13 Oct No Added Sugar Diabetic Safe Low Carb Pecan Pie
Growing up, the holidays always meant mom's pecan pie. And let me tell you my mom used to make the most amazing pecan pie. Just thinking about it moves me and brings a feeling of a warm blanket and a big hug.
The only hitch with pecan pie is the calories and the sugar. Pecan pie contains so much sugar it could likely bring on a diabetic coma. Check this out... one slice of pecan pie has over 450 calories, over 65 carbs and over 32 grams of sugar. Wow! That's more than an entire meal.
Last week we came out with our NEW Nectevia stevia fortified agave nectar. I have been getting scads of requests to start posting recipes and I thought why not start with my favorite pecan pie. But check this out, I have taken the calories down to 225, the carbs to 11.3 and the sugars all the way down to 4.4!
Preheat oven to 350°F with a baking sheet on middle rack.
Par bake your pre made pie crust for 10 minutes. If making your own; put two cups of pecans, 1/2 stick of butter and 1/2 teaspoon of salt in a food processor. Mix until well blended. Press into a 9-inch pie plate. Trim edge, leaving a 1/4-inch overhang.
Meanwhile, melt butter in a small heavy saucepan over medium heat. Add Steviva Blend, Fructevia or a dash of Steviva Brand Stevia Powder with molasses, whisking until smooth. Remove from heat and whisk in Nectevia, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in Nectevia mixture.
Put pecans in pie shell and pour Nectevia, sweetener mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.
Whip 1 cup heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add 1 teaspoon or NEW Nectevia, Steviva Blend, Fructevia or a dash of Steviva Brand Stevia Powder and 1/2 teaspoon of vanilla. Continue to whisk until you have firm peaks. Spoon over pie.
Ingredients
Directions
Preheat oven to 350°F with a baking sheet on middle rack.
Par bake your pre made pie crust for 10 minutes. If making your own; put two cups of pecans, 1/2 stick of butter and 1/2 teaspoon of salt in a food processor. Mix until well blended. Press into a 9-inch pie plate. Trim edge, leaving a 1/4-inch overhang.
Meanwhile, melt butter in a small heavy saucepan over medium heat. Add Steviva Blend, Fructevia or a dash of Steviva Brand Stevia Powder with molasses, whisking until smooth. Remove from heat and whisk in Nectevia, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in Nectevia mixture.
Put pecans in pie shell and pour Nectevia, sweetener mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.
Whip 1 cup heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add 1 teaspoon or NEW Nectevia, Steviva Blend, Fructevia or a dash of Steviva Brand Stevia Powder and 1/2 teaspoon of vanilla. Continue to whisk until you have firm peaks. Spoon over pie.
