Maple Pecan Butter Recipe

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optional: 1-2 tbsp pure maple syrup Instructions Preheat the oven to 350 F and line a large baking sheet with parchment paper. Spread out the

1. Preheat the oven to 350 F and line a large baking sheet with parchment paper. Spread out the pecans. Drizzle the melted coconut oil (and maple syrup, if using) all over the pecans and massage it into the nuts with your hands. Roast the nuts for 12-14 minutes, until they brown and become aromatic. Be careful not to burn them! Remove from the oven and cool for 5 minutes.
2. Place the still-warm nuts into the food processor, along with the maple extract and cinnamon. Process the nuts in the food processor on low until smooth and spreadable, about 5-7 minutes, depending on your machine. Scrape down the sides as needed. Taste, and add more maple extract, cinnamon or maple syrup as desired. Enjoy! Spread it on toast, mix it into your oatmeal or eat it right from the jar!

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Mash the butter, pecans, bacon, and syrup together. Make sure the flavorings are distributed evenly throughout the butter. You can taste the butter mix and adjust seasoning/sweetness …

1. Bring the butter to room temperature so that it is soft and easy to mash. Heat the olive oil in a skillet over a medium heat. Add the bacon slices and cook through until crisp and golden. Remove from the skillet with a slotted spoon. Transfer to a plate to cool completely. Once cooled, crumble or chop the bacon into small pieces.
2. While the bacon is cooking, add the chopped pecans to a dry skillet over a low heat. Toast the pecans for 2-3 minutes until warm and fragrant. Take care not to overcook as these will burn quickly. Set aside to cool completely.
3. Add the softened butter to a mixing bowl. Mash with a fork briefly. Add the cooled bacon pieces and toasted pecans. Drizzle over the lakanto syrup. You may also add a touch of salt and pepper if desired to taste.
4. Mash the butter, pecans, bacon, and syrup together. Make sure the flavorings are distributed evenly throughout the butter. You can taste the butter mix and adjust seasoning/sweetness as needed.

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2 c. pecans 1/2 tsp. salt 1/2 tsp. maple extract 1 tbsp. water Instructions Using your blender, add all of the ingredients and blend until …

Rating: 5/5(1)

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1 Tsp maple extract 1/2 tbs swerve 12 drops of liquid stevia Instructions Add the pecans to a large food processor. grind the pecans on high for about 2 …

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Recipe Variations and Optional Add Ins: Salted Maple Pecan Sauce – add a 1/4 tsp of coarse salt. Try adding 1 Tbsp of cocoa powder for a chocolate variation. Add ½ tsp cinnamon or pumpkin pie spice to boost the fall flavor. Coffee Pecan Butter Sauce – Add 1/2 tsp instant coffee granules. Add vanilla extract for more flavor, or other

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How to eat this scrumptious homemade Maple Pecan Butter. Spread it on apples & sprinkle with cinnamon. Slather it on your favorite gluten free …

Rating: 4.2/5(5)
1. Preheat oven to 350 degrees. Place pecans on a baking sheet and toast for8-10 minutes, or until lightly browned. Remove pecans from baking sheet immediately, and allow to cool. Be careful not to over toast!
2. Place pecans and sea salt in a food processor and process for approximately 10minutes, or until desired consistency is achieved. Scrape down the foodprocessor bowl as needed during the process, and add the maple syrup andvanilla extract towards the end.
3. Store pecan nut butter in a glass jar in therefrigerator.

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1/2 cup pecan bits 1/8 tsp salt 1/2 tsp baking soda 1/2 tsp baking powder Instructions: 1) Pre-heat oven to 350 degrees. 2) Melt a stick of butter

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1/2 cup chopped pecans Instructions Place the almond flour, butter, powdered erythritol, cinnamon, salt, pancake syrup and vanilla in a large bowl and mix to form a smooth batter. Gently mix in the pecans. Place the dough on a piece of parchment paper and gently roll it into a log about 3 inches thick.

Rating: 5/5(1)

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How to make low carb maple pecan butternut squash? Make a simple syrup by melting the butter and adding pecans, sugar substitute, maple

1. In a large pot, fill 2/3 with water and 1/2 tsp salt and bring to boil.
2. Put butternut squash in boiling water and lower heat to low/medium and lightly boil for about 10 minutes, until just tender. Drain well.
3. In a large saucepan, melt the butter and add the pecans, brown sugar, maple syrup and orange juice. Cook on low simmer until it starts to bubble and thicken. Add the 1/4 cup of water if too thick.
4. Add the drained butternut squash and gently stir into the syrup. Stir and cook the squash on low heat for another 5 minutes, making sure all the squash is covered in the sweetened butter syrup.

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1 tablespoon pecans 1 tablespoon brown allulose/monk fruit blend (1 1/2 teaspoons Pyure baking blend can be substituted) 2-3 drops maple

Rating: 5/5(1)
1. Preheat a mini-waffle maker.
2. Place egg in a small mixing bowl and lightly whisk. Add in mozzarella cheese, almond flour, pecans, sweetener, and maple flavoring. Mix together until the batter is combined.
3. Spray waffle iron with coconut oil. Scoop half of the batter onto the waffle iron, close the iron. Cook for 3 to 4 minutes or until chaffle is golden brown and cooked through. A good time to start checking is when the steam coming from the waffle iron starts to slow down.
4. Remove chaffle from the waffle iron and place on a cooling rack. Cool the chaffle completely before serving.

