Pecan Pie
I’ll admit it.
I never thought I’d be able to come up with a healthy version of a pecan pie.
The thought of trying to substitute out Karo Syrup danced in my head and made me dizzy.
Did you know that there are 262 grams of carbohydrates in one cup of Karo (corn) syrup. Let’s not pick on Karo. They are just one brand but happen to be the most popular.
That’s more grams of carbs than I’d eat in total over 3 days!
Do you know how much Karo Syrup is in pecan pie...
Read the full column at PlanZDiet.com
Pecan Pie
Just in time! BIG YUM. Pecan pie! I never thought I’d be able to make a recipe for pecan pie. All I could think about was all of the corn syrup! This pie comes together easily, and your family will never know they aren’t eating the usual pecan pie pile of sugar.
Servings: Serves 8
Ingredients:
1 almond flour pie crust (or in a pinch you can use a commercial pie crust from the refrigerated section of the grocery store)
¾ cup of butter
1 cup of Swerve Brown. This is a specialty sugar substitute. You’ll need to order this online. I have not yet seen it get to the stores.
2 tsp of organic vanilla
¼ tsp of grated sea salt
3 large eggs
1 cup of pecan halves and ½ cup of pecan pieces
Instructions:
Make the almond flour pie crust according to the instructions. Bake it for 8-10 minutes as instructed.
In a sauce pan add the butter and the Swerve Brown. Stir on medium until the butter is melted and the Swerve dissolves. Take off of the heat and stir in the vanilla. Now let it sit just a few minutes before you add the eggs. If you add the eggs too fast, they might “cook”.
In a small bowl whisk your eggs so they are all stirred up. Then slowly let them drizzle into the pie filling in the sauce pan and keep whisking them until they are all incorporated.
Put your pecans and the pieces in the bottom of the pie plate on the crust. Slowly pour the filling over the pecans.
Bake 40 to 45 minutes until the pie begins to brown but there is still a little
Enjoy!
Cheers,
Zola
