Sugar Free Pecan Pie Recipes

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.

SUGAR FREE PECAN PIE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine the honey, eggs, Splenda, butter and vanilla until well blended.
• Stir in pecans and pour into deep dish pie shell.
• Bake for 50-55 minutes or until knife inserted in center comes out clean. Let cool; Top with a dabble of Cool Whip Lite if desired and 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.

SUGAR-FREE PECAN PIE FOR DIABETICS

Steps:

• Homemade crust- Grease pie plate with butter or non-stick cooking spray, In food processor, pulse flour, splenda & salt,pulse in cold butter until crumbles form, pulse in enough ice water to hold dough together, flatten into a disk. Place sheets of saran wrap on damp counter top and put disk of pie crust in center, cover with sheet of saran wrap and roll out to 12" diameter,remove top saran wrap, pick up bottom saran wrap and flip onto pie plate. Remove saran wrap and flute crust w/fork and make small punctures in bottom of crust. Filling- In a large bowl, combine honey, eggs, splenda, butter, vanilla & salt until well-blended (difficult to get well-blended). Reserve 2/3 cup of filling, seperate 1 cup of imperfect pecan halves and coarse chop, Stir chopped pecans into filling and pour in pie shell. Arrange remaining pecan halves of top of pie, drizzle reserved filling over top of pecans on pie. Pie shell should be placed on a cookie sheet before filling and slide in oven, bake at 350F for 50 minutes, "tent" pie loosely w/aluminum foil, & continue baking for 25-35 minutes, until the middle is set and a sharp knife inserted in the middle comes out relatively clean. It is mandantory to make sure the center is set, as this is a deep dish and takes longer to cook thoroughly. Let cool 3 hr on oven rack, then refrigerate for an additional 3 hours.

SUGAR FREE PECAN PIE

Steps:

• Heat oven to 350 degrees.
• In a mixing bowl, cream margarine and Equal. Add eggs, syrup, salt, vanilla, and pecans; mix well Pour into pie shell. Top with whole pecans for decoration, if desired.
• Bake 50 to 60 minutes.

SUGAR FREE PECAN PIE

Steps:

• Preheat oven to 350 F degrees.
• Combine water and fructose and simmer over low heat 5 minutes, then cool.
• Mix dry pudding into fructose mixture.
• Add skim milk and eggs and blend well.
• Pour into pie shell and sprinkle pecans and Grape-Nuts on top.
• Bake for 30 minutes, until top is firm.
• Cool 3 hours before slicing.