As promised, albeit a little late, here is the recipe for low carb pecan pie. This is one of my favorite desserts. I love pecans, but I am picky about my filling. I’ve had some with a pale filling that is too sweet. This one is a nice caramel color. In this instance, I did not cook my crust long enough, so it got soggy while the pie was cooking. The dough is only on the bottom or slightly up the sides. Make sure your crust is lightly browned in the middle. I used sugar-free maple pancake syrup to add a little more flavor. I’ve used this same recipe to make individual tartlets. They cook in about 15 minutes and are lovely individual-sized pies.

Southern Pecan Pie

Crumble Dough

3/4 cup Almond Flour or other Low Carb Flour
1 tablespoon Butter
3 tablespoons Sugar Substitute

Filling:
3 Eggs
2 tablespoons Butter, melted
1/2 cup Sugar-free Maple Syrup
2/3 cup Sugar Substitute
1 cup Pecans, broken into pieces
1-1/2 teaspoons Vanilla
Pinch Salt

Preheat oven to 350 degrees. Prepare an 8″ pie pan by spraying with baking spray.

Mix flour, sugar, and butter together with a fork, cutting through to make a crumbly dough. Press dough into the bottom of the pie pan. Bake in the oven for 7 to 10 minutes until lightly browned.

Combine all filling ingredients. Spoon the filling over the dough. Bake for 40 to 45 minutes at 350 degrees. Check to see if the pie is fully set and done.

Let cool for about 10 minutes. Use a pie server to get the pieces out easily. Serve with whipped cream or ice cream.

Makes 6 to 8 servings.