Believe it or not, you don’t need corn syrup to make pecan pie. It’s perfectly delicious without it and has a decent net carb count for being pie!
I originally made mini pies with this and ended up with 5 of them. But then I made a whole pie and enjoyed it much more. It’s a tiny bit more “crumbly” than regular pecan pie simply because you don’t have the corn syrup glue to hold it together. But the eggs do pretty well with that, so I was okay with it being a bit crumbly. It’s gonna become even more so in your tummy anyway! 🙂
I made this as a crustless pie when I made the 5 mini pies, but ended up using crust with the large pie. I really enjoyed this with the crust. It’s totally a personal choice, of course, but I like it a lot with the crust. You can find the link for the crust below.
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
RECIPES USED:
A corn syrup-free pecan pie that you will be happy to serve at your holiday table.
- 3/4 cup erythritol
- 2 large eggs
- 2 tbsp. oil
- 1 (8 oz.) package pecan pieces
- 1 tbsp. pure vanilla extract
- 1 tsp. ground cinnamon
- 1 tbsp. coconut flour
Preheat oven to 400 F.
Blend all ingredients together in a mixing bowl.
Transfer to mini pie pans and bake for approximately 30-40 minutes or until baked through.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
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