Read...
A rich low carb pecan pie topping over a buttery shortbread crust will be the perfect addition to your holiday baking repertoire. No one will know they are sugar-free and egg-free.
Cook Time: 25 mins
Ingredients
Shortbread Crust
- 2 cups (180 g) Honeyvile almond flour
- 1 cup (65 g) shredded coconut, (measured and powdered in a coffee grinder)
- 1/3 cup (25 g) whey protein powder (I like Isopure zero carb)
- 1/3 cup (45 g) Sukrin Icing Sugar (or Swerve Confectioners)
- 4 ounces salted butter
Caramel Sauce
- 1/3 cup (105 g) Sukrin Fiber Syrup Gold (or VitaFiber syrup)
- 3/4 cup (177.4 g) heavy cream
- 2 ounces (56.7) salted butter
- 1/8 teaspoon salt
- 1/4 cup (30 g) Sukrin Gold, powdered (or your favorite powdered sugar substitute)
- 1/8 teaspoon NOW Stevia Glycerite or more of your favorite sweetener
- 2 ounces (56.7 g) salted butter
- 1 tablespoon good Brandy
- 1/2 teaspoon vanilla extract
- 2 1/2 cups (285 g) pecans
Instructions
Please visit lowcarbmaven.com for full instructions.
