Pecan Pie Crust Low Carb Food

LOW CARB PECAN PIE (SUGAR FREE)

Steps:

• Preheat your oven to 350°F (180°C). Thoroughly grease a 9-inch pie dish.
• Add all of the ingredients for the crust to a large mixing bowl. Mix until the dough is well-combined.
• Press the dough into the greased pie dish.
• Prick the crust all over with a fork, then bake for 10 minutes until the crust is lightly cooked and golden. Set aside to cool.
• Meanwhile, in a large heavy-bottomed pan over medium-high heat, melt the butter. Once the butter has started to brown slightly, reduce the heat to medium and add the stevia.
• Mix well for a few minutes until the mixture has darkened and turned golden brown.
• Add the cream and sea salt, then simmer for 20 minutes until the mixture has darkened and thickened.
• Remove from heat, then add the vanilla and cinnamon. Mix well, then set aside to cool for at least 20 minutes.
• Once the filling is cool enough to touch, whisk in the egg, making sure to whisk continuously until the mixture is combined.
• Add the pecan pieces to the cooked crust, then pour the filling on top.
• Place in the oven and bake for 40 minutes, or until the filling has completely set and doesn't move when jiggled.
• Allow the pie to cool to room temperature, then refrigerate for 45 minutes.

PECAN CRUST

Steps:

• In a food processor, process the pecans, coconut, Swerve, and salt until fine.
• Add the butter and process until the mixture sticks together.
• Transfer the mixture into the bottom of a greased springform pan and press into the bottom and up the sides of the pan. Freeze until solid.

LOW-CARB PECAN PIE WITH ALMOND FLOUR CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix almond flour and 4 tablespoons melted butter together in a small bowl. Press into an ungreased 9-inch pie pan. Chill in the refrigerator while preparing the filling.
• Combine sweetener, syrup, eggs, 2 tablespoons melted butter, and vanilla in a medium bowl. Stir in pecans. Pour mixture into pie crust.
• Bake in the preheated oven until filling is set, about 45 minutes.

LOW CARB PECAN PIE

Steps:

• For the crust, mix together the ingredients, press into an 8" or 9" pie plate and refrigerate.
• Beat the eggs with the Splenda.
• Add the vanilla, butter and syrup, then add the pecans.
• Pour into the crust and bake at 350°F for about 45 minutes.

GROUND PECAN CRUST (LOW CARB)

Steps:

• Grind the pecans. Fine ground will help the crust hold together better, coarse gives you a crunchier crust.
• Add the Splenda to the ground nuts.
• Add the butter (softened or outright melted).
• Press mixture into a pie plate or springform pan.
• Bake for 5-10 minutes between 350 and 450, depending on how toasted you want it.
• You can also make this crust ahead of time.

PECAN PIE CRUST LOW CARB

Steps:

• Preheat oven to 350 degrees.
• In a food processor, process pecans on high until they are a fine meal. Add the Truvia, cinnamon & salt. Pulse a few times.
• While food processor is running on low, add the melted butter & egg white until dough is completely blended & clumped together.
• Lightly spray pie pan with Pam. Add the dough & cover with a piece of plastic wrap. Using your fingers or the bottom of a glass, gently press to cover the bottom & sides of the pie pan. Remove the plastic wrap.
• Bake the crust for 10 minutes. It will puff a bit in the middle but will flatten again as it cools. If you use this crust for a baked pie, when you bake it again cover the edges with foil so that it doesn't over-brown.

PECAN PIE CRUST

Steps:

• Place pecans in food processor; grind until fine.
• Add melted butter, brown sugar, vanilla and water.
• Continue processing till mixture begins falling off sides of bowl.
• Press into 9-inch pie pan.
• Bake at 325° for 20 minutes or microwave at full power for 6 minutes.

LOW CARB CHOCOLATE PECAN CRUST

Steps:

• Pre-heat oven to 350º F.
• Spray a 9-in pie plate (not glass!) with cooking spray.
• In food processor, process nuts until almost becomes a nut butter.
• It should be finely ground, like meal, but just starting to "cream" on the sides/bottom of the food processor.
• Add Splenda and cocoa, pulse until mixed in thoroughly.
• Melt butter.
• Transfer nut mixture to medium sized bowl, and drizzle with melted butter, tossing with a fork to coat.
• Press nut mixture onto sides and bottom.
• Bake at 350º F for 11 minutes (do not overcook as this will make the crust taste burnt!).
• Cool on wire rack for 10 minutes.