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Southern Pecan Pie
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This is a Specialty Ingredient Recipe.
It requires pre-packaged items as outlined below.
Steel's Vanilla Nature Sweet and Nature's Flavors Splenda sweetened Butterscotch syrup are available from Nature's Flavors.com.
Ingredients:
1 unbaked low-carb pie shell
Use the recipe on the container of ProFormix Vanilla
(since renamed Carbolite) Soy Protein Powder (this makes a zero-carb crust that's pretty good, albeit more crumbly than flaky.)
3 eggs
1/8 teaspoon salt
1 cup Splenda
1/4 cup Nature's Flavors (Splenda-sweetened) Butterscotch Syrup
1 teaspoon high gluten flour
1/2 cup Zero-Carb 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. Bake 45 minutes to an hour. Pie is done when top cracks.
Total grams in pie (assuming 0 carb crust): 41 - Cut into 8 pcs: 5.1 grams per slice.
* If you want to count the Steel's maltitol-based syrup as labeled, total count for pie is 59. Cut into 8 pcs: 7.4 grams.
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