Sugar Free Low Carb Keto Pecan Cream Pie
Servings 12 servings
Calories 411kcal
Ingredients
No Bake Chocolate Pie Crust
- 1/2 cup sunflower seeds or pumpkin seeds or nuts of choice
- 1/2 cup coconut flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup Monk Fruit Allulose confectioners or 1/2 teaspoon stevia
- 8 tablespoons butter unsalted, softened
- 1/8 teaspoon salt
Pecan Cream Filling
- 1 cup heavy cream
- 1 tsp vanilla liquid stevia
- 1 tsp vanilla extract
- 16 ounces cream cheese softened
- 1/2 cup Monk fruit Allulose confectioners
- 1/4 cup Lakanto sugar free maple syrup
- 1/2 tsp Liquid caramel stevia
- 1.5 cups chopped pecans
Instructions
Chocolate Pie Crust
- Place all crust ingredients into a food processor; blend until smooth.
- Press mixture evenly into a greased 9-inch pie pan or springform pan.
Pecan Cream Filling
- In a large bowl, whip heavy cream with stevia and vanilla until stiff peaks form.
- In another bowl, blend room temperature cream cheese, sweetener, sugar free maple syrup, caramel stevia, and salt with an electric mixer until creamy.
- Fold the whipped cream into the cream cheese mixture until smooth.
- Stir in 1 cup chopped pecans. Spread filling over prepared crust.
- Sprinkle remaining pecans on top of the pie.Cover and refrigerate 6–8 hours or overnight for best results.
- Optional topping for decoration; I like to add more whipped cream around the edges of the pie using my whipped cream canister to decorate with the star tip.
- Storage: Cover with plastic wrap or place leftover pieces in an airtight container and refrigerate for up 5 days.
Video
Notes
4 g net carbs
This recipe was first published in November 2022.
Nutrition
Serving: 1slice | Calories: 411kcal | Carbohydrates: 9g | Protein: 6g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 203mg | Potassium: 108mg | Fiber: 5g | Sugar: 2g | Vitamin A: 749IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 0.4mg