Low carb diabetic recipe

How to Prepare / Make / Cook - ?Low carb diabetic recipe

Filling:

2 Eggs (1.6 net carbs)

3/4c Polydextrose (0 carbs)

½c+ Water (0 carbs)

3c equivalent Sweetener of choice (I used 1/4t Homemade Liquid Stevia and 1/2t Liquid Splenda, 0 carbs

2T CarbQuik (1.25 net carbs)

1/4t Salt (0 carbs)

1 1/4c, (6oz) Pecans, broken (6 net carbs)

***8.85 carbs

Crust:

1c Almond Flour (7.5 net carbs)

3/4c (4oz)Pecan Pieces, ground (4 net carbs)

4T Butter, softened (0 carbs)

4T Sugar Alcohol of choice (I used Xylitol = 0 carbs)

***11.5 carbs

Directions: Use blender to grind pecan pieces. In a mixing bowl, cream butter with xylitol, add almond flour, ground pecans. Press mixture into bottom and up the sides of a Pam sprayed pie pan so that it is firmly packed (I used a 9” Springform pan). Spread broken pecans over bottom of crust. Use stick blender to mix polydextrose, sweetener, and hot water (I blended 1/2c hot water with 1/2c polydextrose, blended in an additional 1/4c polydextrose and then added water as necessary to result in 1 cup of PD/water mixture). Add eggs, CarbQuik, and salt to the PD/water mixture with a whisk and pour over broken pecans. Bake at 375 degrees for 35-45 minutes or until filling is set.

***20.35 total net carbs…or 8 pieces at 2.5 carbs per piece…

Notes:

4oz Pkg. Pecan Gems = 3/4c (4 net carbs)
6oz Pkg. Pecan Halves = 1 1/2c, or about 1 1/4c broken (6 net carbs)