WebBring to a boil and allow to brown without stirring until it reaches a deep caramel color, about 5 to 7 minutes. Remove from heat and stir in the vanilla and brown sugar substitute. Add pecans to the crust in …
Preview
See Also: Low Carb RecipesShow details
WebInstructions. In a medium bowl mix together pecan meal, flour, baking soda and salt. Mix in olive oil and egg white. Add water one tablespoon at a time, mixing after each one until …
See Also: Healthy Recipes, Snack RecipesShow details
WebPrepare keto pie crust, if needed. Beat eggs, sweeteners, butter, vanilla and salt until well blended. Stir in pecans then pour into pie crust. Bake at 325°F for 35-40 minutes or until …
See Also: Keto Recipes, Low Carb RecipesShow details
WebPlace butter in a large saucepan. Add onion, garlic, and seasonings cook over medium heat until softened, about 3-4 minutes. Add celery, mushrooms and carrots …
See Also: Chicken Recipes, Low Carb RecipesShow details
WebLine a 1-quart rectangular baking dish (about 7x5-inches) with parchment paper. In a medium bowl, combine all crust ingredients. Spread out into prepared pan and bake for …
WebIn a large bowl, add the egg yolks and confectioners sweetener. Whisk the egg mixture together. Add a small amount of the hot cream mixture to the eggs to …
See Also: Egg Recipes, Keto RecipesShow details
Simply cook up the pecan toffee mixture, spread it on a pan, let it cool, top with melted chocolate, let it cool again, and then crack off sections for easy snackable pieces. Sweet and buttery low-carb toffee with chocolate and pecans makes for the perfect keto holiday treat.
Add the pecan halves and bake for 4 minutes, stir, then bake another 3-4 minutes until they’re nice and toasted. When the toffee is ready, pour it over the top of the pecan halves. Quickly spread it to cover the entire pan. (Be sure to move quickly because the toffee will harden fast.) The toffee mixture will be very hot, so be careful.
Sprinkle the pecans in an even layer in the pan and bake for 4 minutes. Stir, then back again for another 3 minutes. Remove the pan from the oven and set it aside. Add the butter to a large saucepan along with the brown sugar and vanilla extract. Simmer over low-medium heat and stir every thirty seconds to prevent burning.
Salted butter is what gives the caramel filling mixture the traditional taste of a classic pecan pie. I always include a little vanilla extract in my low carb recipes to provide a sweeter taste without the need to add additional sugar substitutes. For the best caramel taste, you’ll need to add salt to the filling mixture.