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
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Add all ingredients into a food processor and process until smooth.
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Grease a 9 inch pie plate and press mixture into pan as evenly as possible.
Pecan Cream Filling
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In a large mixing bowl combine the heavy whipping cream with vanilla stevia and vanilla extract. Beat with an electric mixer or stand mixer until stiff peaks form.
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In another bowl, combine the room temperature cream cheese with Swerve confectioners, sugar free maple syrup, caramel stevia and a pinch of salt. Beat until smooth and creamy.
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Fold the whipped cream into the cream cheese mixture and stir together until combined. Stir in 1 cup chopped pecans.
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Spread mixture into pie crust. Sprinkle remaining pecans on top of the pie.
Cover and refrigerate for 6-8 hours or for best results overnight.
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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.
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Storage: Cover with plastic wrap or place leftover pieces in an airtight container and refrigerate for up 5 days.
Notes
Net Carbs: 4g
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
