Melt the butter in a small ceramic bowl in the microwave.

Add the second set of ingredients to the melted butter in the bowl and whisk.

Add the xanthan gum a little at a time while whisking so it doesn’t clump, then add the collagen and whisk again. The collagen will probably be a bit clumpy but the clumps will dissolve when you whisk the mixture after heating it.

Microwave for 1 minute, then whisk the “caramel” smooth. Microwave for another minute or until the caramel is a golden color (not super dark or thick). Whisk again.

Let the caramel cool off for a minute or two.

Add the egg yolk and whisk smooth. Stir in the pecans (chopped fine or left in halves and pieces according to your preference). It’s best if the pecans aren’t frozen.

Microwave for 50 seconds or until nearly set all the way through but still a bit wet on top in the center. Keep an eye on it and don’t overcook – better underdone than overdone in this case! My microwave is on the weak side so you may want to check it at 30 seconds and keep close tabs on it from there.

I recommend eating this warm with low-carb ice cream or a dab of Reddi-wip! It’s not bad cold, either.

Since this pecan pie contains protein of its own you can use it as a meal or snack (don't forget your veggies!), but it is pretty calorie dense so I don't recommend eating the whole thing as dessert after a heavy S meal. Share with someone or put half in the fridge for later.