Almost Sugar Free Pecan Pie Recipe
Easier on your waistline because it's sweetened with brown rice syrup, erythritol, and stevia.
Tastes like the REAL thing!

It doesn't exist!

You just can't get the same texture as a real pecan pie without using some sort of sweet, thick, syrup. The traditional pecan pie recipe contains corn syrup and white sugar as the sweeteners.




















In this recipe, I've substituted much healthier sweeteners: brown rice syrup, erythritol (a better version of xylitol), and stevia. These can be found in any health food store, and in some grocery stores. Or you can buy them online (click the links in the recipe to bring you to my favorite sources AND for the best deals).

I plan to try this recipe using vegetable glycerin soon. Glycerin is a thick, sweet, low-carb liquid, and is a safe, natural sweetener. It should provide a similar texture to rice syrup, and it would make this recipe a truly sugar free pecan pie recipe! I'll let you know how it works out in the e-zine Quick Tips to Get Slim and Healthy Now! so be sure to subscribe below.

3 large Omega-3 (or free-range) eggs, beaten
3 TBSP melted butter
1 cup brown rice syrup
1 tsp organic vanilla extract (this is a much better deal than buying regular vanilla in the grocery store!)
1 cup of coarsely chopped pecans
1 cup of erythritol (this is very similar to xylitol--another sugar alcohol--but is easier to digest)
2 TBSP sprouted spelt flour
¼ tsp stevia powder
½ tsp salt

Preheat oven to 425 degrees Fahrenheit.

Mix the first five ingredients in a medium sized bowl. Mix the remaining ingredients in a separate bowl and add to the moist ingredients. Stir all together and pour into an unbaked Better Pie Crust.

Bake at 425 degrees for 15 minutes, then lower the oven setting to 325 degrees and bake for 45 more minutes. The baking may take a few minutes less or longer. The pie "swells" slightly before it is done. Let cool for an hour before cutting.

Perfect for the holidays!

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