Ingredients
– 1/2 cup seeds or nuts of choice (such as pumpkin seeds or almonds)
– 1/2 cup flour (such as almond or pumpkin seed flour)
– 1/3 cup cocoa powder
– 1/2 cup low carb sweetener or stevia
– 8 tablespoons unsalted softened butter
– 1/8 teaspoon salt
– 1 cup heavy cream
– 1 teaspoon vanilla extract
– 1 teaspoon stevia
– 16 ounces softened cream cheese
– 1/2 cup sugar-free maple syrup
– 1/4 cup brown sugar substitute
– 1/2 teaspoon salt
– 1.5 cups chopped pecans
Instructions
1-First, combine all crust ingredients in a food processor and blend until smooth.
2-Press the crust mixture evenly into a greased 9-inch pie pan or springform pan.
3-For the filling, whip the heavy cream with stevia and vanilla extract until stiff peaks form.
4-In a separate bowl, blend the softened cream cheese, low carb sweetener, sugar-free maple syrup, brown sugar substitute, and salt with an electric mixer until creamy.
5-Gently fold the whipped cream into the cream cheese mixture until smooth, then stir in 1 cup of chopped pecans.
6-Spread the filling evenly over the prepared crust and sprinkle the remaining 1/2 cup pecans on top.
7-Cover and refrigerate for 6 to 8 hours or overnight for best results. Optionally, decorate with whipped cream along the edges using a canister and star tip.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌰 Toast pecans beforehand for enhanced flavor and crunch
🥥 Substitute dairy ingredients with coconut alternatives for dairy-free version
📅 Prepare a day ahead for best results and convenient entertaining
- Prep Time: 20 minutes
- Refrigeration Time: 6-8 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 411
- Sugar: 2
- Sodium: 203
- Fat: 40
- Saturated Fat: 13
- Unsaturated Fat: 15
- Trans Fat: 0.3
- Carbohydrates: 9
- Fiber: 5
- Protein: 6
- Cholesterol: 58