Ground Pecan Crust (Low Carb)
photo by Annacia
- Ready In:
- 20mins
- Ingredients:
- 3
- Serves:
-
8
ingredients
- 170.09 g pecans (8 oz bag is fine too)
- 59.16 ml butter
- 6 (6 g) packet Splenda sugar substitute
directions
- 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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Reviews
-
This is very simple, tasty and as crusts go not bad on the health scale. I used very fine ground pecans and got a lovely fine grained crust that set beautifully. After 10 mins at 400F it came out of the oven soft and puffed but as it cooled a bit I was easily able to make a defined deeper bed with a perfect outcome. I'll use this again.
RECIPE SUBMITTED BY
My rating system:
5 stars: Everyone loved it, no exceptions. A recipe that is unique and impressive, that I would serve at a dinner party with no substitutions.
4 stars: Everyone loved it, no exceptions. A solid recipe that is not really unique or impressive, but one that I will make often with little, if any substitution.
3 stars: Some people liked it, some didn't. A solid base recipe that I will make again, but I will probably experiment a little to see if I can improve it.
2 stars: OK, but nobody really liked it-people nibbled at it and the leftovers went uneaten.
1 star: This dish was thrown away uneaten, and it's not worth trying to "fix".