Low Carb Chocolate Pecan Pie
If you like pecan pie you will LOVE our low carb Chocolate Pecan Pie. Subtle hints of cinnamon and espresso paired with chocolate chips and pecans give this pie a rich and complex flavor. It is a definite must-try for all you pecan pie lovers out there, and for those of you aren’t so sure about pecan pie, give this one a try. I think you will find yourself pleasantly surprised!
The first time I made a Chocolate Pecan Pie was before I had begun my low carb journey. I made it using all the really bad for you ingredients: corn syrup, brown sugar, and flour were all key elements of this holiday favorite.
Last Thanksgiving I decided to tackle making a low carb one, as I was determined not to miss out on my favorite pie just because I was eating healthier. I began to do some research and was delighted to find that a sugar free pecan pie was indeed an achievable goal.
It took a bit of experimentation to achieve the right flavor, and the right consistency, but finally I came up with a recipe I was happy with! Now, the chocolate pecan pie is a must-have on our holiday menu, and I absolutely love being able to enjoy it without the guilt or the sugar crash!
Ingredient List
For The Crust
2 Cups Finely Ground Almond Flour
1/4 Cup Monkfruit/Erythritol Blend
1/3 Cup Unsalted Butter (Melted)
For The Filling
1 Cup Monkfruit Gold
1 1/2 Teaspoons Vanilla Extract
1/2 Teaspoon Cinnamon
1 Teaspoon Espresso Powder
3 Large Eggs
1 1/2 Cups Pecan Halves
1/4 Cup Sugar free Chocolate Chips
How to Low Carb Chocolate Pecan Pie
As always begin your process by preheating the oven to 350° Fahrenheit, so the oven will be hot and ready to go by the time you finish making your pie.
Probably the trickiest part to making this low carb chocolate pecan pie, is the crust. While mixing the crust up itself is super simple pressing it and crimping the edges can sometimes pose a challenge. An almond flour crust is very similar in texture to a traditional graham cracker crust, and making the edges look nice can be difficult.
Begin making your crust by mixing the almond flour, sweetener, and butter in a bowl. Dump the mixture into your pie pan and press the dough out evenly until it covers the bottom and sides of the pan.
If your dough is very crumbly and will not stick together, melt another tablespoon of butter and drizzle it over the crust. Mix the mixture by hand in the pie pan, and press it again. Repeat this process till you have a consistency that works for you. You want your crust to stick together, but it still should be slightly crumbly. Take care not to add too much butter, or you will have yourself a soggy mess!
Once you have pressed the crust evenly along the bottom and edges of the pan, create a crimped edge by lightly pinching the top dough between your thumb and index finger. While pinching the dough press the index finger of your other hand a between your two fingers against the dough. The pressure should push the dough up between your two fingers, and will give your dough a crimped look.
Dont stress it if the edges aren’t perfect. Baking low carb does pose it’s challenges, and making a perfect looking pie crust is definitely one of them!
After you have prepped the crust, it’s time to make the filling. In a small saucepan melt the butter and the sweetener until the butter has completely melted, and the sweetener has dissolved. (This should take around five minutes.)
Remove the saucepan from the heat and let it cool for a few minutes, then add the eggs vanilla, cinnamon, and espresso powder. Whisk the mixture until the eggs are well incorporated and you have a smooth slightly frothy mixture.
Next add the pecan halves and sugar free chocolate chips to the mixture and stir again.
Pour the filling into the prepared pie crust, and spread the filling out evenly with a spatula. If you are making your pie for a special occasion and want to go the extra mile to make it look nice, add pecan halves and more chocolate chips to the top in your desired pattern.
Bake your pie 45-50 minutes or until filling is mostly set, but still slightly jiggles when shaken. Pull the pie out of the oven and let it cool completely before serving.
Serve with a dollop of home made whipped cream, and a cup of Black Rifle coffee for the ultimate pecan pie experience! 😉
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Keto Chocolate Pecan Pie
Ingredients
Pie Crust
- 2 Cups Almond Flour
- 1/4 Cup Monkfruit/Erythritol Blend
- 1/3 Cup Butter (melted)
Filling
- 3/4 Cup Butter
- 1 Cup Gold Monk Fruit Blend (Or your favorite brown sugar substitute) (Or your favorite sweetener)
- 1 1/2 Tsp Vanilla
- 1/2 Tsp Cinnamon
- 1 Tsp Espresso Powder
- 3 Eggs
- 1 1/2 Cup Pecan Halves
- 1/4 Cup Sugarfree Chocolate Chips
Instructions
To Make the Pie Crust
- In a medium-sized bowl, whisk together the almond flour and erythritol until evenly combined.
- Stir in the melted butter until the dough sticks together and resembles course crumbs.
- Put the dough in a pie pan and press firmly with fingers spreading it out along the sides and bottom of the pan until evenly distributed. Smooth out or crimp your edges using your desired method. After you have done this, set your pie crust aside and preheat the oven to 350°F.
To Make the Filling
- In a medium saucepan over low heat melt the butter with the sweetener. Stir continuously until the butter has completely melted and your sweetener has dissolved, about 5 minutes.
- Pull the syrup off the stovetop and let cool for a few minutes, then whisk in the eggs, vanilla, cinnamon, and espresso powder. Once these ingredients are mixed together add the pecans and chocolate chips.
- Pour the filling into the prepared pie crust, and place in the oven. Bake 45 to 50 minutes, or until the filling is mostly set, but still slightly jiggles when shaken. Let the pie cool completely before slicing and serving.
- Note - If your pie crust is browning too quickly, cover the pie crust with a pie guard or aluminum foil to prevent the crust from turning too dark.