Pecan Pie

1/2 c. almond flour

2 T. butter, melted

3 eggs, beaten

3/4 c. Splenda

1 1/2 tsp. burnt sugar extract

2 T. melted butter

6 T. sugar free pancake syrup (I use Vermont: 1/4 c.=4 carbs)

3 T. sugar free imitation honey (found at Wal-Mart)

1 tsp. vanilla extract

1 1/2 c. chopped pecans 

Chocolate Pecan Pie

This recipe is only for the filling, I'm afraid, but it sounded so good I didn't want to skip it.

Low Carb Chocolate Pecan Pie Filling

3 eggs

1/2 cup Splenda flavored molasses syrup (check your etailer)

24 packets Splenda (be aware that this is sweeter than Granular Splenda - read the box to convert.)

4 Tbsp melted butter

1 1/2 cups pecan halves, toasted and cooled

6 oz. sugar free chocolate chunks or chips

Toast pecans on cookie sheet until just starting to brown. Set aside.

Whisk eggs with Splenda syrup and Splenda. Blend in

melted butter. Sprinkle chocolate and pecans over your favorite low carb pie crust.

Pour filling over chocolate and pecans. Bake at 375 degrees for 45-50 minutes.

Cool after removing from oven. Chill before serving. Cut with serrated knife.