3 Eggs 2/3 c Sugar 1/3 t Salt 1/3 c Melted butter 1 c Dark corn syrup Mix in: 1 c Pecans
INCH:
2 Large eggs 1/2 c Sugar 1/4 t Salt 1/4 c Melted butter 3/4 c Dark corn syrup Mix in: 3/4 c Pecans Pour into pastry shell.Bake @ 375 degrees 40 to 50 minutes.
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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.
PRINTABLE RECIPE + MACROS:
0 Carb Maple Syrup Recipe:
My Cookbooks: 175+ Keto Desserts: 125+ Keto Savory Recipes:
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Things I Used For This Pie Recipe:
4-Inch Dish:
Confectioners Swerve:
0 Carb Brown Sugar:
Almond Flour:
1 Net Carb Maple Syrup: *I used my homemade version
BEST KETO CANDIED PECAN PIE! How to Make Keto Candied Pecans & 3 Carb Pecan Pie for Thanksgiving!
Hey everyone! I'm Mayra and todays video on Low Carb Love I am making the BEST KETO CANDIED PECAN PIE RECIPE! How to Make Keto Candied Pecans & Pecan Pie for Thanksgiving!
Ingredients Crust: 1 1 /2 cups of Almond flour ½ cup of sweetener (I use this one: 4 tablespoons of softened butter 1 tablespoon of vanilla (I used this one: ½ teaspoon of cinnamon
Filling: 1 stick of butter 1 cup of golden sweetener or 1 cup white sweetener (I use this one: + ½ teaspoon of molasses (I use this one: ⅓ cup of Choczero maple syrup (discount code: LOWCARBLOVE at Choczero.com) 2 tablespoons of heavy cream ½ teaspoon of vanilla extract 2 cups of chopped pecans
Topping - My Candied Pecan Recipe:
Preparation: Preheat oven to 350 First make the pie crust. Add to a bowl or directly into pie dish, mix well and press into pie dish Bake crust for 10 minutes In a pot add in filling ingredients, except pecans. Bring to a simmer over medium heat for 1 minute. Add in pecans and stir. Remove from heat and pour mixture into pie crust. To prevent the crust burning, cut a big enough piece of foil to cover the edges of the crust too. Bake for 20 to 25 minutes Allow to cool and set in the fridge for a couple of hours
Per Serving (15 slices) 3g Net Carbs 36g Total Carbs 10g Fiber 25g Fat 5g Protien 272 Calories
My Discount Codes: USE LOWCARBLOVE AT CHECKOUT - 10% off ChocZero Syrups and Chocolate: - 20% off KetoBeam Electrolytes: - 20% off Ultima: - 20% off Kettle & Fire Broths and Keto Soups: - 15% off Alamadre Low Carb Tortillas: - Butcherbox Promo & $10 off!:
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Dark Chocolate Pecan Pie
This rich chocolaty pie will be warm up your home and your heart.
Recipe
Makes 1 pie:
2 cups pecans 3 large eggs 3/4 cups dark brown sugar 2/3 cups golden syrup or light corn syrup 1 tsp. pure vanilla extract 2 tbsp. unsalted butter 1/4 tsp. salt 3/4 cups Ghirardelli Semi-Sweet Chocolate Chips 1 frozen pie crust 20 whole pecans
1. Preheat the oven to 375°F. Place the pecans on a baking sheet and toast for about 8 minutes, until lightly browned and fragrant. Let cool and then chop coarsely (if desired).
2. Using a double boiler, melt the semi-sweet chocolate chips and butter together. Set aside to cool.
3. In a large bowl, whisk the eggs, brown sugar, golden or corn syrup, vanilla, and salt until blended. Stir in melted chocolate, butter mixture, and the pecans until evenly distributed.
4. Pour the filling into the frozen pie shell and arrange the whole pecans on top. Bake on the bottom shelf of the oven for about 50 minutes, or until the filling has just set (it should still be a little wobbly when gently shaken). If the edges are browning too quickly while baking, wrap foil around the crust. Let the pie cool on a wire rack for about 1 hour before serving.
Read more at Ghirardelli.com/holiday-baking/ #SweetestSecret
Chocolate Pecan Pie Recipe: How to make chocolate pecan pie
This gorgeous chocolate pecan pie will be the perfect dessert to finish off any dinner with a flair. Lauren Chattman from Pillsbury shows how to make this extra special chocolate pecan pie.
Recipe: How to make chocolate pecan pie
1. Heat oven to 325°F. Place pie crust in 9-inch pie pan as directed on package for one-crust filled pie.
2. Tuck the edge of the crust underneath all the way around. Use a fork to make a herringbone design in the crust. Do this by pressing the fork into the crust at adjacent diagonals all the way around.
3. In a large bowl, combine corn syrup, sugar, butter, vanilla and eggs; beat well. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in crust-lined pan.
4. Bake at 325°F. for 55 to 60 minutes or until deep golden brown and filling is set. Cool 1 hour or until completely cooled.
5. Line cookie sheet with waxed paper. In small microwave-safe bowl, melt reserved 2 tablespoons chocolate chips in microwave oven on MEDIUM for 1 to 1 1/2 minutes or until melted; stir.
6. Dip each of 10 pecan halves in chocolate. Place on waxed paper-lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set.
7. Garnish pie with whipped cream and chocolate-dipped pecans.
Pillsbury's chocolate pecan pie recipe serves ten.
No Crust Mini Pecan Pie
Mini croissant pecan pie
1/3 cup butter 1/2 cup brown sugar 1/2 cup light corn syrup 1 teaspoon salt 1 teaspoon vanilla