Groundpecancrustlowcarb Recipes

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GROUND PECAN CRUST (LOW CARB)



Ground Pecan Crust (Low Carb) image

Good for cheesecake and pumpkin or Jello pudding pies, but not strong enough for a pie with runny/loose filling. Do NOT substitute margarine or oil for the butter. (learned this the hard way).

Provided by cookin from scratch

Categories     Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 3

6 ounces pecans (8 oz bag is fine too)
4 tablespoons butter
6 (1 g) packets Splenda sugar substitute

Steps:

  • Grind the pecans. Fine ground will help the crust hold together better, coarse gives you a crunchier crust.
  • Add the Splenda to the ground nuts.
  • Add the butter (softened or outright melted).
  • Press mixture into a pie plate or springform pan.
  • Bake for 5-10 minutes between 350 and 450, depending on how toasted you want it.
  • You can also make this crust ahead of time.

GROUND PECAN CRUST (LOW CARB)



Ground Pecan Crust (Low Carb) image

I use very fine ground pecans and get a lovely fine grained crust that set beautifully. After 10 mins at 400F it comes out of the oven soft and puffed but as it cool's a bit I easily make a defined deeper bed with small sides for a perfect outcome. P.S. It's a 2 person lime cheesecake in the photo.

Provided by Annacia * @Annacia

Categories     Pies

Number Of Ingredients 3

6-8 ounce(s) pecans (8 oz will work too)
4 tablespoon(s) butter
1 teaspoon(s) sugar or sweetener of choice to equal

Steps:

  • Grind the pecans. Fine ground will help the crust hold together better, coarse gives you a crunchier crust.
  • Add the Splenda to the ground nuts. Add the butter (softened or outright melted). Press mixture into a pie plate or springform pan.
  • Bake for 5-10 minutes between 350 and 450, depending on how toasted you want it. You can also make this crust ahead of time.

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