Saturday, January 14, 2012

Low-Sugar Pecan Tassies

Sweet!  Made these around Christmas.  Enjoyed by everyone... including Dad who doesn't like cream cheese or any "funny stuff" (e.g. sweeteners) in his food!

Low-Sugar Pecan Tassies
(adapted from adapted recipes on Low-Carb Friends) 
2Tbsp butter
1 & 1/4c almond flour or meal
4oz cream cheese 
1 egg
1/4c xylitol
1/2c Splenda & Brown Sugar Blend, or other brown sugar substitute
1T butter, melted & cooled
1tsp vanilla
1tsp molasses
1/2c chopped pecans

Heat oven to 325.  Blend crust ingredients in one bowl, filling ingredients in another but omitting the chopped pecans.  Set the filling aside to allow the xylitol to dissolve completely.  Meanwhile, roll the crust dough into 24 - 1" balls then press each into wells of a mini muffin pan, covering the bottom and up the sides of each.  Distribute the nuts evenly amongst each muffin cup, fill crusts with filling mixture and bake until golden, approximately 20mns.

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