Low Sugar Pecan Pie Recipes

LOW SUGAR PECAN PIE

Steps:

• Preheat your oven to 350 degrees.
• In a large bowl, mix together the maple syrup, coconut cream, eggs, coconut sugar, vanilla extract, butter, and pecans.
• Pour the mixture into the pie crust.
• Bake for 60-75 minutes, or until center has started to set and crust is golden brown.
• Let cool for at least 2 hours before eating. Enjoy with ice cream, whipped cream, or by itself!

THE BEST KETO SUGAR-FREE PECAN PIE RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C).
• Make the almond flour pie crust according to the instructions here.
• Meanwhile, make the filling. In a large saute pan (not a saucepan!) over medium-low heat, heat the butter and Besti for about 5 minutes, stirring frequently, until dark golden brown.
• When golden, add the cream and sea salt. Bring to a gentle simmer. Simmer for 15 to 20 minutes, until bubbly, dark golden and thick. The caramel sauce should coat the back of a spoon.
• Remove the sauce from heat. Stir in the vanilla and maple extracts.
• Let pie crust and caramel sauce cool separately for 15 to 20 minutes, until warm but not hot. While they are cooling, you can either leave the oven on (you will need it again) or preheat it to 350 degrees F (177 degrees C) again when the cooling time is almost up.
• Once caramel sauce has cooled enough not to cook an egg being added to it (warm is fine), whisk in the egg.
• Place chopped pecans evenly into the crust. Pour the caramel/egg mixture over the pecans. Top with pecan halves.
• Cover the edges of the pie crust with foil, leaving the center open.
• Bake for about 30 to 35 minutes, until the top is dark brown and the filling is bubbly, thick, and almost set (it should no longer jiggle but will still look a little wet).
• Cool completely to set. For best results, chill for at least 1 hour before slicing.

LOW-CARB & KETO CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 350F.
• For a 9" pie, lightly oil a 9-inch pie pan with coconut oil. Set aside.
• For 3" tarts, lightly oil six 3-inch circular tart pans with coconut oil. Set aside.
• To make crust, add almond flour, salt, coconut oil and egg to the bowl of your food processor. Process and pulse with the "S" blade until a ball forms, about 30 seconds. Transfer to prepared pie or tart pan. Press dough, pressing up the sides. Set aside.
• Before preparing the chocolate pecan pie filling, be sure to "wring out" shredded zucchini. To do this, place shredded zucchini in a clean cloth and wring out lightly. I've included the measurements of the wet and dry zucchini so you can see the difference.
• Add melted coconut oil, dark chocolate, eggs, zucchini, vanilla and stevia to the bowl of your food processor or high-powered blender. Process or blend on high until smooth, about 1 minute.
• Remove the processor bowl from the base and stir-in 75% of the pecans. If using a blender, transfer chocolate mixture to a clean bowl, then stir in 75% of the pecans.
• Drop the chocolate mix into the prepared pie or tart pan. Top with remaining pecans.
• For pie, bake in preheated oven for 35-40 minutes, until top is set and sides become golden. Once complete, allow to cool overnight.
• For tarts, bake in preheated oven for 18-20 minutes, until top is set and sides become golden. Once complete, allow to cool for 1-hour before removing from tart pan. Tarts can be consumed immediately, or chilled overnight.
• Serve with coconut whipped cream.
• Makes six 3-inch tarts or one 9-inch pie.

SUGAR-FREE CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 350 degrees.
• In a stand mixer add the eggs and 1/4 cup Swerve and blend on high until smooth. Set aside.
• Melt the butter in a sauce pan over medium heat and add the rest of the swerve, maple syrup and molasses. Stir constantly until melted and combined.
• Whisk in the cream and arrowroot and bring to a boil.
• Continue to stir and simmer for 3-4 minutes until it starts to thicken.
• Turn off the heat and add the vanilla extract, stevia, salt and chocolate chips.
• Stir until chocolate chips are all incorporated and melted, no lumps.
• Slowly add in some of the chocolate into the egg mixture to temper it and stir well.
• Add the rest of the egg mixture into the chocolate mixture.
• Stir in the 1 cup of chopped pecans and pour into prepared crust.
• Top with remaining pecan halves to decorate top.
• Cover the edges of the crust with aluminium foil and bake 50-55 minutes or until the center comes out clean with a skewer.
• Cool 2 hours then refrigerate.
• Warm individual pieces for 30 seconds in microwave or reheat pie in oven at 325 degrees for about 15-20 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.

PECAN PIE - MORE PECANS, LESS SUGAR!

Steps:

• I like to use white light corn syrup.
• Pecans should be broken.
• Melt margarine.
• Mix all ingredients EXCEPT eggs. Beat eggs and add to mixture. Pour into unbaked pie crust.
• Bake at 300 degrees for 40 minutes; then turn oven up to 350 degrees and bake an additional15-20 minutes.
• Cool completely before cutting (usually at least two hours).
• ENJOY!

NO SUGAR PECAN PIE

Steps:

• Preheat oven to 350 degrees F.
• Mix the eggs with the sugar substitute. Stir in the breakfast syrup and the melted butter. Stir in the pecan halves. Line a 9-inch pie pan with the pie dough. Pour in the pecan pie filling mixture. Bake for 25 minutes with edges covered with foil. Remove foil from the edges and bake for another 25 minutes or until you can insert a knife and have it come out clean. Cool and cut into 8 pieces to serve.

BROWN SUGAR PECAN PIE

Steps:

• Gather the ingredients.
• In a food processor, combine flours, powdered sugar, and salt. Pulse a few times to combine. Sprinkle pieces of butter over flour mixture, stir in lightly, then pulse about 6 times. Sprinkle shortening pieces over mixture, stir in lightly, then pulse about 6 to 7 more times.
• Sprinkle with half of the water. Pulse 5 times. Sprinkle with remaining water and pulse about 6 times, until dough begins to clump.
• Empty large crumbs into a bowl. Pack and knead just 2 or 3 times to form a cohesive dough.
• Shape into a disk, wrap in plastic, and chill for about 30 minutes to 1 hour.
• Roll out on a floured surface to fit pie pan. Fold over and fit into pan, cutting off excess. Form a decorative edge around plate. Before adding filling, brush with a little of the beaten egg white, if desired.
• Gather ingredients.
• Preheat oven to 400 F. In a mixing bowl, combine beaten eggs, corn syrup, brown sugar, melted butter, vanilla, and salt. Stir to blend well. Stir in pecans.
• Pour into unbaked pie shell. Bake 15 minutes, then reduce heat to 350 F and bake 25 to 30 minutes longer. If at any point, the crust edge is browning too much, cover with a pie ring or foil ring .
• When it's done, the outer edge of the pecan pie filling should be slightly puffed and set, and the middle will have just a slight jiggle. Let pecan pie cool completely on a rack (this will take between 2 hours and several hours, depending on your kitchen temperature).
• Serve with a scoop of vanilla ice cream or a dollop of whipped cream.