A delicious alternative with an almond flour crust for those following a low-carb plan, or just trying to cut back on sugar. Great for Thanksgiving and Christmas.
Ingredients
- ½ cups blanched almond flour: 1 piece
- butter: 4 Tbsp (melted)
- granular sucralose sweetener (such as Splenda®): 1 cup
- sugar-free maple-flavored syrup: 1 cup
- eggs: 3 piece
- butter: 2 Tbsp (melted)
- vanilla: 1 tsp
- ½ cups pecans: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Mix almond flour and 4 tablespoons melted butter together in a small bowl. Press into an ungreased 9-inch pie pan. Chill in the refrigerator while preparing the filling.
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Combine sweetener, syrup, eggs, 2 tablespoons melted butter, and vanilla in a medium bowl. Stir in pecans. Pour mixture into pie crust.
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Bake in the preheated oven until filling is set, about 45 minutes.
