Description
Irresistible No-Bake Keto Pecan Cream Pie is a sugar-free, low-carb dessert with a creamy pecan filling and a rich chocolate-almond crust.
Ingredients
Scale
- 1½ cups almond flour
- ¼ cup unsweetened cocoa powder
- 3 tablespoons melted butter
- 2 tablespoons erythritol (or preferred keto sweetener)
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 8 oz cream cheese, softened
- ½ cup powdered erythritol
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- ½ cup pecan halves
- Whipped cream (optional, for garnish)
Instructions
- In a bowl, combine almond flour, cocoa powder, melted butter, erythritol, and vanilla extract. Mix until the texture is crumbly and combined.
- Press the mixture evenly into the bottom of a 9-inch pie pan to form the crust. Set aside to firm up.
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add powdered erythritol and vanilla extract, mixing until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Stir in chopped pecans until evenly distributed.
- Pour the filling over the prepared crust and smooth the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to set.
- Before serving, top with pecan halves and whipped cream if desired.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- Adjust sweetness to taste if needed.
- Use fresh ingredients for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 1g
- Sodium: 200mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 80mg