Testimony of the Day
“Hello Maria,
I won’t take much of your time. Just wanted you to know I have become a keto adapted lady and my life has improved in every way possible. Thank you. You are one of Gods gifts to the world. (if only more would listen)! I have referred your books to everyone I know and most of them have purchased them on kindle. After a few months of “Keto-Adapted”.” -Emily
I am constantly amazed and humbled seeing the maps of visitors to by blog. Each orange dot represents a city where someone has visited my blog.With this global reach I wanted to let you all know that my books are available a number of ways digitally across the globe. Below is a list a countries they are available in.
Available in the following countries on iTunes Book Store (iPhone, iPod, iPad or Mac): Australia, Austria, Belgium, Bulgaria, Canada, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, United Kingdom, United States.
Available on Kindle in: Germany, France, United Kingdom and the United States.
Available on Nook in:
United States
You should also be able to get the paperback versions wherever Amazon has a store in your country. Thanks everyone, across the world, for all the support. It is truly a small world.
Low Carb PECAN PIE
CRUST:
3/4 cup blanched almond flour or pecan meal
1/4 cup coconut flour
1/2 cup coconut oil or butter
1/2 cup Swerve Confectioners
1 tsp stevia glycerite
1/4 tsp Celtic sea salt
1 egg
FILLING:
3 eggs, beaten
1 cup erythritol (or Swerve)
1 tsp stevia glycerite
1 cup Lakanto sugar free syrup
2 TBS butter or coconut oil, melted
1 tsp vanilla extract
1 1/2 cups pecans
CRUST: Preheat oven to 325 degrees F. Grease a 9 inch pie pan. In a medium bowl, mix ingredients. This will be a thick pie dough, press onto bottom of pie pan. Place in oven to pre-bake the crust. Bake for 15 minutes or until lightly golden brown. Remove from oven and set aside to cool.
FILLING: In a medium bowl, beat the eggs with the sweetener. Add the butter, syrup, and vanilla then add the pecans. Pour into the crust (over edges with foil) and bake at 350 degrees F for 45-50 minutes or until set. Serve with my “healthified” ice cream! Makes 12 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Pecan Pie = 396 calories, 22g fat, 3.7g protein, 51 carbs, 1.6g fiber
“Healthified” Pie = 229 calories, 20g fat, 7.7g protein, 3.8 carbs, 2g fiber
Can you use something other than xylitol or even malitol, these 2 just do not work with me? Thanks!
Yep! If you have a sugar free syrup that uses a different sweetener, that would work too.
Happy baking!
Great, thank you!
Thank you, thank you!! This is my all-time favorite holiday dessert. I’m going to have to get that xylitol syrup. Thanks for all your time and hard work into healthifying recipes for your readers, we REALLY appreciate it!! 🙂
Thanks Beckyl!
You totally made my day!;)))
This looks great! Though I need to find a sub for xylitol as I refuse to have it in my house. Apart from the fact that the few times I’ve tried anything sweetened with xylitol I was unable to leave the bathroom for hours on end with my guts being ripped apart, xylitol is also super-deadly for dogs. And since I have a dog who does her best to eat anything not nailed down I do my best to make sure I don’t keep dog-deadly foods in the house. But pecan pie is a real fave of mine!
You could try a different pancake syrup that is sugar free that uses a different sweetener.
Happy eating;)
Is it a problem to make without the stevia glycerite?
Nope, you can totally make it without the stevia. I just like to blend my sweeteners for a better sweet flavor.
Happy eating!
Any sub for the whey or egg white protein…made something with it last night and did not like the taste at all…Could Coconut or some other flour work instead or is the protein doing something else too (besides adding protein : ) ???
Thanks RB. I just remade the crust and this one is a winner!
Thanks!
I made this for Thanksgiving and it is outstanding!! So delicious! My whole family LOVES it!!
Thanks Rachel!
Did you like the crust? I’m just trying to make sure it is perfect;)
Do you think the crust would work with EZSweetz sucralose drops or even Splenda powder?
I am not a fan of either of those sweeteners and don’t use them. Sorry. 🙂
This is the best pecan pie ever!!! Thanks Maria.
Thank you!
Dear Maria,
Is there a substitute for the syrup?
It looks delicious and I would love to bake it.
Regards, Selma
You could try my syrup. 🙂
http://mariamindbodyhealth.com/perfect-pancakes-and-syrup-and-acid-blockers/
Hi Maria- I’m dying to try this for Thanksgiving but don’t have time to order your syrup. Do you think it will work with pure organic maple syrup?
Maple syrup has too much sugar for me. You could do my recipe for syrup. 🙂
http://mariamindbodyhealth.com/perfect-pancakes-and-syrup-and-acid-blockers/
I will! Thank you!!! Very excited to try- Pecan pie is my families favorite, and it will be mine now knowing I’m serving them a healthy version 🙂
I have this is the oven right now!! It smells amazing. I’m sad I have to wait until tomorrow to eat it. 🙂
Maria- do you mean your tropical syrup? It is a white and creamy syrup, right? That still works in the pie?
That or another of my syrup recipes would be the next best option (if not using natures hollow). 🙂
OK thank you!!!
Would Yacon syrup work instead of the Nature’s Hollow? Since you only recently posted about Yacon, I assume you didn’t consider it in your original pecan pie recipe…
Yes, but not sure on the amount. I use less Yacon in a recipe and it does change the flavor a bit. 🙂
The direction for the crust says to grease a springform pan, but a few sentences later it says to press the dough into a pie pan. The photo looks like a pie pan, too. Is the springform pan a typo?
Yes it was. I fixed it above. Thanks!
Hi Maria!
In the crust directions for this pie, you state this about using ‘Just Like Sugar’ sweetener: “NOTE: Just Like Sugar is 96g fiber/cup; do not add to “melted” butter. This will cause it to gel up and get hard.”
SO, my question is, how DO you go about adding this particular sugar brand to other dry as well as wet ingredients to keep from getting that gelatinous / hard outcome?
Thanks for all you do!
Billie
Just make sure the butter isn’t liquid when you add the JLS. Just have it soft. 🙂
I currently have sorbitol based mrs. butterworth’s syrup, walden farms pancake syrup, and nunaturals stevia simple syrup (unflavored, glycerine based) which of these would work best in place of the xylitol syrup?
I do have powdered ideal, swerve, etc and theoretically could boil water and butter with these to make a syrup, like your caramel sauce, correct?
Yes, you could make your own syrup like the caramel sauce. I have a recipe here:
http://mariamindbodyhealth.com/keto-crepes/
I have to tell you that I was pretty skeptical putting this pie together. I have tried other low carb pecan pies that were just yucky, so I didn’t have a lot of hope for this one. But to my amazement, it really tastes just like a traditional pecan pie! The joy I’m feeling is indescribable, as pecan pie is by far my favorite pie and a Thanksgiving tradition! I’m so grateful I can have my favorites and honor my body at the same time. Thank you so much for a wonderful recipe!
Awe! Thanks!!!
My daughter in law gave me the link for your pie recipe as I’m a 64 yr old newly diagnosed Type 1 diabetic & disappointed I can’t have pecan pie. So excited to try your recipe! Thanks!
Thanks!
This is a “I keep meaning to try,” but have yet to test drive idea….there are sugar free espresso syrups, usually vanilla, that even the Dollar Tree carries. This might help you (and maybe future me) in the artificial sweetener for the sake of happy pancreas low-carb baking pursuits.
Mine turned a bit eggy and not gooey is this normal?
No. so sorry!