Atkins Nut Recipes

Ingredients:

CRUST

1/2 cup almonds, blanched, finely ground
1/4 cup Atkins bake mix
3 packet sugar substitute
1/2 stick butter, melted

FILLING

1 1/2 cup Atkins sugar free pancake syrup
4 egg
18 packet sugar substitute
5 tbsp butter, melted, cooled slightly
1 tsp vanilla extract
1/2 tsp salt
2 cup pecan pieces, toasted

Instructions:

As close to traditional pecan pie as controlled carb baking gets, this
holiday dessert was created by Miami-based Chef Greg Pryor.

1. Heat oven to 350ºF. Mix ground almonds, bake mix, and sugar substitute
in a large bowl. Stir in butter with a fork. Chill crumb mixture 20
minutes. With your fingertips press crumb mixture on bottom and sides of a
9' pie plate. Bake 7 minutes, until browned and set. Remove from oven;
cool. Increase oven temperature to 375ºF.

2. For filling, bring Atkins syrup to a simmer in a small saucepan. Cook 10
minutes, until reduced by half. Remove from heat; cool to room temp.

3. In a large bowl, whisk eggs, sugar substitute, melted butter and
extract. Whisk in syrup. Add toasted pecans and combine well. Pour mixture
into prepared piecrust and bake 20 minutes until edges are firm (center
will be quivery). Transfer to a wire rack to cool.

Pie may be refrigerated for up to 3 days. Reheat in a warm oven before
serving.

Bake/Cook time: 50 minutes

Carbohydrates: 9 grams

Net Carbs: 5.5 grams

Fiber: 3.5 grams

Protein: 7.5 grams

Fat: 39.5 grams

Calories: 417

Servings: 8