Mini Pecan Pies

Recipes   Gluten Free  Keto  Seasonal  Sweets 

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

1. Preheat your oven to 350 degrees Fahrenheit and line a cupcake pan with 9 parchment paper liners. (I used three 4.5” ramekins lined with parchment paper).
2. In a large bowl, whisk together the almond meal, Brown Swerve, and cinnamon.
3. Stir in the softened butter.  The mixture should be like cookie dough.
4. 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

1. In a large bowl, whisk together the eggs, almond butter, Brown Swerve, and vanilla extract.
2. Stir in the pecans.
3. 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

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