Low Carb Pecan Pie

I love pecan pie. Love, LOVE, LOOOVE, LOOOOOVE. At Thanksgiving, this was the thing I was most looking forward to cheating on from staying low carb.

Source: ketouk

Ingredients

  • Crust:
    • 350g Almond Flour
    • 60g Butter
  • Filling:
    • 3 eggs, beaten
    • 240g powdered sweetener (Splenda)
    • 30g Butter
    • 240ml sugar free maple syrup
    • 350g Pecans (chopped)
    • 5ml vanilla extract

Directions

  1. For the crust, mix together the ingredients, press into an 8” or 9” pie plate and refrigerate.
  2. Beat the eggs with the Splenda. Add the vanilla, butter and syrup, then add the pecans.
  3. Pour into the crust and bake at 180c for about 45 minutes.
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