• 19g Pecans, Chopped & Toasted

  • 4T ChocZero Syrup (I used 2T Maple Syrup, 1T Maple Pecan Syrup, and 1T Vanilla Syrup)

  • 1 Egg

  • 37g Butter, Melted

  • 1/2 T Brown Swerve

  • 1t Allulose

  • 14g Lolli's Cinnamon Pecan Low Carb Cookie Clusters

  • 1/4t Vanilla Extract


  1. Preheat oven to 375 degrees.

  2. Line bottom of your pie crust with chopped/toasted pecans.

  3. Whisk egg, then add it to a bowl with all remaining ingredients - Folding the cookie clusters in last.

  4. Pour filling mixture over top of the pecans in the pie crust.

  5. Bake for 25-30 minutes. (You may need to use foil to cover the crust edges at the halfway mark to ensure they do not burn)

  6. Remove from oven and allow to cool on the counter.

  7. Slice - Eat - Enjoy!



  1. Add Protolyte, Lupin Flour, Cocoa Powder, Almond Flour and Salt to a bowl.

  2. Cut cold butter into chunks, and then cut it into the flour mixture with a fork until it resembles course crumbs.

  3. Add coconut oil and combine with your fork again.

  4. Mix in the 1tsp of water and then roll your dough into a ball, cover with cling film, flatten into a disk, and pop into the refrigerator. Allow to chill for about an hour.

  5. Preheat Oven to 350 degrees.

  6. Remove from fridge, roll dough to thickness of your choosing (I went with about 1/4 inch), and then assemble inside of your pie dish or spring form pan.

  7. Bake in preheated oven for about 7-10 minutes. (It will be in the oven again once filled with pecan pie filling, so this is a simple par-bake)







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