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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Southern Pecan Pie
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Ingredients:
- 1 unbaked low-carb pie shell
(See Pie Crust recipe)
- 3 eggs
- 1/8 teaspoon salt
- 1 cup Splenda
- 1/4 cup DaVinci Sugarfree Butterscotch Syrup
- 1 teaspoon high gluten flour
- 1/2 cup sugar free Maple syrup
- 2 Tablespoons Steel's Vanilla Flavor Nature Sweet
- 1/4 cup melted butter
- 1 cup pecan pieces
Preheat oven to 300°F.
Beat eggs and salt. Mix in
flour and Splenda. Gradually add syrups (previously mixed
separately in a small bowl.) Beat well. Add melted butter and
pecans. Pour into Pie Shell. Add a few decorative pecan halves
to the top of pie if desired (I always do.)
Bake 45 minutes to an hour. Pie is done when top cracks.
(The picture above is actually a shot of the pie I made
according to this recipe and using the low carb crust recipe.)
Total grams in pie (without crust): 41 grams net carbs. Cut into 8 pcs: 5.1 grams net carbs per slice.
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