Prepare some boiled chicken breast and shred them. Sauté with the following ingredients – Use based on your tastes
• 1 1/2 cups of xylitol
• 1/2 tsp sea salt
• 1/2 cup melted butter, unsalted
• 1 tsp vanilla
• 3 eggs, slightly beaten
• 1 cup of crushed pecans
• 1 cups of pecan halves
Preheat the oven to 350 F. Combine the xylitol, salt, melted butter and vanilla; and mix well. Add the slightly beaten eggs and mix. Fold in the crushed pecans. Pour into a 9 inch almond pie crust shell. Cover the mixture with the pecan halves (arrange in a pretty design) and bake for 45-55 minutes. Best if eaten the same day.
For Almond Pie Crust
• 2/3 cup of almond or cocunut oil
• 1/4 cup of water
• 1 tsp of sea salt
• 2 to 2 1/4 cups almond flour
Mix above ingredients together and then roll out onto wax paper with a small amount of the almond flour to prevent sticking. Since the almond flour is not as porous as wheat flour, you may need to press it into the pie plate. Crimp edges, then add your pecan pie filling.
Recipe submitted by Bernadette H.