4 eggs
2/3 c. sugar free maple syrup
3 sugar substitutes
2 c. heavy cream, whipped
1/3 c. finely chopped pecans

In top of a double boiler, beat eggs lightly, then slowly add syrup. Set over hot water and cook until smooth about 8 minutes using a wire whisk. Remove from heat and cool. Fold in whipped heavy cream and spoon into desired dish. Freeze for several hours. When ready to serve top with pecans.