Buttermilk Pecan Pie
Low Carb Recipe
Use fructose or Splenda to sweeten this tasty Buttermilk Pecan Pie. Vanilla and maple extracts lend nice flavorings.
1 cup fructose
1/2 cup butter
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon maple extract (optional)
2 tablespoons whole wheat flour -- (if using splenda use 3 tablespoons)
1 dash salt
1 cup buttermilk
1/2 cup pecans-- measure then chop
Preheat oven to 300 degrees. Put the pecan pieces in the bottom of a 9-inch square non-stick cake pan. Cream butter with fructose or splenda until light and fluffy. Mix in vanilla and maple extracts and beat in eggs one at a time until well blended.
Add flour and salt and beat well. Beat in buttermilk and pour gently into pan, doing your best not to disturb the pecans.
Bake for approximately 1 hour and 15 minutes or until it tests clean in the center. Serve slightly warmed.
Recipe makes 12 servings
Fructose nutritional info:
Calories: 226; Fat: 13g; Carbohydrates: 28g