Pecan Pie

2 cups Maple Grove Farms sugar-free syrup

¼ cup butter

2 tsps. Swerve® granulated sugar

¼ tsp. salt

3 eggs

1 cup whole pecans

Pie Crust:

1 cup Almond Flour, Blue Diamond®

½ tsp nutmeg

1 lg. egg

2 tbsps. butter, room temperature

Pie Crust: In a mixing bowl, combine all ingredients until soft dough forms. Between to pieces of wax paper roll dough to fit 9” pie plate. Remove top piece of wax paper, turn pie plate upside down on to crust, flip pie plate with rolled pie shell into dish, with fingers flute upper edge of crust.

Pecan Pie Filling: Place 2 cups of syrup in a small pot, simmer on medium to low heat until evaporated in half and the thick syrup remains. Let cool completely. Cream butter, add Swerve® sugar, cream until fluffy, add syrup and salt, beat well, add eggs 1 at a time beating well after each egg, stir in pecans, and add to shell, bake at 350’ for 30 minutes, cover edges of crust with pie crust cover or tinfoil, bake another 25 minutes. Makes 8 servings, 1 serving is 12.5 carbs.