Keto Chocolate Pie Crusty Pastry 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 PIE

Steps:

• Stir together all of the crust ingredients until well combined.
• Press firmly into a 9-inch pie plate.
• Place in the freezer while making the filling.
• Add 1 cup of cream to a small sauce pan and heat until the edges are just bubbling.
• Add the chocolate chips to a small bowl and pour the hot cream over the chocolate chips. Stir continuously until the chocolate chips have melted. Set aside.
• Add the cream cheese to a large mixing bowl and beat with an electric mixer until light and fluffy.
• Add the remaining 1/2 cup of cream along with the rest of the ingredients and mix on low speed until well incorporated.
• Increase speed to high and beat until light and fluffy.
• Add the cooled melted chocolate to the bowl and beat on low speed until combined.
• Spread mixture into the prepared crust.
• Refrigerator for 4 hours or overnight.

5 MINUTE KETO CHOCOLATE PIE | LOW CARB, GLUTEN FREE, & SUGAR FREE

Steps:

• Add all of the crust ingredients to a medium sized bowl, and mix until crumbly.
• Once crumbly use your hands to form a ball of dough.
• Then coat a 4-inch bowl with baking spray and add the dough to the bowl. Use your fingers to press the dough out into the shape of a pie crust - it's ok if it's a little crumbly as you do this.
• Eat as a no bake crust or microwave the crust in 3, 30-second intervals. Freeze the crust while you make the filling.
• In a small bowl, add all of the filling ingredients. Mix them until they're well combined, and then pour the filling into the crust and spread it out evenly.
• Eat the pie straight out of the bowl, or freeze it for 10-15 minutes to let the flavors develop even further. Enjoy!