This homemade Keto Chocolate Cream Pie is everything you want from a low carb chocolate dessert! A crunchy pecan pie crust is filled with a creamy chocolate mousse and topped with freshly whipped cream. The result is pure, sugar-free decadence.<\/p>\n
Duration:<\/strong> Cook Time: 0 mins<\/p>\n Chill Time: 1 hr<\/p>\n Total Time: 1 hr 20 mins<\/p>\n Servings: 8<\/p>\n Calories: 628kcal<\/p>\n Ingredients :\u00a0<\/strong> Continue Reading in next page<\/strong><\/em><\/span><\/p>\n Preheat oven to 350\u00b0F. Nutrition <\/p>\n\n
\nPrep Time: 20 mins<\/p>\n
\nCrust Ingredients
\n1 cup crushed pecans
\n2 TB butter melted
\n1 Tsp Besti Monk fruit Allulose Blend Crystalized Sweetener
\nWhipped Cream Ingredients:
\n3 cups heavy whipping cream
\n\u2153 cup Besti Monk fruit Allulose Blend Powdered Sweetener
\nChocolate Filling Ingredients:
\n\u00bd cup cocoa
\n8 oz package cream cheese softened
\n1 \u00bd cup Besti Monk fruit Allulose Blend Powdered Sweetener
\n4 tablespoons butter
\n4 ounces sugar-free Lily\u2019s Chocolate Chips
\n3 cups of the homemade sugar-free whipped topping
\nInstructions :\u00a0<\/strong><\/p>\n
\nGrease a deep dish 9\u201d pie plate.
\nCrush pecans, then add the butter and sweetener and mix well.
\nPress crust into the bottom and slightly up the sides of a pie plate.
\nBake for 10 min then remove from the oven and allow to cool completely.
\nWhile 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.
\nIn another bowl, add softened cream cheese, cocoa powder, sweetener, and beat until combined.
\nIn 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.
\nAdd the melted chocolate to the cream cheese mixture and stir.
\nAdd 3 cups of the homemade whipped cream to the bowl and FOLD the whipped cream gently into the mixture until just combined.
\nSpoon chocolate filling into your pecan pie crust.
\nTop with the remaining homemade whipped cream and level it out.
\nGarnish with shaved chocolate shavings from any sugar-free chocolate bar. (optional)
\nFreeze for at least an hour before cutting.
\nNutritional Information: The sugar alcohols and fiber from the sweetener and sugar-free chocolate chips are not included in the nutritional information since most subtract to calculate net carbs.<\/p>\n
\nCalories: 628kcal | Carbohydrates: 8g | Protein: 7g | Fat: 61g | Saturated Fat: 49g | Cholesterol: 176mg | Sodium: 201mg | Potassium: 239mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1963IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg<\/p>\n