Low-carb Pecan Pie (1 g net carbs)

My favorite part of every Thanksgiving was always (you guessed it) the dessert! I've been wondering what I'm going to do this year, since I've worked so hard and don't want to spoil my healthy eating patterns. This pecan pie recipes is only 1 g net carbs per regular cupcake-sized pie!! I tried two batches: 1 with crust and one without crust. The crustless ones are only 0.3 g net carbs (as opposed to the 1 g net carb of the crusted ones), for those of you who are doing an ultra low-carb diet. 

I recently discovered Walden Farms Maple Syrup, which contains zero calories, zero carbs, zero everything! I typically eat only natural food with no preservatives, but for this recipe, I broke my rule and used this syrup. If you'd like to stick to a natural alternative, try out this recipe for the syrup portion. 

I made these in a standard size cupcake tins using the silicone liners for ease. 

Ingredients for crust:
3/4 cup flaxseed meal
1/4 cup almond flour
1/4 cup oat fiber
2 tsp erythritol
1/8 tsp salt
1/2 cup cold butter, chopped into cubes
1 egg

Directions for crust:
Combine the flaxseed meal, almond flour, oat fiber, salt, and erythritol in a food processor. Add the cold butter and work into the dough until slightly coarse. Add the egg and work in until the dough becomes one large ball. Press the dough into the cupcake liners or oiled cupcake tray. Bake at 370° F for 20 minutes.  If you are making a full-sized pie, I'd recommend doubling the amount of filling!

Ingredients for filling:
3 tbsp butter
1/2 cup erythritol
6 tbsp low-carb maple syrup
1 tsp xanthan gum (optional, but keeps the erythritol from crystallization)
1 egg + 1 egg white
1/2 tsp salt
3/4 cup chopped pecans
1 tsp vanilla extract

Directions:
Combine the butter, erythritol, syrup, xanthan gum, and salt in a sauce pan. Bring to a boil, stirring constantly. Allow the mixture to boil for approximately 2-3 minutes until the erythritol is dissolved. Remove from heat and let cool, stirring occasionally. Add the eggs, vanilla, and chopped pecans. Pour into the crust or the crustless cupcake liners/oiled pan. Bake at 350° F for 30-35 minutes. 

This recipe (with crust) makes 12 cupcake-sized pies with the following nutritional information each:
204 calories
20 g fat
4.2 g carbs
3.2 g fiber
1 g net carbs
4 g protein

Without crust:
82 calories
8.4 g fat
1 g carb
0.7 g fiber
0.3 g net carbs
​1.4 g protein

You can also make mini-muffin versions! For there, there are 3 per serving :)