Sugar Free Chocolate Pecan Pie Recipes

SUGAR-FREE CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 350 degrees.
• In a stand mixer add the eggs and 1/4 cup Swerve and blend on high until smooth. Set aside.
• Melt the butter in a sauce pan over medium heat and add the rest of the swerve, maple syrup and molasses. Stir constantly until melted and combined.
• Whisk in the cream and arrowroot and bring to a boil.
• Continue to stir and simmer for 3-4 minutes until it starts to thicken.
• Turn off the heat and add the vanilla extract, stevia, salt and chocolate chips.
• Stir until chocolate chips are all incorporated and melted, no lumps.
• Slowly add in some of the chocolate into the egg mixture to temper it and stir well.
• Add the rest of the egg mixture into the chocolate mixture.
• Stir in the 1 cup of chopped pecans and pour into prepared crust.
• Top with remaining pecan halves to decorate top.
• Cover the edges of the crust with aluminium foil and bake 50-55 minutes or until the center comes out clean with a skewer.
• Cool 2 hours then refrigerate.
• Warm individual pieces for 30 seconds in microwave or reheat pie in oven at 325 degrees for about 15-20 minutes.

LOW-CARB & KETO CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 350F.
• For a 9" pie, lightly oil a 9-inch pie pan with coconut oil. Set aside.
• For 3" tarts, lightly oil six 3-inch circular tart pans with coconut oil. Set aside.
• To make crust, add almond flour, salt, coconut oil and egg to the bowl of your food processor. Process and pulse with the "S" blade until a ball forms, about 30 seconds. Transfer to prepared pie or tart pan. Press dough, pressing up the sides. Set aside.
• Before preparing the chocolate pecan pie filling, be sure to "wring out" shredded zucchini. To do this, place shredded zucchini in a clean cloth and wring out lightly. I've included the measurements of the wet and dry zucchini so you can see the difference.
• Add melted coconut oil, dark chocolate, eggs, zucchini, vanilla and stevia to the bowl of your food processor or high-powered blender. Process or blend on high until smooth, about 1 minute.
• Remove the processor bowl from the base and stir-in 75% of the pecans. If using a blender, transfer chocolate mixture to a clean bowl, then stir in 75% of the pecans.
• Drop the chocolate mix into the prepared pie or tart pan. Top with remaining pecans.
• For pie, bake in preheated oven for 35-40 minutes, until top is set and sides become golden. Once complete, allow to cool overnight.
• For tarts, bake in preheated oven for 18-20 minutes, until top is set and sides become golden. Once complete, allow to cool for 1-hour before removing from tart pan. Tarts can be consumed immediately, or chilled overnight.
• Serve with coconut whipped cream.
• Makes six 3-inch tarts or one 9-inch pie.

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.