Sugar-Free Pecan Pie Recipe by The Diabetic Pastry Chef 

Mr. Divabetic  01/27/2021  Reading Room, Recipes, Uncategorized

After being diagnosed with type 2 diabetes, Stacey Harris (‘The Diabetic Pastry Chef’) taught herself how to make pound cake, pecan rolls, pies, muffins, cupcakes, and other baked goods with about half the carbs you’d get from a traditional bakery item.

“I started experimenting by using almond milk or whole milk mixed with water to cut down on carbs, then tried different flours, incorporating white whole wheat flour, soy flour, oat flour, black bean flour, and other alternatives into my brownies, cakes, and cookies,” she said in an How 2 Type 2 article.

She adds,”To cut back on sugar, I started using all-natural substitutes, like agave nectar, and trying erythritol. I also bake with a store-bought blend of sugars that tastes delicious.”

All of the Diabetic Pastry Chef‘s recipes are adapted to her preferences and dietary needs; we encourage you to adapt them to yours!

Sugar-Free Pecan Pie Recipe by The Diabetic Pastry Chef 

Ingredients

3 eggs, slightly beaten
1 c. agave nectar, light or dark
2 Tbsp. butter, melted
1/2 tsp ground cinnamon (optional) 
1 tsp. pure vanilla extract
1 1/2 c. pecans, halved or chopped
1 unbaked single pie shell

Directions

Preheat oven to 350 degrees. In large bowl, combine eggs, agave nectar, melted butter, cinnamon if using, and vanilla.  Stir in pecans.  Pour into unbaked pie shell and bake for approximately 50-55 minutes, or until knife inserted halfway between center and edge comes out clean. Let cool.

Stacey Harris aka The Diabetic Pastry Chef shares her recipes in a fabulous book so that people with type 2 diabetes and others looking for sugar-free treats can make their own lower-carb versions of baked goods at home. She also started her own online bakery that ships homemade treats all across the country. The most common thing she hears from customers is, “I don’t even miss the extra sugar!”