Keto Chocolate Cream Pie

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Keto Chocolate Cream Pie

Everything you could possibly want in a low-carb chocolate dessert is in this handmade Keto Chocolate Pie recipe! A rich chocolate mousse is layered inside a crisp pecan pie shell and topped with just-whipped cream. Pure, sugar-free deliciousness is the end product.

INGREDIENTS

Ingredients for the crust

  1. One cup of crushed pecans
  2. Two tablespoons of melted butter
  3. One teaspoon Complete Delicious Monkfruit with Allulose Mixture

whipped cream Components:

  1. three cups of thick cream for whipping
  2. ⅓ cup Wholesome Delicious Monkfruit Blend with Powdered Allulose Chocolate

Filling Components:

  1. Half a cup cocoa
  2. 8 ounces of softened cream cheese
  3. a half-cup of Wholesome Yum Monkfruit Blend with powdered cellulose
  4. four tsp of butter
  5. Four ounces sugar-free Chocolate Chips from Lily
  6. Three cups of the handmade whipped topping made without sugar

Guidelines

  • Turn the oven on to 350°F. Oil a 9-inch deep dish pie plate. Crush the pecans, then thoroughly combine with the butter and sweetener.
  • Line a pie plate with crust, pressing it into the bottom and slightly up the sides.
  • After 10 minutes of baking, take the dish out of the oven and let it cool fully.
  • As the crust bakes, combine 3 cups heavy whipping cream and sweetener in a bowl, and whisk until firm peaks form and the mixture has doubled in size, about 5 minutes.
  • Beat together the softened cream cheese, cocoa powder, and sweetener in a separate dish.
  • Put your butter and sugar-free chips in a small glass bowl. After 25 seconds in the microwave, mix. Stir and re-microwave for ten to fifteen seconds. As you stir, the chocolate mixture should totally melt and start to smooth. If not, microwave for a further five seconds, being careful not to overheat or the chocolate will seize.
  • Stir in the melted chocolate after adding it to the cream cheese mixture.
  • Three cups of the homemade whipped cream should be added to the bowl, and it should be gently folded into the batter until it is just incorporated.
  • Fill the pecan pie crust with a spoonful of chocolate filling.
  • Spread the leftover handmade whipped cream on top and smooth it out.
  • Add chocolate shavings from any sugar-free bar as a garnish. (Deeply optional)
  • Before chopping, freeze for at least one hour.

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