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Guest Post: Part 1-Low Carb Nut Crusts, Caramel Flavor and Emulsions

May 6, 2013 By Karen Sorenson

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While I am away on the Low Carb Cruise I have reached out to some of my favorite low carb or Paleo bloggers to share some delicious recipes with you.  Next up is my friend DJ Foodie, with a two part guest post explaining how to make low carb nut crusts for pies, caramel flavor, a delicious recipe for Salted Browned Butter & Pecan Pie, plus so much more! Please welcome DJ Foodie and enjoy his guest posts.

Hi there, fellow low-carbers!  My name is DJ Foodie.  I’m a food nerd, who has lost near 150 lbs. (so far!) by simply changing out my ingredients.  I still eat full portions of tasty chow, I’ve just traded my carby ingredients for healthy alternatives!  I currently run a blog with daily recipes each falling under 10 net grams per serving.  At about 200 recipes strong, I’ve covered quite a lot of territory in just a few months!  However, this post isn’t about me.  It’s about pie!When Karen asked me to do a guest post, I really wanted to do something special for her.  I’m a big fan! I wanted to do something that covers a few interesting techniques, while still arriving at something COMPLETELY approachable, comforting and recognizable as a tantalizing foodstuff, not some weird science experiment. We’re going to get down and dirty with a Salted Brown Butter Pecan Pie topped with Chocolate Ganache and Whipped Cream.  Oh yeah!I should say, however, that this is a LONG piece of pie!  Don’t let the length intimidate you.  I could’ve easily written this as a short and sweet recipe, but chose to make it educational.  It’s instructional, rather than “simple step” oriented.  Ultimately, the pie does take a lot of time and patience, but the actual steps involved aren’t that time consuming or dramatic.  It’s just a lot of “hang time”. In any event, this recipe is quite a lot of fun!  It utilizes some interesting techniques, which allow us to get a caramel flavor, without any sugar!  On top of being a sugar-free pie, it’s also gluten free, grain free and very low-carb!Some of the interesting topics we’ll cover are:
•    Nut  crusts
•    Caramel flavor without sugar (hint: it comes from cream)
•    Emulsions
•    Gelatin (Part 2)
•    Chocolate (Part 2)
•    Finally … the recipe, itself! (Part 2)

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Filed Under: Desserts

« Guest Post: Mexican Hot Chocolates (Low Carb and Dairy Free)
Guest Post: Part 2-Gelatin, Chocolate Ganache, and Salted Brown Butter & Pecan Pie Recipe »
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Welcome


Hi, I'm Karen! I follow a low carb and paleo diet as I try and reach my goal of losing 100 lbs. I'm also interested in all things healthy and healing my body through food and lifestyle. Read More

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