That said, with the feeling of fall in the air recently, I have been
Seriously. It has been OBNOXIOUS. The crazy thing was, I had the hardest time finding a recipe that had all the goodness of my moms, with none of the sugar crashing mood swings.
Eventually, I gave up and decided to rewrite my own mother's tried-and-true recipe.
It.was.divine. Totally hit the spot.
Will warn, it has a side
Sugar Free Pecan Pie
recipe adapted from Mom
2/3 almond flour
1/3 unsweetened flaked coconut
1 Splenda packet
3/4 stick butter
Mix with a pastry mixer (I used the hand held manual version)
Add additional almond flour until mix is similar to cheesecake crust
Bake at 425 degrees F for 10 mins
The coconut mixed in with the almond flour gives it a nice caramelized crunch that really satisfies as a crust.
1c all purpose SF syrup
2/3c Ideal brown sugar
1/2c SF chocolate bites (I used 5 individual wrapped candies cut into 4s)
Bake at 375 degrees F for 25 mins or until knife comes out clean.
I pulled mine out around 20 mins, as I mins (thinking that only applied to traditional crusts). As a result it was pretty runny, but refrigerating it allowed it to harden up to the texture I was accustomed to having. Also, I've read xathom can be added as a no flavor thickener. I have to play with that part. Regardless, this hit the spot with zero guilt!