Friday, September 12, 2014

THANKSGIVING : LOW CARB PECAN PIE(click here to print)

LOW CARB PECAN PIE


PECAN PIE CRUST
1 1/2 cups almond flour
4 tbs. butter, melted

Mix together and press into an 8 or 9 inch pie plate.

Filling:
3 eggs, beaten
1 cup Splenda granular
1 tsp. vanilla extract
2 tbs. butter, melted
1 cup sugar free maple syrup
1 1/2 pecans (chopped or halved)

Beat the eggs with Splenda. Add the vanilla, butter and syrup, then add the pecans. Pour into the crust and bake at 350 degrees for 45 minutes.

Nutritional Values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php

Recipe submitted by Edith Weil

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