Sugar-Free Low Carb Keto Chocolate Pecan Pie

3.04 from 29 votes

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Calories 350kcal

Author Brenda Bennett | Sugar-Free Mom

Preheat oven to 350 degrees.
In a stand mixer add the eggs and 1/4 cup sweetener and blend on high until smooth. Set aside.
Melt the butter in a sauce pan over medium heat and add the rest of the sweetener, and sugar free maple syrup. Stir constantly until melted and combined.
Whisk in the cream and xanthan gum 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 pecan pie filling into the egg mixture to temper it and stir well.
Add the rest of the egg mixture into the chocolate mixture.
Stir in the 1/2 cup of chopped pecans and pour into prepared keto 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.
Enjoy with some sugar free whipped cream if desired!
Store in an airtight container in the fridge for up to 7 days.

5 g net carbs

This recipe was first published in November 2014.