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This is an OWL recipe not induction friendly
Ingredients:
1 unbaked low-carb pie shell recipe to follow.
3 eggs
1/8 teaspoon salt
1 cup Splenda
1/4 cup (Splenda-sweetened) Butterscotch or Maple Syrup
1 teaspoon high gluten flour
1/2 cup Zero-Carb Maple syrup
2 Tablespoons Steel's Vanilla Flavor Nature Sweet
1/4 cup melted butter
1 cup pecan pieces
Preheat oven to 300°F.
Beat eggs and salt. Mix in flour and Splenda. Gradually add syrups (previously mixed separately in a small bowl.) Beat well. Add melted butter and pecans. Pour into Pie Shell. Add a few decorative pecan halves to the top of pie if desired (I always do.) Bake 45 minutes to an hour. Pie is done when top cracks.
Total grams in pie without crust I count the Steel's maltitol-based syrup as labeled, total count for pie is 59. Cut into 8 pcs: 7.4 grams. You can subtract the sugar alcohol if you want.
Pie crust
Ingredients:
3/4 cup plain whey protein powder
1/4 cup flax seed meal
1/4 cup finely ground almonds (almond flour)
1/2 cup shortening or lard the real stuff not the hydrogenated stuff.
1-2 Tablespoons very cold water
Mix together whey protein powder flax seed meal, and almond flour. Cut shortening or lard into flour mixture with two knives or a pastry blender, using a "cutting" motion. It will resemble peas when done. Add water, 1 Tablespoon at a time until dough can hold together. Refrigerate till chilled for easier handling. This dough can be rolled out by putting between two pieces of waxed paper, or you can put the dough in a 9" pie plate and pat it up the sides to the rim. Spray PAM on a pie plate (glass/Pyrex works best) before putting crust in. Oil your hands to make it easier to manage dough if you are using the patting method. If you take the pie crust over the rim, be sure to put aluminum foil around edges to prevent it browing too much before pie filling is done. Pour filling into crust and bake per directions.
Entire crust is 10 net carbs.
Ingredients:
1 unbaked low-carb pie shell recipe to follow.
3 eggs
1/8 teaspoon salt
1 cup Splenda
1/4 cup (Splenda-sweetened) Butterscotch or Maple Syrup
1 teaspoon high gluten flour
1/2 cup Zero-Carb Maple syrup
2 Tablespoons Steel's Vanilla Flavor Nature Sweet
1/4 cup melted butter
1 cup pecan pieces
Preheat oven to 300°F.
Beat eggs and salt. Mix in flour and Splenda. Gradually add syrups (previously mixed separately in a small bowl.) Beat well. Add melted butter and pecans. Pour into Pie Shell. Add a few decorative pecan halves to the top of pie if desired (I always do.) Bake 45 minutes to an hour. Pie is done when top cracks.
Total grams in pie without crust I count the Steel's maltitol-based syrup as labeled, total count for pie is 59. Cut into 8 pcs: 7.4 grams. You can subtract the sugar alcohol if you want.
Pie crust
Ingredients:
3/4 cup plain whey protein powder
1/4 cup flax seed meal
1/4 cup finely ground almonds (almond flour)
1/2 cup shortening or lard the real stuff not the hydrogenated stuff.
1-2 Tablespoons very cold water
Mix together whey protein powder flax seed meal, and almond flour. Cut shortening or lard into flour mixture with two knives or a pastry blender, using a "cutting" motion. It will resemble peas when done. Add water, 1 Tablespoon at a time until dough can hold together. Refrigerate till chilled for easier handling. This dough can be rolled out by putting between two pieces of waxed paper, or you can put the dough in a 9" pie plate and pat it up the sides to the rim. Spray PAM on a pie plate (glass/Pyrex works best) before putting crust in. Oil your hands to make it easier to manage dough if you are using the patting method. If you take the pie crust over the rim, be sure to put aluminum foil around edges to prevent it browing too much before pie filling is done. Pour filling into crust and bake per directions.
Entire crust is 10 net carbs.
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