Remove and let cool at least 15 minutes before serving.
Top with lightly sweetened whipped cream or some keto ice cream. Share with your favorite person!
Note: The baking time depends a lot on the depth of your ramekins. Deeper, narrower ramekins will take longer to bake, whereas shallow ones take less time. This is a recipe to keep your eyes on... start checking at 15 minutes and keep checking every few minutes after that.
By Carolyn Ketchum of All Day I Dream About Food