The Best Low Carb Pecan Pie Recipe with a Homemade Crust and Caramel Whipped Topping – Very Easy

The Best Low Carb Pecan Pie Recipe with a Homemade Crust and Caramel Whipped Topping – Very Easy

July 27, 2019 57 By William Morgan


Welcome all! Papa G here. Today I present
low carbohydrate pecan pie with a caramel
flavored whipped topping. This my friends
is an absolutely wonderful recipe;
it matches the taste and texture of its
high carbohydrate counterpart, but only has a
fraction of the carbohydrates. Just in time for
Thanksgiving. Let’s get started…
In a food processor, pour in one and a half cups of
almond flour; a sugar substitute equal to
1/3 cup of regular sugar; add just a
pinch of salt;
and about four ounces of cream cheese.
Pulse and mix to combine. You’ll know
you’re done when it comes together and
forms a moist dough ball. Place the dough
in the center of a 9-inch pie dish. It
may help if you flatten it a bit first.
Using your hands, slowly press the dough
down, spreading it outward and up the
sides as it flattens. Once you have it
spread as evenly as possible, poke it
several times with a fork; including the
sides. This will help it not bubble up as
it cooks. Place the pie crust in the
middle of a preheated 350°F oven
for about 12 minutes. When it comes out
it’ll appear a bit drier and have that
just about cooked appearance; which is
just where we want it. While it cools
down a bit we’ll work on our filling. In
a large mixing bowl add three large
beaten eggs; and to replace the standard
Karo syrup found in most pecan pie
recipes, we’ll be using about a cup of
FiberYum. A tapioca starch syrup. I’ll
have a link in the description on where
you can find it. Now add a sugar
substitute equal to one cup of regular
sugar. Mix with a whisk to combine. Add
some vanilla extract; a bit of salt;
and about 1/2 teaspoon of xanthan gum.
And now we’ll finish with some melted,
unsalted butter. Mix thoroughly with a
whisk to combine. Now add about one and a
half cups of roughly chopped pecans; mix
well so that all the pecans are coated.
Pour the filling into our prepared pie
crust and spread the pecans so that
they’re evenly distributed. Put the pie
on a baking sheet to bake. This will help
with two things. First, it’ll help deflect
the direct heat from the oven and
protect your oven in case you have any
bubble over mishaps. Place the pie into
the oven still at 350°F for 50
minutes or until set. While our pie bakes
we’ll work on our whipped topping. In a
small mixing bowl, add about 1/2 a cup of
heavy cream some; sugar-free caramel
syrup; and a liquid substitute equal to
about 3 tablespoons of regular sugar. Use
an electric beater and beat until peaks
form and it’s nice and fluffy. Cover in
place in the refrigerator.
When our pie has finished baking, remove and place on a
cooling rack to cool for at least an
hour to an hour and a half. The pie’s
outer crust area may cook faster in some
ovens than others. If you find that to be
the case, just wrap the outer edges with
foil halfway through the cooking process.
When it’s cooled, slice and serve.
Add our caramel whipped topping
and enjoy! De-licious!
There you have it folks! My low carbohydrate
pecan pie with a caramel flavored
whipped topping. One of the best low carb
desserts you’ll ever try! I hope you
enjoyed this video. If you did, please
like and consider subscribing. I’ll have
something new every week. Thanks for
watching and I’ll see you next time!