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Low Carb Pecan Pie
Low Glycemic Pecan Pie
Real Pecan Pie
Traditional pecan pie is a favorite of anyone that loves the pecan. The sweet filling tastes like caramel, but it's crunchy. The crust of a pecan pie sets off the sweetness, adding a bit more texture and crunch.
The pecan tree is the state tree of Texas and we grew up with rich, buttery pecan flavor in just about everything. There are pecan biscuits, pancakes, vegetables with pecans and even main dishes that contain these fleshy nuts.
There is a park in Corsicana, Texas where we used to go every October to pick pecans for free. Many homes in the town have their own pecan trees right in the front or back yard! Every Christmas was an adventure in nut cracking. We had contests to see who could un-shell the most perfect nut.
- Pecans are good sources of zinc, a healthy mineral.
- Although it is the state tree of Texas, Albany, Georgia is the pecan tree capitol of the U.S.A. with over 600,000 pecan trees!
- Pecan trees can grow to a height of 150 feet! They are very tall trees.
- There are over 1,000 varieties of pecans.
- The U.S.A. produces about 80% of the world's pecans.
- Eating pecans regularly will increase your 'good' cholesterol and decrease your 'bad' cholesterol.
- Pecans are a good source of vitamin E and B complex vitamins.
Low Carbohydrate Ingredients
Low Glycemic, Low Carb Pecan Pie Rating
Pecan Pie Filling
- 3/4 cup Light Brown Sugar, Splenda brand
- 1/2 cup Almond flour, Blanched
- 2/3 cup butter
- 3 eggs
- 2 cups pecans, whole, chopped or pieces
The Best Crust for Low Carb Pies
Low Carb Pie Crusts
The best crust for a low carbohydrate casserole or a pie is a crust made with blanched almond flour instead of wheat flour. Whole grain flour would be a second best choice.
Low carbohydrate does not always mean "low calorie", but for the purposes of a "low carb" diet, the best you can do is cut the carbohydrates instead of the calories. Sometimes it is possible to do both, but not always.
A low carbohydrate nut type crust will taste better with nut pies than a whole grain flour crust.
There are plenty of low carb, almond flour pie crust recipes, but it is easy to make a simple crust using a cup of almond flour, a half cup of butter (softened) and a cup of chopped pecans. Just stir together and pat out the mixture into the bottom of the pan.
Low Carb Pecan Pie
Pre-heat oven to 350 degrees F.
- Using a low carb pie crust recipe, spread it out in the bottom of a 6x9 rectangular glass baking dish. This crust may be pre-baked for crispness or baked along with the pie filling.
- Melt the butter and mix in the sugar and flour. Add the three eggs. Add the pecans. Pour this filling into the crust.
- Bake the pie at 350 degrees F. for 30 to 40 minutes until cooked through.
Chill Before Serving
This pie tastes better once it has cooled and hardened. I used to love to eat pecan pie soon after removing it from the oven. But this sugar free version doesn't get very 'solid', so wait until it has completely cooled before serving.
Storage Temperatures for Pecans
Still in the shell
Refrigerator (+/- 40 degrees)
Freezer (+/- 0 degrees)
Room Temperature Sealed
A few months
A week or two (avoid moisture)
Diabetic Friendly Recipes
Nuts are a diabetic's best friend. They have good Vitamin E in them. They do not generally promote an insulin response. They are beneficial for cholesterol control.
Recipes made with nuts are easily turned into low carbohydrate and low glycemic foods.
Low carbohydrate means that a food is low in usable carbohydrates. Foods that are under 20 grams of carbohydrates per serving are considered to be "low carb".
Low glycemic means that a food does not produce an insulin response or does not generally cause the person's blood sugar to rise dramatically.
High fiber foods can mitigate the effect of carbohydrates in a food. Simply subtract the fiber grams from the carbohydrate grams to get a better idea of how a food will affect your blood sugar.
So, if a food has 25 grams of carbohydrate and five grams of fiber, it will still fall into the "low-carb" effect of a specific serving of food.
A good goal for a diabetic is to keep all meals between 20 and 40 grams of carbohydrate per meal.
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