Keto Chocolate Pecan Pie

Course: Dessert

Cuisine: American, gluten free, Low Carb

Keyword: low carb dessert, pecan recipes

Prep Time: 20

Cook Time: 1 5

Pastry chilling time: 30

Servings: slices

Calories: 298kcal

Author: Angela Coleby

A rich buttery coconut flour pastry with a chocolate pecan filling, topped with pecans is a delicious low carb and gluten free pie for the holidays.

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US Customary - Metric

Ingredients

Pastry

¾ cup coconut flour
½ cup butter cold
2 medium eggs
2 tablespoons monkfruit/erythritol sweetener powdered preferred
1 teaspoon vanilla extract

Pecan pie filling

1 cup pecans chopped
¼ cup butter
3 oz chocolate chips sugar free
3 medium eggs
¼ cup brown sweetener
1 teaspoon vanilla extract
3 tablespoons sugar free maple syrup
1 tablespoon cocoa powder unsweetened
2 tablespoons cream
¼ teaspoon salt

Pie Topping

50 halve pecans (optional)

Instructions

Make the Pie Pastry

Place all the pastry ingredients into a food processor and blitz until you have a dough. If it is too crumbly, add cold water.
Remove and wrap in parchment paper. Place in the refrigerator to chill for 30 minutes.
Preheat the oven to 180C/350F.
Grease/butter an 9 inch pie dish and place the pastry ball in the centre. With clean hands, gently press the pastry into the plate and up against the edges to make the crust.
Place the pie dish on a baking tray and bake for 10-15 minutes until slightly golden and firm.
Remove from the oven and set aside.

Toast the Pecans

This can be done at the same time the pastry case is cooking to save time.
Place the pecan halves on a parchment paper lined baking sheet and bake for 8-10 minutes.
Remove from the oven and cool before use.

Make the Pecan Pie Filling

Place the butter and chocolate chips in a medium bowl. Melt either in the microwave for 1-2 minutes or over a saucepan of simmering water.
Stir until all the chocolate chips are melted.
Add the brown sweetener, eggs, vanilla, maple syrup, cocoa, cream and salt to the melted chocolate mixture. Stir well.
Chop the toasted pecans and stir into the filling mixture.
Pour the mixture into the pie crust.
Decorate the top with the pecan halves.
Bake for 30 minutes at 180C/350F degrees until slightly firm. If there's a bit of jiggle in the centre this will set once cooled.
Remove from the oven and cool before serving. Best made the day before and chilled in the fridge overnight for the filling to set and become extra fudge like.

Notes

Makes 10 slices. The nutritional information is calculated without the pecan half topping as that is optional.

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition