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Square overhead photo of a Keto Pecan Crust in a springform pan sitting on a cutting board.
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4.50 from 2 votes

Pecan Crust

Servings: 16
Calories: 120.96kcal
Author: Wendy Polisi

Equipment

Ingredients

  • 1 ½ cup pecan halves toasted
  • ½ cup shredded unsweetened coconut toasted
  • 2 tablespoons Swerve confectioners
  • ½ teaspoon sea salt
  • 6 tablespoons butter melted

Instructions

  • In a food processor, process the pecans, coconut, Swerve, and salt until fine.
  • Add the butter and process until the mixture sticks together.
  • Transfer the mixture into the bottom of a greased springform pan and press into the bottom and up the sides of the pan. Freeze until solid.

Nutrition

Calories: 120.96kcal | Carbohydrates: 3.85g | Protein: 1.1g | Fat: 12.81g | Saturated Fat: 4.93g | Cholesterol: 11.29mg | Sodium: 111.23mg | Potassium: 53.83mg | Fiber: 1.36g | Sugar: 0.59g | Vitamin A: 136.39IU | Vitamin C: 0.1mg | Calcium: 8.51mg | Iron: 0.33mg