PECAN PIE CRUST LOW CARB
This is my go-to crust for either pies or cheesecake. It's low carb, sugar free & holds together well when you cut the pie. Personally, I think this is a much yummier alternative to graham cracker crusts & much healthier!
Provided by marypatlaver
Categories Dessert
Time 20m
Yield 1 Crust, 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 143.5, Fat 14.8, SaturatedFat 2.1, Cholesterol 3.8, Sodium 37.7, Carbohydrate 2.7, Fiber 1.9, Sugar 0.8, Protein 2.2
GROUND PECAN CRUST (LOW CARB)
Good for cheesecake and pumpkin or Jello pudding pies, but not strong enough for a pie with runny/loose filling. Do NOT substitute margarine or oil for the butter. (learned this the hard way).
Provided by cookin from scratch
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 3
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.
LOW CARB PECAN PIE
Make and share this Low Carb Pecan Pie recipe from Food.com.
Provided by Mercy
Categories Pie
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 327.9, Fat 33.5, SaturatedFat 9.8, Cholesterol 123.5, Sodium 136.9, Carbohydrate 4, Fiber 2.6, Sugar 1.3, Protein 5.8
LOW-CARB PIE CRUST
This pie crust is low carb, keto, and tastes like pecan pie by itself. Fill with filling and bake or cool as needed.
Provided by Drew Johnson
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix pecans, butter, brown sugar substitute, vanilla extract, and cinnamon together. Press into the bottom and up the sides of an 8-inch pie pan.
- Bake in the preheated oven until lightly golden, about 12 minutes. Do not let pecans brown.
Nutrition Facts : Calories 172.7 calories, Carbohydrate 4.4 g, Cholesterol 15.3 mg, Fat 18.4 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 4.7 g, Sodium 0.8 mg, Sugar 0.7 g
LOW CARB CHOCOLATE PECAN CRUST
Found this on LCF, a very friendly low carb site. Nice to use with all those LC cheesecake recipes. You can use this in a springform pan as well as the stated pie pan.
Provided by Nana Lee
Categories Dessert
Time 21m
Yield 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 182.5, Fat 19.2, SaturatedFat 4.1, Cholesterol 11.4, Sodium 0.9, Carbohydrate 3.6, Fiber 2.4, Sugar 0.8, Protein 2.2
PECAN NUT CRUST
This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.
Provided by Julie Pastore
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
- Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
- Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 12 g, Cholesterol 15.3 mg, Fat 24.6 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 0.8 mg, Sugar 9.4 g
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