keto pie – The Keto Guru

Keto French Silk Pie

This one here…. you gotta try it. It’s so rich and so smooth and when using good clean ingredients, makes a perfect Keto dessert. This one packs a powerful punch and is super rich! Have a drink ready 🙂

As a precautionary note, this recipe uses raw eggs. The pie filling is not cooked. Therefore, you should select pasteurized eggs to eliminate the chances of getting sick from eating raw eggs.

Ingredients:

Crust

Use this recipe from my pumpkin pie crust –> Keto Pumpkin Pie – The Keto Guru (justaketoguru.com)

Filling

4 oz. keto approved chocolate chips (I prefer lilly’s, but you do you boo)
1 cup (16 tbs) grass fed butter
1 and 1/2 cup keto approved sweetener
- This is a great option -> https://amzn.to/3yLUgzT
- I used a granular sweetener and it made it a little grainy. It’s not bad but you’d be better off using powdered
2 tsp vanilla extract
4 pasteurized eggs

Instructions:

Make the crust ahead of time using the recipe link provided. Allow this time to cool down. On the stove top, make yourself a double-boiler set-up. Get the water in the pot below boiling.

Throw your butter and chocolate chips in the double-boiler and start letting them melt. You need to stir continuously to keep the chocolate from burning. This only takes a few minutes.

Once your chocolate and butter have been combined and everything is nice and melted, take off the stove top and set aside and allow to cool a few minutes.

Add your 1.5 cups of sweetener and vanilla and stir together really well.

Get out your hand mixer or stand mixer and get ready to work. This is probably the most important step you need to ensure you follow. If not, the filling will not form correctly.

You need to start adding your eggs but you’re going to do this one at a time and mix for about 5 minutes between each. Yes, 5 minutes between each egg (4×5=20 minutes). It probably makes sense to use a stand mixer. I unfortunately used a hand mixer and that got a bit tiring. After each 5 minute set, add the next, repeat the 5 minutes until all your eggs have been used.

As you see, as the eggs get added, the color is changing lighter and the filling is firming up.

Now that our filling is made, our crust has cooled, just dump the filling into the crust and you’re done!

Before you eat, let this set-up in the fridge for at least 3 hours. Top with homemade whip cream and enjoy!

Keto Pumpkin Pie

There is not many times that a Keto alternative is just as good as the real deal. Well, I’m here to tell you that this Keto Pumpkin Pie was. It was very good and the Keto pie crust was so buttery and fantastic. Even better, it’s a fairly simple recipe. I hope you’re able to make it and share with your family over the holidays. Or, enjoy yourself!

Ingredients:

Crust

2 1/2 cups almond flour
1/3 cup Keto approved sweetener
- I use this one –>https://amzn.to/3nD7bNF
1/4 cup of melted butter or Ghee
1 egg
1tsp vanilla
2tsp cinnamon (optional)
Pinch of pink salt

Filling

1 can (15oz) pumpkin puree
2 eggs
1/2 cup heavy cream
2/3 cup Keto approved powdered sweetener
- I prefer this one, but any will work –>https://amzn.to/38TOaCS
2tsp pumpkin pie spice
2tsp vanilla
Pinch of salt

Instructions:

Crust

You can hand mix all these ingredients but it is way easier to use your food processor. Dump all of your crust ingredients into the processor. Put on the dough setting and combine all ingredients. I stopped it after 30 seconds and scraped the sides and ran it again for another 20-30 seconds.

Remove the dough from the processor and place on a sheet of parchment paper, making sure you form it into a ball. Because of the butter, it is quite greasy so beware. Place another sheet of parchment paper on top and roll out into pie crust shape. Don’t worry if it’s not perfect, you can help form it in the pie pan. Also note, it tries to crumble. Get creative placing in your pie pan. I turned my pie pan over the crust, placed my hand under and flipped. Form the edges as pretty as you can. You can press any of the excess back into the crust to fill gaps or cracks.

Cook in the oven at 350 degrees for 10-12 minutes, just until it starts to brown. Remove and let cool.

Filling

In a large mixing bowl, throw all of your filling ingredients in. With a hand mixer, mix on low until all of the ingredients are good and combined. Don’t overmix or you will create a bunch of air in the filling and it won’t cook right.

Now that the pie crust has cooled enough, about 15 minutes, dump you pie filling into your crust. Level with a spatula. Place in the oven at 325 degrees and cook for about 40 minutes, or until there is no more jiggle. Remove and let cool down before slicing.

Once cooled, slice and enjoy! Top with a dab of homemade whip!

Keto Pecan Pie

Just in time for Thanksgiving, we now have an option for a pecan pie that is 100% Keto friendly. Now this was just a trial run but it turned out pretty dang good. We are going to try a few other methods but there is absolutely nothing wrong with this version. Now with that being said, nothing can replace a real pecan pie, but this will get you pretty close!

Note: Pay attention to pecan placement. When putting the extra pecans on top, ensure the pretty side goes up. This was just a test run so I didn’t care.

Ingredients:

Crust:

1 cup almond flour
1 cup coconut flour
2 eggs
8tbs (1/2 cup) melted grass fed butter
pinch of salt
2tsp cinnamon (optional)

Filling:

2 cups Lakanto sugar free maple syrup
- You can find it here on Amazon –> https://amzn.to/36J5GHd
4 eggs
2tsp vanilla
2 cups pecan halves
8tbs (1/2 cup) melted grass fed butter

I did not put any Keto friendly sweetener in the filling. I think I would go back and put in 1/2 a cup of brown sugar Keto sweetener next go round. You can find it here –> https://amzn.to/2Kh34su

Instructions:

Crust

You will need a 9″ pie pan. In a mixing bowl, add your dry ingredients and mix well. Once well combined, add in your 1/2 cup of melted butter. Mix this really well. Then add in your 2 eggs, whipped. Mix well. I ended up just mixing with my hands to make it easy.

Once you have a dough like consistency, place the mixture into your 9″ pie pan. Here, you will need to work it around to shape the dish. This took the longest to get up and around the edge. Maybe it would have been best to place between 2 sheets of parchment paper and rolled it into the pie dough.

Once you have your pie shaped, place into your pre-heated oven at 375 degrees for about 10 minutes. Make sure you poke a few holes in the bottom so your crust doesn’t bubble.

Filling

While your crust is cookin, make your pie filling. You will add all of your ingredients to 1 mixing bowl except your pecans. Once it is all mixed and combined, add in your 2 cups of pecans. Mix well once again. Your mixture will seem too watery but don’t worry, it’s going to cook just fine.

Remove your crust from the oven. Reduce the oven temperature to 350 degrees. Dump your filling into your pie dish. Before placing in the oven, add some extra pecans to the top with the pretty side facing up! Place in oven and bake for ~35 minutes. You will know when it is finished cooking as the center won’t be jiggly anymore.