We’re still four months away from the most delicious holiday of the year (actually 19 weeks, but who’s counting?), but I’m already thinking about all those carbs lined up in a beautiful display of Thanksgiving glory. Sweet potato casserole is my favorite, followed closely by stuffing. But the pies… I don’t know who decided pies were reserved solely for holiday occasions, but I’m a rebel and usually have some kind of pie every week! I’ve posted my recipe for Quest Bar Pumpkin Pies, which are delicious and macro-friendly. But I don’t always want to open a new can of pumpkin for one little recipe, and let’s face it, I’m not going to actually buy a pumpkin in July. So these pecan pies were born!
Pecan pie is my favorite pie, more than pumpkin, buttermilk, or even coconut cream. But traditional pecan pies usually use corn syrup as the main ingredient, sometimes an entire bottle of it! One small slice of regular pecan pie has roughly 450 calories, 21g fat, 65g carbs, 32g sugar, and just 4.5g protein! That’s depressing
Luckily, corn syrup can easily be replaced by Grade B pure maple syrup. Grade B maple syrup contains several types of antioxidants not found in other sweeteners. Manganese is an antioxidant that can lower cholesterol and destroy free radicals in the body, and Zinc can help prevent heart disease and improve immune function. Maple syrup is also lower in calories than both corn syrup and honey. This recipe also uses a bit of ground flaxseed, which contains healthy fats and fiber. The filling is so close to the real thing, and in my opinion tastes even better than regular pecan pie filling. And the crust, made from a baked Quest bar, removes all the simple carbs and replaces them with 20g of protein plus 17g of fiber! These are guilt free and absolutely delicious no matter what time of year it is.