I read about this pie concept originally as the Kentucky derby pie, a specialty pie created by a restaurant in Kentucky. Originally made with bourbon, chocolate chips, walnuts and a HUGE amount of sugar, I decide to do my own keto-friendly version of this decadent pastry. I went with pecans because I have a sensitivity to walnuts, and there's a lot of nuts in the pie. The bourbon plays so well with the chocolate and pecans, it just made so much sense to add it to the topping to layer in its flavour.
Ingredients:
- One keto coconut flour pie crust
- 2 tablespoons vanilla whey isolate
- 5 tablespoons lupin flour sourdough starter or discard (*May swap with 2 tablespoons lupin flour and 3 tablespoons water.)
- 1 tablespoon coconut flour
- 3 tablespoons gold erithrytol monk fruit sweetener or Swerve Brown
- 2 tablespoons Lakanto granulated monk fruit sweetener (*Or to taste.)
- 3 large eggs, lightly beaten
- 6 tablespoons unsalted butter, browned and cooled
- 2 tablespoons bourbon (*Or sub with ¼ teaspoon bourbon extract combined with water to make the same amount.)
- 1 cup pecans, chopped (*May sub with walnuts.)
- 6oz unsweetened baker’s chocolate, chopped into chunks
- 1 teaspoon+ pure vanilla extract
- ⅛ teaspoon fine sea salt
- ⅓ cup toasted pecans, chopped (*May sub with walnuts.)
Optional Garnishes:
- ½ cup keto whipped cream OR Greek yogurt combined with 1 tablespoon Bourbon if desired (*oOr ⅛ teaspoon bourbon extract.)
- Keto caramel sauce, for drizzling
Directions:
Heat the oven to 350F. Whisk together the whey protein, sweetener and coconut flour with the sweetener in a mixing bowl.
Add the eggs and melted and cooled butter, and whisk to combine.
Stir in the lupin flour discard, bourbon, 1 cup pecans, chocolate chunks, vanilla, and salt.
Pour the mixture into the prepared pie crust. Bake for 40-45 minutes, or until the filling is set.
Set the pie on a wire rack, immediately top with the ⅓ cup chopped toasted pecans and allow to cool. Top with keto whipped cream or Greek yogurt topping. and caramel sauce (if desired), slice and serve. Store in the fridge for up to 5 days. It freezes well too if wrapped. If you freeze it, thaw it in the fridge, at room temperature, or in a 350F oven until heated through, 10-15 minutes.
Did you make this keto bourbon chocolate pecan pie recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!
