So yes, this recipe is paleo compliant but as far as desserts go tho, this one is WAY TOO HIGH in sugar. So *DEFINITELY NOT* Low Carb. But hey, thats what the holidays are about...
1 cup Coconut Sugar
1 cup Honey (or try some Coconut Palm Syrup)
1/4 cup (4 Tablespoons) Butter, melted
1-1/2 teaspoons Vanilla
1/4 teaspoon Salt
1 Tablespoon Arrowroot Flour2 Tablespoons Almond Milk
1-1/2 cups Chopped Pecans
One Almond Flour Pie Crust
Preheat Oven to 350 degrees.
Prepare Pie Crust.
- In saucepan heat up sugar and honey together for 2 to 3 minutes; set aside to cool slightly.
- In large bowl beat eggs
- pour the syrup mixture into the eggs (slowly), stirring constantly.
- Stir in butter, vanilla, pinch of salt and pecans and pour into crust.
- Bake in a 350°F oven for about 45 to 60 minutes or until set. (HuGe Difference I know, my oven is old!!)
I think while preparing this for Thanksgiving, you can make the filling ahead and chill to fill your pie crust and bake later. Why not! I am always trying to make as much as I can that day ahead!!!