KETO CHOCOLATE CREAM PIE
This homemade Keto Chocolate Cream Pie is everything you want from a low carb chocolate dessert! A crunchy pecan pie crust is filled with a creamy chocolate mousse and topped with freshly whipped cream. The result is pure, sugar-free decadence.
Provided by Kasey Trenum
Categories Dessert
Time 1h20m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 628 kcal, Carbohydrate 8 g, Protein 7 g, Fat 61 g, SaturatedFat 49 g, Cholesterol 176 mg, Sodium 201 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
KETO CHOCOLATE PECAN PIE
My delicious keto, sugar free, low carb chocolate pecan pie will satisfy your sweet tooth. Bonus: it's easy to make with a press in crust!
Provided by Taryn
Categories Dessert
Time 1h
Number Of Ingredients 12
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.
Nutrition Facts : Calories 415.5 kcal, Carbohydrate 11.5 g, Protein 8.8 g, Fat 40.8 g, SaturatedFat 15.4 g, Cholesterol 71.4 mg, Sodium 142.9 mg, Fiber 5.7 g, Sugar 2.4 g, TransFat 0.6 g, UnsaturatedFat 12.3 g, ServingSize 1 serving
GROUND PECAN CRUST (LOW CARB)
Good for cheesecake and pumpkin or Jello pudding pies, but not strong enough for a pie with runny/loose filling. Do NOT substitute margarine or oil for the butter. (learned this the hard way).
Provided by cookin from scratch
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 3
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.
LOW CARB CHOCOLATE PECAN CRUST
Found this on LCF, a very friendly low carb site. Nice to use with all those LC cheesecake recipes. You can use this in a springform pan as well as the stated pie pan.
Provided by Nana Lee
Categories Dessert
Time 21m
Yield 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 182.5, Fat 19.2, SaturatedFat 4.1, Cholesterol 11.4, Sodium 0.9, Carbohydrate 3.6, Fiber 2.4, Sugar 0.8, Protein 2.2
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