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    You are in: Home / Recipes / Ground Pecan Crust (Low Carb) Recipe
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    Ground Pecan Crust (Low Carb)

    Ground Pecan Crust (Low Carb). Photo by Annacia

    1/1 Photo of Ground Pecan Crust (Low Carb)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    cookin' from scratch's Note:

    Good for cheesecake and pumpkin or Jello pudding pies, but not strong enough for a pie with runny/loose filling. Do NOT substitute margarine or oil for the butter. (learned this the hard way).

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    Units: US | Metric


    1. 1
      Grind the pecans. Fine ground will help the crust hold together better, coarse gives you a crunchier crust.
    2. 2
      Add the Splenda to the ground nuts.
    3. 3
      Add the butter (softened or outright melted).
    4. 4
      Press mixture into a pie plate or springform pan.
    5. 5
      Bake for 5-10 minutes between 350 and 450, depending on how toasted you want it.
    6. 6
      You can also make this crust ahead of time.

    Ratings & Reviews:

    • on March 28, 2012


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Ground Pecan Crust (Low Carb)

    Serving Size: 1 (29 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 200.6
    Calories from Fat 189
    Total Fat 21.0 g
    Saturated Fat 4.9 g
    Cholesterol 15.2 mg
    Sodium 50.6 mg
    Total Carbohydrate 3.6 g
    Dietary Fiber 2.0 g
    Sugars 1.4 g
    Protein 2.0 g

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