Low Carb PECAN PIE
Ingredients
CRUST:
- 3/4 cup blanched almond flour (or pecan meal)
- 1/4 cup coconut flour
- 1 large egg
- 1/2 cup coconut oil (or butter)
- 1/2 cup powdered natural sweetener (erythritol, or equivalent) plus 1 tsp stevia glycerite
- 1/4 teaspoon Redmond Real salt
FILLING:
- 3 large eggs beaten
- 1 cup powdered allulose
- 1 teaspoon stevia glycerite
- 1 cup Liquid Allulose
- 2 tablespoons coconut oil melted (or butter)
- 1 teaspoon vanilla extract
- 1 1/2 cups pecans
Instructions
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 a scoop of my “healthified” ice cream!
Nutrition
Calories: 273.2 | Fat: 27.2g | Protein: 5.4g | Carbohydrates: 5g | Fiber: 2.6g | P:E Ratio: 0.2