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Low Carb Luxury Recipe!
Southern Pecan Pie

    Pecan Pie
  • 1 unbaked low-carb pie shell
    (See Pie Crust recipe)
  • 3 eggs
  • 1/8 teaspoon salt
  • 1 cup Splenda
  • 1/4 cup DaVinci Sugarfree Butterscotch Syrup
  • 1 teaspoon high gluten flour
  • 1/2 cup sugar free 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 (I always do.)

Bake 45 minutes to an hour. Pie is done when top cracks.

(The picture above is actually a shot of the pie I made according to this recipe and using the low carb crust recipe.)

Total grams in pie (without crust): 41 grams net carbs. Cut into 8 pcs: 5.1 grams net carbs per slice.

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