Low Carb Chocolate Pecan Crust Recipes

LOW CARB CHOCOLATE PECAN CRUST

Steps:

• Pre-heat oven to 350º F.
• Spray a 9-in pie plate (not glass!) with cooking spray.
• In food processor, process nuts until almost becomes a nut butter.
• It should be finely ground, like meal, but just starting to "cream" on the sides/bottom of the food processor.
• Add Splenda and cocoa, pulse until mixed in thoroughly.
• Melt butter.
• Transfer nut mixture to medium sized bowl, and drizzle with melted butter, tossing with a fork to coat.
• Press nut mixture onto sides and bottom.
• Bake at 350º F for 11 minutes (do not overcook as this will make the crust taste burnt!).
• Cool on wire rack for 10 minutes.

PECAN PIE CRUST LOW CARB

Steps:

• Preheat oven to 350 degrees.
• In a food processor, process pecans on high until they are a fine meal. Add the Truvia, cinnamon & salt. Pulse a few times.
• While food processor is running on low, add the melted butter & egg white until dough is completely blended & clumped together.
• Lightly spray pie pan with Pam. Add the dough & cover with a piece of plastic wrap. Using your fingers or the bottom of a glass, gently press to cover the bottom & sides of the pie pan. Remove the plastic wrap.
• Bake the crust for 10 minutes. It will puff a bit in the middle but will flatten again as it cools. If you use this crust for a baked pie, when you bake it again cover the edges with foil so that it doesn't over-brown.

GROUND PECAN CRUST (LOW CARB)

Steps:

• Grind the pecans. Fine ground will help the crust hold together better, coarse gives you a crunchier crust.
• Add the Splenda to the ground nuts.
• Add the butter (softened or outright melted).
• Press mixture into a pie plate or springform pan.
• Bake for 5-10 minutes between 350 and 450, depending on how toasted you want it.
• You can also make this crust ahead of time.