Keto Maple Syrup Pie
Delicious sugar-free, keto-friendly Maple Syrup Pie
Equipment
- 1 8-inch foil pie pan (or equivalent)
Ingredients
Crust
- 1 1/3 cup Almond Flour
- 1/4 cup Melted Butter
- 1/4 cup Granulated Erythritol
Pie Filling
- 1 cup Swerve Brown Sugar
- 6 tbsp Sukrin Maple Flavoured Syrup
- 2 Eggs
- 2/3 cup Whipping Cream
- 1/4 cup Melted butter
- 1/4 cup Skim Milk Powder
- 1 tsp Maple Extract
Instructions
- Preheat oven to 350F
- While oven is preheating, add all dry crust ingredients into a bowl and mix well. Melt 1/4 cup of butter.
- Mix melted butter into dry crust ingredients
- Mix crust ingredients together until well-integrated. The mixture will look slightly crumbly.
- Grease your pie pan, and pour crust mixture into pie pan.
- Using a spoon or spatula start pressing the crust mixture into the pie pan.
- Once your crust has been pressed evenly into the pan it's ready to bake.
- Place pie crust into the oven for 12-15 minutes until slightly golden. Allow crust to cool while you prepare the filling.
- Turn oven down to 325F. Whisk together all filling ingredients - except whipping cream - together in a bowl.
- Once initial ingredients are well blended, mix in the whipping cream.
- Once mixture is well blended, it will lighten in colour and is now ready to be poured into the crust.
- Pour pie filling mixture into the prepared crust.
- Place prepared pie into the oven for 15 minutes at 325F. Take pie out, and cover crust edges with aluminium foil to avoid overbrowning the crust. Reduce heat down to 300F and back for another 20 minutes.
- Allow pie to cool completely and refrigerate at least a 4 hours - or overnight - before serving.
Notes
Nutritional Notes:
Calories: 308
Protein: 6g
Carbohydrates: 7g
Fibre: 2g
Sugar: 3g
Fat: 27g
Net Carbs: 5g