Keto Pecan Pie In 5 MINUTES | Low Carb, Sugar Free, & Gluten Free Pecan Pie
This low carb Keto Pecan Pie Recipe is such a quick and easy keto dessert recipe. It takes just 5 minutes to make, and the entire pie has just 5 net carbs. Plus, not only is this a sugar free pecan pie, it's a gluten free pie too.
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1 Net Carb Maple Syrup:
*I used my homemade version
Pecan Shortbread Cookies
Today we're making pecan shortbread cookies! These cookies are super easy to make and very delicious! The original recipe says they need to go in the freezer for 30 minutes and then into the fridge for another 30 minutes. I don't know about you, but I can't wait that long for a cookie to be ready for the oven. I'm not running a country club over here, lol. In this video I'll show you what happens to the cookies when you don't wait vs actually waiting the full 1 hour.
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Ingredients:
1 cup all-purpose flour
1/8 tsp salt
1/2 cup unsalted butter, softened
1/3 cup white sugar
1/2 cup pecans, toasted, finely ground
1 tsp vanilla extract
Directions:
Finely chop up the pecans and toast them in the oven at 350 degrees for 5 minutes. If you're worried about burning the nuts, you can toast them before you chop them.
To make the dough, into a bowl goes the butter and sugar. Mix until combined. Add in the vanilla. Once the nuts have cooled, add them in and mix.
Add in the dry ingredients and mix until combined. The dough will be a bit crumbly, but should still hold a shape when pressed together with your hands.
This is the part where you can do one of two things. You can take the dough, form it into a log, wrap it with cling wrap and let it firm up in the freezer for 30 minutes, then in the fridge for another 30 minutes. Slice and bake... OR, you can form each cookie by hand by rolling it into balls, flattening it and baking it without bothering with the freezer/fridge way. I preferred it the second way, just because I'm not to keen on waiting for dough to set up in freezers or fridges. Both methods taste exactly the same, at least to me they do. From what I understand, it pretty much boils down to appearance. Do you like your pecan shortbread cookies to look hand shaped or sliced and baked??
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Pecan Squares Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Pecan Squares. Pecan Squares, also known as Pecan Bars, combine a buttery crisp shortbread crust with a deliciously sweet and gooey filling that is loaded with coarsely chopped pecans. They make a nice alternative to a Pecan Pie.
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How to Make Elise's Southern Pecan Pie Bars | Smart Cookie | Allrecipes.com
With a shortbread cookie crust and the perfect amount of pecan pie filling, Elise has perfected this dessert! Get the recipe:
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Low Carb Almost Perfect Pecan Pie Revised
Here are two versions of the Pecan Pie. One uses the Sukrin Fiber Syrup and the other does not. Enjoy!
Revised Pecan Pie without Sukrin Fiber Syrup (Kristie Sullivan)
Pecan Pie on a low carb diet feels like a miracle to me! Keep in mind that the “goo” ratio is lower in this low carb version and may turn slightly gritty after the pie is refrigerator, so be sure to eat it warm on the first day that you make it!
While I have never experienced a spike from Sukrin Fiber Syrup, I have heard from many of you who have. For that reason, I spent some time revising my pecan pie recipe. I hope that you can enjoy it with stable blood glucose!
Crust
1 ¼ cup almond flour
1/2 cup oat fiber (or 1/3 cup coconut flour)
1 large egg
3 tablespoons (1.5 ounces) butter, softened
1/2 tsp salt
3 tablespoons granulated sweetener
Preheat oven to 350 degrees. Mix all ingredients in a food processor until dough forms. Press into a 10 inch pie plate (1 quart capacity). Press crust up the sides. To shape the edges of the dough, you will need to refrigerate it for about 30 minutes. Bake the pie crust for about 6-8 minutes until just starting to brown. Remove it from the oven and set aside to cool.
Filling
6 ounces melted butter
¼ cup water
3/4 cup sweetener, powdered
1 teaspoon salt (reduce if using salted butter)
3 teaspoons vanilla extract
2 teaspoons maple extract
1/2 cup Sukrin brown sugar (or granulated sweetener with 1 tsp molasses)
1/4 tsp cinnamon (optional)
2 large eggs, beaten
2 1/2 cups pecan pieces
Use low heat to melt the butter in a large, heavy saucepan. Use a whisk to mix the melted butter with the water, powdered sweetener, salt, vanilla, maple extract, brown sugar substitute, and cinnamon until well blended. Remove from heat, and let cool slightly before whisking in the eggs. Mix well. Stir in pecans. Pour the mixture into the cooled pie crust.
Bake at 350 degrees for about 35 to 40 minutes. After the first 20 minutes, cover the pecan pie with foil to keep the top from browning too much. Do not over bake. Let the pie cool for at least 30 minutes before serving.
Here is the original version WITH the Sukrin Fiber Syrup
Crust
1 1/3 cup almond flour
1/2 cup oat fiber (or 1/3 cup coconut flour)
1 large egg
3 tablespoons butter, softened
1/2 tsp salt
3 tablespoons granulated sweetener
Preheat oven to 350 (no convection) degrees. Mix all ingredients in a food processor until dough forms. Press into a pie pan. Press crust up sides. To shape the edges of the dough, you will need to refrigerate it for about 30 minutes. Bake the pie crust for about 7-9 minutes and then set aside to cool.
Filling
1 cup Sukrin fiber syrup
1/2 cup Sukrin brown sugar (or granulated sweetener with 1 tsp molasses)
2 eggs, beaten
1 tsp salt
2 tsp vanilla
5 tablespoons butter, melted
1/4 tsp cinnamon (optional)
3 cups of pecans
Mix the recipe for syrup, brown sugar (or granulated sweetener + molasses), salt, and cinnamon. Add eggs and mix well. Stir in butter and vanilla and mix until well combined. Add pecans and mix well. Pour mixture into cooled pie crust. Bake at 350 (no convection) degrees for about 40 to 45 minutes. After 20 minutes, cover the pecan pie with foil to keep the top from browning too much. Do not over bake. Let cool at least 30 minutes before serving. Watch bake time and watch for browning.
Old School PECAN PIE - So GOOD!
Tried and true classic pecan pie recipe; perfectly sweet gooey filling, crunchy candied pecans, and the best buttery homemade pie crust ever.
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CHAPTERS
00:00:00 - Toasting Pecans
00:00:22 - Making Crispy Pecans
00:00:42 - Whisking the dry ingredients
00:01:03 - Adding Corn Syrup to the Mixture
00:01:21 - Adding Vanilla Extract to the Recipe
00:01:37 - Mixing the Eggs
00:01:56 - Adding the Filling and Mixing it in
00:02:17 - Baking the Pecan Pie
00:02:43 - The Pecan Pie Experience
00:03:03 - Watch More
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Cooking up Southern charm, one recipe at a time.
My name is Monique, and I started Divas Can Cook back in 2009 when I noticed a shortage of authentic Southern recipes like the kind I made with my grandma in her kitchen. I’m talking about that Elberton, Georgia cooking infused with North Carolina Appalachia flare. (Hey, I’m a Southern mountain girl; what can I say!) Authentic golden fried green tomatoes, hamburger steak, cornbread, biscuits and gravy, forgotten tea cakes, and fresh blueberry cobblers are the recipes that feel like home.
This channel is full of authentic Southern family recipes, recipes that I’ve developed and tweaked to perfection, and a few non-traditional ones sprinkled throughout for good luck. I hope that I will not only build your kitchen confidence, but become a trusted source for go-to Southern recipes for you and your family!
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