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1/2 cup butter, softened 3 oz cream cheese at room temperature 1 cup flour substitute (my favorite is Rao's "cake flour") 2 eggs 1 1/2 cup brown sugar substitute (sugar alcohol, no substitute) 2 tbsp butter, softened 2 tsp vanilla extract Dash salt 1 cup coarsely chopped pecans For pastry, in a mixer bowl beat the 1/2 cup butter and cream cheese. Add flour substitute; beat well. Cover and chill mixture for about 1 hour. In a small mixing bowl stir together eggs, brown sugar, 2 tablespoons of butter, vanilla extract, and salt till smooth; set aside. Shape chilled pastry dough into 2 dozen 1-inch balls; place each ball in an ungreased 1 3/4-inch muffin cup. Press dough onto bottom and sides of cups. Spoon filling mixture into each pastry-filled cup, just to top of pastry. Bake in a 325 degree oven for 25 minutes or until filling is set. Cool on wire racks and remove from pan. Makes 24 at 2.5 carbs each. |
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