These baby pecan pies are made with maple syrup and monk fruit sweetener.
Prep Time15 minutesmins
Cook Time25 minutesmins
Course: Dessert
Cuisine: American
Keyword: Dairy Free, Gluten Free, holiday, Maple Syrup, Monk Fruit Sweetener, Pecan, Pie, Sugar Free
Servings: 12
Equipment
Muffin tin
Double boiler
Ingredients
1½cupschopped pecans
1/4cupcoconut oilmelted
1/2cupmonkfruit sweetener
1/4teaspoonkosher salt
3large eggs
1cupmaple syrup
1tablespoonbourbon
1teaspoonvanilla extract
Instructions
Preheat oven to 325°F. Line a muffin pan with silicone baking cups, or well-greased paper baking cups. Distribute the chopped pecans equally into the baking cups. Set aside.
Using a large heat-proof bowl, combine the coconut oil, monkfruit sweetener and salt. Beat in the eggs, then the maple syrup.
Place the bowl over a pot with about an inch of simmering water and stir until the mixture is shiny and all of the monkfruit sweetener has dissolved. Remove from heat and stir in bourbon and vanilla.
Distribute the pie filling equally into the baking cups over the pecans. Bake for 25-30 minutes or until the pie filling is set, but still soft to the touch, and the tops are lightly browned. Remove from oven and allow to cool completely, at least 4 hours. Serve warm or at room temperature.