FILLING:

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10 Tbsp unsalted butter

½ cup brown monkfruit allulose blend

¾ cup heavy cream

2 eggs

1 tsp sugar free maple syrup

1 tsp vanilla extract

1 cup pecan halves, chopped

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CRUST:

3 Tbsp melted salted butter

1 cup almond flour

2 Tbsp golden or brown monkfruit sweetener

½ tsp cinnamon

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TOPPING:

¼ cup Pecan halves

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DIRECTIONS:

1. Melt the unsalted butter in a saucepan over medium heat.

2. Stir in the brown monkfruit allulose blend until smooth.

3. Next, add in the heavy cream and cook over medium-low heat for 15-20 minutes, stirring often. Remove from heat and let cool.

4. Make the crust by mixing together the melted salted butter, golden monkfruit sweetener, almond flour and cinnamon in a bowl.

5. Spoon a heaping spoonful of the crust mixture into each cup of a muffin pan. *If using silicone, there is no need to grease the pan.

6. Press the mixture with the backside of a spoon to pack it down.

7. Preheat oven to 350 degrees F.

8. Chop 1 cup of pecan halves and then evenly divide them into each muffin cup.

9. Once the filling mix has cooled enough that it won’t cook the eggs, add in the eggs, vanilla extract and maple syrup. Whisk until smooth.

10. Pour the filling into each muffin cup.

11. Bake at 350 for 25-30 minutes.

12. Let them cool completely before removing from the pan.

NUTRITION: 1 mini pecan pie | 1.2g net carbs | 13.8g total carbs | 2.3g fiber | 313 calories | 4g protein | 31g fat | 0.8g sugar | 2.4g sugar alcohol | 8g allulose