Keto Chocolate Pecan Pie Recipes

KETO CHOCOLATE CREAM PIE

Steps:

• Preheat oven to 350°F.
• Grease a deep dish 9" pie plate.
• Crush pecans, then add the butter and sweetener and mix well.
• Press crust into the bottom and slightly up the sides of a pie plate.
• Bake for 10 min then remove from the oven and allow to cool completely.
• While your crust is baking, add 3 cups heavy whipping cream and sweetener to a bowl and beat for approx. five minutes or until stiff peaks form, and it has doubled in size.
• In another bowl, add softened cream cheese, cocoa powder, sweetener, and beat until combined.
• In a small glass bowl, add your sugar-free chips, and butter. Microwave for 25 seconds, then stir. Microwave again for 10-15 seconds and stir. The chocolate mixture should completely melt and begin to smooth as you stir. If not, you can microwave for another 5 seconds but do not over-heat as the chocolate will seize.
• Add the melted chocolate to the cream cheese mixture and stir.
• Add 3 cups of the homemade whipped cream to the bowl and FOLD the whipped cream gently into the mixture until just combined.
• Spoon chocolate filling into your pecan pie crust.
• Top with the remaining homemade whipped cream and level it out.
• Garnish with shaved chocolate shavings from any sugar-free chocolate bar. (optional)
• Freeze for at least an hour before cutting.

KETO CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 350. Grease a 9-inch deep-dish pie plate very well with butter or shortening.
• Put the almond flour, coconut flour, and butter in a food processor and pulse until crumbs form. Add the water and pulse until it comes together in a dough. Press into the bottom and halfway up the sides of the prepared pie plate. Prick the bottoms with a fork. Bake for 10 minutes.
• Meanwhile, in a medium bowl combine the butter and sweetener. Beat with an electric mixer until smooth. Add the vanilla, molasses, heavy cream, and egg. Beat until combined.
• Stir in the chopped pecans and chocolate chips. (Optional: set some aside to make a design on the top). Pour over the baked crust. The filling will be thick. Bake for 40-45 minutes until no longer jiggly and golden brown.
• Cool completely. I prefer to make this a couple of days ahead of time. The flavor improves after being in the fridge for a bit and chilling helps the crust hold together.