I’m experimenting for Thanksgiving. I’m making a low GI pecan pie. There are a number of sugar-free recipes out there and they all sound terrible. There are also corn syrup free recipes that sound equally terrible.
Ultimately, I blended the two concepts. The key, in my mind, is creaming the eggs with salt rather than sugar and cooking down the agave to more a caramel to account for volume differences. Note the latter was an excellent idea from lady_fox and the concoction tasted pretty good.
Additional side notes:
Agave is sweet so I mixed in some balsamic when cooking it down to help.
I also layered the bottom of the crust with unsweetened chocolate to cut the sweetness and protect the crust some.
Almond flour never goes as far as needed and I should have added an additional half cup to cover the pan properly.
Also, I didn’t let everything cool between steps. Oops.
Yeah, I’m skeptical too but if it works it will be stupidly delicious.