Imagine a dessert so decadent, so rich, and surprisingly keto-friendly that it'll make you forget you're even on a diet! This Keto Macadamia Nut Pie is not just a recipe; it's a culinary revelation that combines the buttery crunch of macadamia nuts with a silky, low-carb filling that will transport your taste buds to pure bliss. Whether you're a strict keto dieter or just someone looking for a guilt-free treat, this pie is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: Keto
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/4 cup butter, melted
- 1/4 cup erythritol
- 1 cup macadamia nuts, chopped
- 3 large eggs
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch pie dish by lightly greasing it with butter or cooking spray.
- In a medium mixing bowl, combine almond flour, melted butter, and erythritol. Mix thoroughly until the ingredients form a cohesive crust mixture.
- Press the almond flour mixture evenly into the bottom and sides of the prepared pie dish, creating a uniform crust. Use the back of a spoon or your fingers to smooth the surface.
- Spread the chopped macadamia nuts evenly across the bottom of the prepared crust.
- In a separate large mixing bowl, whisk together eggs, heavy cream, and vanilla extract until smooth and well combined.
- Carefully pour the egg and cream mixture over the macadamia nuts, ensuring an even distribution throughout the pie.
- Place the pie in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown. The center should be slightly firm but not completely solid.
- Remove the pie from the oven and let it cool completely at room temperature for approximately 30-45 minutes. The pie will continue to set as it cools.
- Once cooled, slice into 8 equal servings. For best texture, refrigerate for 1-2 hours before serving to allow the filling to fully set.
- Optional: Garnish with additional chopped macadamia nuts or a light dusting of powdered erythritol before serving.
Tips
- Ensure all ingredients are at room temperature before mixing to achieve a smooth, consistent filling.
- Use a food processor to finely chop macadamia nuts for a more even texture throughout the pie.
- Press the crust mixture firmly and evenly to create a solid base that won't crumble when serving.
- Use a pie shield or aluminum foil edges to prevent over-browning of the crust during baking.
- Check the pie's doneness by gently shaking the dish - the center should be slightly jiggly but not liquid.
- Allow the pie to cool completely before slicing to help the filling set properly.
- For an extra touch of elegance, toast the macadamia nuts lightly before adding them to the pie for enhanced flavor.
- Store leftovers in the refrigerator for up to 4 days, covering loosely with plastic wrap.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 8g
Fat: 34g
Saturated Fat: 12g
Cholesterol: 120mg
