Sunday, March 15, 2015
4 oz. (1/2 of 8oz. pkg., brick style) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 3/4 cup blanched almond flour (can use up to 2 cups, if necessary)
3/4 cup Swerve (or equivalent to 3/4 cup sugar, such as erythritol, xylitol, etc.- but I used stevia)
1 tsp. vanilla extract
1 tablespoon pure maple extract
1 cup finely chopped pecans
2 tablespoons unsweetened flaked coconut, (optional)
24 pecan halves (to add to tops)
Beat softened cream cheese and butter in a medium bowl with electric mixer on medium speed until well blended.
Add almond flour; mix well.
Cover and refrigerate at least 1 hour or until chilled and firm.
Divide dough evenly into 24 balls.
Place one ball in each of the 24 miniature muffin pan cups (mine are non-stick pans);
press onto bottoms and up sides of cups to form shells. Set aside.
Beat eggs lightly in small bowl. Add sweetener, vanilla and maple extract; mix well.
Stir in chopped pecans.
Spoon evenly into pastry shells, filling each shell about three fourths full.
Top each with a pecan half.
Bake in a preheated 350 degree F oven for 22-25 min. or until lightly browned
Let stand 2 minutes in the pans; carefully remove to wire racks to cool
Makes 24 - each has: C/3 - F/1.5 - S/1
I got the recipe from: Gourmet Girl Cooks - there seems to be something missing - but I can't quite put my finger on it. Let me know if you try them.
Posted by Rosalie Haggins
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How to convert Sugar to Stevia
|Sugar||Liquid Stevia||Stevia Extract Powder||Concentrated Stevia|
|1 tsp||2-3 drops||n/a||4-6 drops|
|2 tsp||4-6 drops||n/a||8-12 drops|
|1 Tbsp||6-9 drops||n/a||1/8 tsp|
|1 cup||1 tsp||1/3 to 1/2 tsp||1 Tbsp|
|2 cup||2 tsp||2/3 - 1 tsp||2 Tbsp|