Mini Pecan Pies3
Ingredients
Pie Crust
- 1½ cups almond meal
- 4½ packed tablespoons Brown Swerve
- ½ teaspoon ground cinnamon
- 4½ tablespoons unsalted butter, softened
Pie Filling
- 2 large eggs
- ¼ cup almond butter
- 6 packed tablespoons Brown Swerve
- 1 teaspoon vanilla extract
- 1½ cups pecans
Instructions
Pie Crust
- Preheat your oven to 350 degrees Fahrenheit and line a cupcake pan with 9 parchment paper liners.
- In a large bowl, whisk together the almond meal, Brown Swerve, and cinnamon.
- Stir in the softened butter. The mixture should be like cookie dough.
- Scoop the dough into the paper liners and press it down and up the sides to make mini pie crusts. Bake for 7 minutes, or until the edges are golden brown.
Pie Filling
- In a large bowl, whisk together the eggs, almond butter, Brown Swerve, and vanilla extract.
- Stir in the pecans.
- Scoop the mixture into the pie crusts. Bake for 12 minutes, or until completely set. Let cool completely. Serve and enjoy!
Nutrition Facts Serving Size 1 Servings 9 |
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Calories 360 |
Total Fat 34g |
Total Saturated Fat 6g |
Cholesterol 55mg |
Sodium 15mg |
Total Carbs 22g |
Dietary Fiber 5g |
Sugars 2g |
Swerve 14g |
Protein 9g |
Net Carbs: 3g |