Tami Tyson | Low Carb Pecan pie
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Low Carb Pecan pie

Low Carb Pecan pie

Everybody loves pecan pie. Here is a low carb, gluten-free version of chocolate pecan pie bars. You don’t have to get off track during the holidays!

INGREDIENTS

CRUST

PECAN PIE FILLING

  • 1/2 cup butter
  • 2/3 cup powdered Swerve Sweetener
  • 2 tsp Yacon syrup (optional, helps with color and flavor)
  • 1 1/2 tsp vanilla extract
  • 1/2 cup heavy whipping cream
  • 2 large eggs
  • 1/4 tsp salt
  • 1 cup pecans, lightly toasted
  • 2 ounces Lily’s Dark Chocolate, chopped

INSTRUCTIONS

Crust:

  1. Preheat the oven to 325F.
  2. In a food processor, combine the almond flour, sweetener, and salt. Pulse a few times to combine. Scatter the butter pieces over top and pulse until mixture resembles coarse crumbs.
  3. Press into the bottom of a 9×9 inch pan and bake 12 minutes or until the edges are just turning golden.

Pecan Pie Filling:

  1. In a medium saucepan over low heat, melt the butter. Stir in the powdered sweetener and Yacon syrup and whisk until well combined. Remove from heat.
  2. Whisk in the vanilla extract and cream. Add the eggs and salt and whisk until fully incorporated.
  3. Scatter the pecans and chopped chocolate over the crust and pour the filling overtop. Bake 20 to 25 minutes, until the filling is mostly set (if you want them gooey, make sure the middle still has a little jiggle to it when the pan is shaken).
  4. Remove and let cool at least 30 minutes before cutting into bars.
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