Yield: 8 servings / one 9" round pie / 6-8 mini pies
Serving Size: one slice OR 1 mini pie
1 cup (130g) pecans (toast at 150C/300F for 10 minutes, or until the color has slightly deepened and they are fragrant)
1/2 cup (96g) allulose (OR tagatose, OR a keto fiber syrup)
6 Tbsp (75g) keto brown sugar substitute (ie Sukrin Gold, yakon syrup, etc.)
1/2 tsp vanilla extract
1 Tbsp (15ml) bourbon (OR rum, or other sugar-free hard liquor) *the alcohol bakes off, it's just for flavor, sub for water*
1 Tbsp (15ml) water
1 Tbsp (15ml) heavy cream (OR coconut cream)
1/4 tsp sea salt
1/4 cup (56g) unsalted butter (OR coconut oil OR ghee)
2 large (100g total) eggs (free-range or pasture-raised ideally)
*optional* 1/4 tsp xanthan (OR 1/2 tsp guar gum)
Powdered Erythritol: https://amzn.to/2JnVpnE
Ghee (clarified butter): http://amzn.to/2DRSqkG
Butter-flavored Coconut Oil: https://amzn.to/2XhmcYv
Unsweetened Cacao Powder: https://amzn.to/2EtyqXy
Unsweetened Chocolate: https://amzn.to/2IqGvN8
Sunflower Seed Butter: https://amzn.to/2XtSyQc
Almond Butter: https://amzn.to/2DL6KgR
Cashew Butter: https://amzn.to/2AQtj0N
Pure Raw Vanilla Bean Powder: https://amzn.to/2Q2Y9Kq
Vanilla Extract: https://amzn.to/2JDscHy
Caramel flavor: https://amzn.to/2tR0LRT
Monkfruit liquid extract: https://amzn.to/2sPL3pJ
Liquid stevia: http://amzn.to/2GD9V8k
Sea salt: https://amzn.to/2xYwRzt
Heat-Safe Silicone Spatula: http://amzn.to/2nJvc9z
Kichen Scale: https://amzn.to/2LjURAm
Loaf Pan: https://amzn.to/2NCLZqw
Nonstick Baking Parchment: https://amzn.to/2rpTKVY
Magnetic Measuring Spoons: https://amzn.to/2QVq6U5
Micro Measuring Spoons: https://amzn.to/2K9W7ap
("dash", "tad", "smidgen", etc. measurements below 1/4 tsp)
1. First bake the keto shortbread. Press the shortbread cookie dough evenly and firmly into a parchment-lined loaf pan and score the top for easier cutting later (optional). Bake at 300F / 150C for 20 minutes or until the edges are light golden brown.
2. Next, pour over the freshly made still-warm chewy keto caramel OR, make the easy cheater's caramel: melt the allulose or erythritol with a tablespoon of water, once fully melted, whisk in the remaining ingredients and bring to a simmer. If the fat separates out, add an additional tablespoon of hot water at a time until it pulls together. Immediately pour over the baked shortbread, smooth out the top, then freeze for 20-30 minutes.
3. Last, melt the keto chocolate gently over a double boiler OR in the microwave using 20 second bursts and stirring between each. alternatively, melt the cacao powder and fat together and add the liquid stevia, mix well. Pour your choice of keto chocolate over the firm keto caramel layer, tap the pan to spread it evenly. Freeze for another 20 minutes. Remove the set twix bar "loaf" from the pan and slice evenly using a hot knife. Dip the knife in hot water and clean between each cut for smooth slices.
Preheat the oven to 320F/160C.
Combine the butter, sweeteners, molasses, vanilla, salt, alcohol, water and cream in a small saucepan and bring to a boil, then simmer (stirring) for 1 minute. All the sweeteners should be fully dissolved and the liquid should be a clear amber color.
Whisk the eggs in a large bowl, then SLOWLY drizzle in the hot liquid, whisking as you pour. Do not do this too quickly or you will cook the eggs.
Once the liquid and eggs are fully mixed, whisk in the guar gum, and then the pecan halves.
Place the pre-baked pie crust in its pie tin on a baking sheet, then fill the crust with pecan filling until almost full.
Bake for 15 minutes for mini pies, or 45 minutes for a normal pie. The edges of the filling should be set and not wet when touched, but the center should still be a little wiggly (though not liquidy).
If the exposed edges of your pie crust are already browned half-way through the baking process, cover them with a pie crust shield or a thin cover of aluminum foil to protect them from burning.
Let cool fully at room temperature on a cooling rack, do not slice until fully cooled.