Low Carb Keto Chocolate Pecan Pie Food

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.

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.

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.

LOW CARB PECAN PIE

Steps:

• For the crust, mix together the ingredients, press into an 8" or 9" pie plate and refrigerate.
• Beat the eggs with the Splenda.
• Add the vanilla, butter and syrup, then add the pecans.
• Pour into the crust and bake at 350°F for about 45 minutes.

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.