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½ cup Lakanto Sugar-Free Maple Flavored Syrup 1 pinch salt optional Instructions Make the crust: Preheat oven to 300 degrees. Grease sides and bottom of 8-inch springform …

1. Make the crust: Preheat oven to 300 degrees. Grease sides and bottom of 8-inch springform pan (9-inch is fine too) with butter. In a food processor, pulse pecans to a fine grind. Add softened butter, sweetener and pinch of salt (optional) and pulse until well combined. Press pecan mixture into bottom of springform pan until evenly spread. Prick crust with a fork. Bake until crust is lightly toasted, about 10 minutes or more. Remove from oven and let crust cool to room temperature. After pan cools, cut 2 large pieces of aluminum foil that are several inches longer than the diameter of the pan. Stack the two foil pieces perpendicularly. Place springform pan in the middle of foil pieces and wrap the foil up the edges of pan (to prevent water from seeping in pan during water bath).
2. Make the filling: Increase oven temperature to 350 degrees. With an electric mixer, beat cream cheese (be sure it's at room temperature), sweetener, vanilla, and pinch of salt (optional) on low seed until smooth and creamy. Add eggs and yolk one at a time, beating after each addition. Scrape down bowl sides with spatula, then beat in heavy cream and syrup on low speed until combined. Pour mixture in springform pan. Place springform pan in larger pan or baking dish and fill with about an inch of hot water (be careful not to splash water onto cheesecake).
3. Bake, chill and serve: Bake until outer ring of cheesecake is fairly firm and the center still jiggles, roughly 50 to 60 minutes. When done, turn off oven and crack door open a couple of inches. Let cheesecake cool in the oven for 30 minutes to an hour. Chill in refrigerator for 4 hours or more.

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Try out this lightning-fast pecan butter recipe (perfect for vegans and non-vegans alike) to mix up your palate. If you haven’t tried pecan butter yet, get ready to shock your taste buds with the rich, creamy, and toasty flavors, without shocking your system! This low-carb, dairy-free and vegan nut butter recipe works with many dietary preferences.

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Butter tarts are like a pecan pie but with a gooey butter filling that’s semi solid. Now is the time to try out these low carb, sugar free, Keto butter tarts made with Olive Nation Maple Extract, Origin Vanilla and pecans!. These will be your new favourite Keto baking for …

Rating: 4/5(2)

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Non-stick cooking spray or butter 2 eggs 1/3 cup heavy cream 1/4 cup water 1 teaspoon no sugar added maple extract 1/2 cup soy flour 2 tablespoons sugar substitute …

Rating: 5/5(30)
1. Grease a griddle or large pan with nonstick cooking spray or butter and heat over medium heat.
2. Mix all ingredients except pecans in a blender for about 15 seconds. Stop and scrape down the sides with a spatula, and continue mixing for another 15 seconds until well blended.
3. Pour approximately 16 mini-cakes onto the hot griddle, and sprinkle each with a few pecans. Cook on each side for only a minute or 2. Serve hot with melted butter or top with a dollop of Low Carb Whipped Cream.
4. With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate.

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1/2 cup (113.5 g) Butter, melted 3 (3 ) Eggs 1 teaspoon (1 teaspoon) maple extract 3/4 cup (87.75 g) chopped walnuts Instructions Heat oven to 350ºF. Line 9-inch square pan …

Rating: 4.5/5(51)
1. Heat oven to 350ºF.
2. Line 9-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray.
3. Mix Swerve and butter in large bowl until blended. Stir in eggs and the maple extract. Add coconut flour, almond flour, and baking powder and mix well. Stir in nuts. Pour into prepared pan.
4. Bake 35 minutes. Allow the dessert to cool in the refrigerator for an hour before cutting so that it can firm up a little.

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Keto Butter Pecan Cheesecake — Recipe - Diet Doctor best www.dietdoctor.com. Keto butter pecan cheesecake Instructions Pecan Crust Preheat the oven to 325°F (162°C). Grease a 9-inch (23 cm) springform pan with butter.Using a food processor, pulse the pecans until finely ground.Add the ground pecans, melted butter and powdered erythritol to a small bowl, and …

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4 tablespoons chilled butter cut into large chunks 1 large egg 1 teaspoon vanilla extract 1/2 cup pecan pieces 1/2 teaspoon natural maple …

Rating: 5/5(6)
1. Preheat oven to 375º Fahrenheit. Line a baking pan with parchment paper.
2. Place almond flour, granulated stevia/erythritol blend, sea salt, and baking soda in a food processor. Pulse once or twice to blend together.
3. Add butter to food processor and pulse a few times to cut into the dry ingredients. Mixture should appear mealy.
4. Add egg, vanilla extract and maple flavoring to the food processor. Pulse until mixture forms a thick dough. Add nuts and pulse one or two more times to chop and incorporate nuts.

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Frequently Asked Questions

How do you make keto pecan butter?

Keto Pecan Butter 1 Ingredients 2 100g or about 2 cups of Pecans (I order them here) 3 Pinch of salt 4 3/4 Tsp ground Cinnamon 5 1 Tsp maple extract 6 1/2 tbs swerve 7 12 drops of liquid stevia (This is my favorite) More ...

What is your favorite way to eat pecan butter?

My favorite way to eat Pecan Butter is with a tiny spoon cold right from the bowl. Food Processor (I use this one, its worked great for years!) Add the pecans to a large food processor. grind the pecans on high for about 2 minutes. The pecans will break up then start to form a thick paste.

Is pecan butter paleo?

Pecan butter can be made with or without the sweetners. If you want to make it Paleo leave out the sweeteners or replace them with a tbs of pure maple syrup. 1 oz of Pecans clock in at 1 carb, 20 fat and 3 protein! That is 92% fat!

How many carbs in pecans?

1 oz of Pecans clock in at 1 carb, 20 fat and 3 protein! That is 92% fat! Pecans are full of healthy monounsaturated fats and contain very few saturated fats.

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