Prep. Preheat oven to 400 F. Prepare your pie crust by pressing it into a 9" pie pan, and store it in the fridge while we make the filling.
Combine. Use an electric mixer to whisk the eggs (4). Add Swerve or Lakanto (1 1/2 cup), heavy cream (3/4 cup), salt (1/2 teaspoon), melted butter (1/4 cup), xanthan gum (1 teaspoon), vanilla (1 teaspoon) and combine.
Assemble. Sprinkle chopped pecans (2 cups) into the prepared pie crust. Pour egg mixture over the pecans. Arrange pecan halves on top of the filling.
Bake. Place pie on a rimmed baking sheet, and form a foil collar around the edges of the crust (to protect it from burning). Bake in your preheated oven for 35 minutes. Remove pie from the oven, and discard the foil collar. Return pie to oven and continue to bake for 5 minutes. Allow pie to cool before slicing, and enjoy!
Pie Crust - I always use my keto pie crust for this but use whatever you prefer.
Lakanto, Swerve, or Erythritol. You want to use an erythritol-based sweetener here. This recipe was measured using Lakanto or Swerve (both erythritol-based), so if using a different brand, know that erythritol is 70% as sweet.