Post by Loupy on Oct 2, 2014 19:39:47 GMT -7
Pecan Tassies (Wheat/grain/sugar free)
From: Ayla @ www.gourmetgirlcooks.com/
Ingredients:
4 oz. (1/2 of 8-oz. 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)
2 eggs
3/4 cup Swerve (or granular equivalent to 3/4 cup sugar, such as Stevia, erythritol, xylitol, Truvia, etc.)
1 tsp. vanilla extract
1 tablespoon pure maple extract (I use real Pure Maple Extract from OliveNation)
1 cup finely chopped pecans
2 tablespoons unsweetened flaked coconut, optional
24 pecan halves (to add to top of tassies)
Directions:
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 Swerve (or granular 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 pecan tassie with a pecan half.
Bake in a preheated 350 degree F oven for 22-25 min. or until lightly browned (mine were done in about 23 minutes).
Let stand 2 minutes in the pans; carefully remove to wire racks to cool.
From: Ayla @ www.gourmetgirlcooks.com/
Ingredients:
4 oz. (1/2 of 8-oz. 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)
2 eggs
3/4 cup Swerve (or granular equivalent to 3/4 cup sugar, such as Stevia, erythritol, xylitol, Truvia, etc.)
1 tsp. vanilla extract
1 tablespoon pure maple extract (I use real Pure Maple Extract from OliveNation)
1 cup finely chopped pecans
2 tablespoons unsweetened flaked coconut, optional
24 pecan halves (to add to top of tassies)
Directions:
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 Swerve (or granular 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 pecan tassie with a pecan half.
Bake in a preheated 350 degree F oven for 22-25 min. or until lightly browned (mine were done in about 23 minutes).
Let stand 2 minutes in the pans; carefully remove to wire racks to cool.
