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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!