I cannot believe March is almost over! Where does the time go? I seem to be way behind on everything this month. But I did manage to try out a quick recipe for a wonderful dessert like Pecan Pie.

I’ve seen several recipes for “Impossible” pies that use the same technique as the Bisquick recipes that work so well to mix all the ingredients in one bowl, pour them into the pie shell, and they separate while they cook to give you a crust on the bottom and sometimes a topping layer. So far, I haven’t been able to duplicate this using low carb flours.The food tastes great, but the crust doesn’t seem to come out on the bottom. This is another one of those recipes. It seems more like a very low flour cake than a pie, but the taste is wonderful.

The original recipe came from Dixie Carb Counters, but I made a few adjustments. I used the DCC All Purpose Flour to make this, but I think it will work equally as well with almond flour, soy flour, or coconut flour (use 2 tablespoons and add 2 tablespoons of water). The recipe uses a small amount of flour, so the crust isn’t very thick.I used my cranberries whole, but they might be distributed better if they are chopped.

Cranberry Pecan Pie Cake

Cooking Spray
2 tablespoons Butter, softened
1 cup Sugar Substitute
1/4 cup Low Carb Flour
2 Eggs
1 tablespoon Sugar-free Maple Syrup
1/2 teaspoon Vanilla Extract
1/8 teaspoon Baking Soda
1 cup Pecans, chopped
1/3 cup fresh or frozen Cranberries

Preheat the oven to 325 degrees (F.). Prepare a pie tin or an 8-inch square baking pan by spraying with cooking spray. I also like to line mine with parchment paper, then spray the paper.

In a small bowl, add the sugar, flour, and baking soda and mix together. Set aside. In a larger bowl, add the eggs, butter, maple syrup and vanilla extract and whisk together until blended. Stir in the flour until it is all mixed in. Add 3/4 cup of the nuts and the cranberries and stir them in.

Pour into your prepared pan, smoothing until even. Sprinkle the remaining 1/4 cup of pecans over the top.

Bake for 20 to 25 minutes, checking at 20 to see if the edges are getting too browned. If so, cover with foil and cook until a toothpick inserted in the middle comes out clean.

Makes 8 Servings

Nutrition Information per serving:
Calories:162 Fat:15.7 g Net Carbs: 1.6 g Protein: 3.7 g