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Indulge in guilt-free heaven with these mini sugar-free pecan pies

Little Debbie who? She has nothing on these amazing little treasures! I was thinking fondly on the days of my childhood when I used to visit the Wonder Bread thrift stores with my mom to purchase discounted bread products, and she would let me pick out one Little Debbie snack or Hostess hand pie. I would almost always gravitate toward the mini pecan pies which were LOADED with SUGAR! But these little beauties are so friendly to my blood sugar! No Mo FOMO!



Makes 12 Servings

Cuisine: S Dessert


Pie Crust

3/4 cup of sprouted einkorn flour (I use To Your Health Sprouted Flour Co. Brand)

3/4 cup of fine ground almond flour

1/2 cup of butter softened (Myoikos dairy free butter works great as well)

1/2 cup of Swerve Confectioner's sweetener

1 egg yolk

1/2 tsp vanilla

1/4 tsp salt


Pecan Pie Filling

3 tablespoon butter

3 tablespoon Swerve Brown

3 tablespoon allulose

3 tablespoon whipping cream

1 whole egg

1 cup chopped pecans

¼ teaspoon salt


Directions: Preheat oven to 350.


Mix together the pie crust ingredients until well-combined. Divide into 12 balls (use a small cookie scoop to help with measuring) and place in lined muffin tin and shaping around the edges.


Mix together the pecan pie filling ingredients until well-combined. Use the same small cookie scoop to portion out the filling into each pie crust.


Bake at 350 degrees for 20-25 minutes or until browned and no longer jiggly in the center. Let them cool completely and then store in the fridge.


To serve: Take out a mini pecan pie and let it come to room temperature for the best texture and taste.


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