I was watching Food Network recently and I saw Trisha Yearwood making her uncle’s Sugared Pecans. They looked so good that I had to try to make a low carb version. I wasn’t really sure it would work, but it did. After they set they were crunchy and sweet. I substituted erythritol for the sugar, and it did stick. Yeah!
I substituted 1 cup of erythritol and 12-18 drops of EZ Sweetz (1/2 to 3/4 cup equivalent of Splenda). I like them on the sweeter end, but my husband liked them less sweet. Also, my husband suggested lightly salting them at the end, and/or mixing them with a few salty peanuts. I must admit he had a point. The salty and sweet were awesome together. Otherwise, I followed all of her other directions. These are an awesome low carb snack!
NET carbs are only 1 per 1/4 cup serving. (NET carbs means minus fiber and erythritol.)
I made this dish for a side at Thanksgiving. I was trying to recreate a sugar-free and low carb version of the sweet potato casserole with the praline topping. It’s almost more like dessert than it is a side. The main ingredient is a low-carber’s best friend, cauliflower. Believe me, no one will have any idea what’s really inside.
1 cup erythritol
1/2 cup almond flour
2 scoops vanilla protein powder
10 tablespoons of chilled butter
1 1/2 cups chopped pecans
Mix erythritol, almond flour, and protein powder in a medium bowl. Cut in chilled butter until the mixture is crumbly. Stir in chopped pecans. Refrigerate until ready to use. (If you make this ahead for the holidays, leave the topping and the filling separate until just before you put them in the oven.)
1 head of cauliflower, steamed until soft
1 can of pumpkin puree
3/4 cup erythritol
18 drops of EZ Sweetz (3/4 cup Splenda equivalent)
1 scoop vanilla protein powder
2 tablespoons coconut flour
1/2 teaspoon cinnamon
1/2 teaspoon salt
Preheat oven to 325 degrees. Spray a 9 X 13 pan with non-stick cooking spray.
Place steamed cauliflower in food processor. Puree until completely smooth. Add canned pumpkin and eggs. Mix well. Blend in erythritol and EZ Sweetz. Add protein powder, coconut flour (preferably sifted), cinnamon, and salt. Run food processor on high until completely blended and smooth.
Place mixture in the bottom of baking pan and add topping. Bake for 45 minutes, until top is brown.
The inspiration for this recipe came from one of my favorite
websites, The Pioneer Woman by Ree Drummond. She is not a low carb cook, but I love her blog for many reasons. She is wonderfully funny and she has lots of good ideas for cooking, decorating, and photography. I really admire her work.
Here is a link to her recipe for Sticky Pecan Mini-Buns:
In my attempt to create a low carb version of these I used a
recipe from another favorite blog, All Day I Dream About Food. Carolyn’s recipe
for Pumpkin Praline Parfaits is absolutely amazing. I made them at Thanksgiving
and they were a fantastic hit, even with family members who don’t eat low carb.
I utilized her praline topping here:
I had to substitute half granular erythritol and half liquid
splenda for the 1 cup of Swerve, and it worked fine. We have used these
pralines for the pumpkin parfaits, ice cream topping, and now for these pecan rolls.
They are delicious and very handy for a variety of uses. You only need half of
the batch for this recipe, but I’d make the whole thing to have some on hand
for other things. You’ll be glad you did.
1 ½ cups Carbquik (available from Netrition.com)
1 tablespoon cinnamon
½ cup sugar-free vanilla syrup (available at Wal-Mart)
¾ -1 cup warm water
Mix Carbquik and cinnamon first, then add the sugar-free
syrup. (The gingerbread flavor would also work well, but you’d want to cut the
cinnamon down.) Then slowly add warm water until the dough just comes together.
Spray a 24 count mini-muffin pan with non-stick spray and
put a heaping teaspoon full of the topping mix into the bottom of each well.
Place the carbquick mixture on top and press it down into the nuts. Bake at 375 degrees for 10 minutes. When you
flip these out of the pan the nut mixture/syrup will then be on top of the
These were fairly simple and turned out really well. They
were definitely a treat with my morning coffee. I may even add a simple vanilla
frosting or glaze to these the next time I make them.
Makes 24 mini-pecan rolls: NET carb count is about 1.5 per roll.