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Low Carb Pecan Pie Crust

Low Carb Pecan Pie Crust Recipe

There are many different low-carb pie recipes available. Most are pretty good or at least will serve the purpose. Sometimes, though, I crave something a bit sweeter with a bit more texture. The low-carb pecan pie crust is just the thing. I like to use it for many different pies, including my low-carb apple pie and chocolate cheesecake. The very best part of the pie crust? It is super simple to make. It takes almost NO time at all. This pecan pie crust is gluten-free, low-carb, and sugar-free.

Low Carb Pecan Pie Crust Recipe


1 1/4 Cup Crushed Pecans
2 TBS Melted Butter
2 TBS Pyure (or another sugar substitute)

Low Carb Pecan Pie Crust


1. This recipe works best with frozen pecan pieces. Place the pecans in the freezer for a couple hours. Place the pecans in a food processor. Pulse until the pecans are about the size of steel cut oats. The pecans should be in small pieces, not ground fine.

2. Melt the two tablespoons of butter and blend in the pyure or sweetener of your choice. Mix this into the frozen pecans until well blended. The sweetener can be adjusted to taste. Add a bit less if you don’t like it as sweet, and a bit more if you are in need of a massive sugar fix.

3. Place the pecan mix into a 9-inch pie pan and form it. I use my fingers but there are items such as a pastry roller available to help with forming pie crusts. Find one: here

4. Pour in pie ingredients and bake as normal. If the pie is one that requires a prebaked pie crust, bake the pecan pie crust at 350 degrees Fahrenheit for about 10 minutes. Watch for browning so that it does not get overdone.

The low-carb pecan pie crust has 5 net grams of carbs for the whole crust. That’s less than 1 gram per slice.

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