Pecan Pie Crust Low Carb

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READY IN: 20mins
Recipe by marypatlaver

This is my go-to crust for either pies or cheesecake. It's low carb, sugar free & holds together well when you cut the pie. Personally, I think this is a much yummier alternative to graham cracker crusts & much healthier!

Ingredients Nutrition

  • 1 12 cups whole pecans
  • 12 teaspoon cinnamon
  • 14 cup Truvia, baking blend (stevia & erythritol, not the stuff with sugar)
  • 1 pinch kosher salt
  • 1 tablespoon butter, melted
  • 1 egg white

Directions

  1. Preheat oven to 350 degrees.
  2. In a food processor, process pecans on high until they are a fine meal. Add the Truvia, cinnamon & salt. Pulse a few times.
  3. While food processor is running on low, add the melted butter & egg white until dough is completely blended & clumped together.
  4. Lightly spray pie pan with Pam. Add the dough & cover with a piece of plastic wrap. Using your fingers or the bottom of a glass, gently press to cover the bottom & sides of the pie pan. Remove the plastic wrap.
  5. Bake the crust for 10 minutes. It will puff a bit in the middle but will flatten again as it cools. If you use this crust for a baked pie, when you bake it again cover the edges with foil so that it doesn't over-brown.

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