Sugar-Free Chocolate Pecan Pie
Servings 12 slices
Calories 376kcal
Ingredients
Filling
- 3 eggs
- 1.25 cup Monk Fruit Allulose confectioners divided
- 1/2 cup butter softened, unsalted
- 1 tablespoon sugar free maple syrup
- 1 tablespoon yacon syrup or molasses
- 1/2 cup heavy cream
- 1 teaspoon xanthan gum
- 1 teaspoon vanilla extract
- 1/2 teaspoon vanilla liquid stevia
- 1/4 teaspoon salt
- 1/2 cup sugar free chocolate chips Lily's brand
- 1 cup pecans chopped
- 1/2 cup pecans halves for decorating top
Instructions
- Preheat oven to 350 degrees.
- In a stand mixer add the eggs and 1/4 cup Sweetener and blend on high until smooth. Set aside.
- Melt the butter in a sauce pan over medium heat and add the rest of the sweetener, sf maple syrup and molasses. Stir constantly until melted and combined.
- Whisk in the cream and xanthan gum and bring to a boil.
- Continue to stir and simmer for 3-4 minutes until it starts to thicken.
- Turn off the heat and add the vanilla extract, stevia, salt and chocolate chips.
- Stir until chocolate chips are all incorporated and melted, no lumps.
- Slowly add in some of the chocolate into the egg mixture to temper it and stir well.
- Add the rest of the egg mixture into the chocolate mixture.
- Stir in the 1 cup of chopped pecans and pour into prepared crust.
- Top with remaining pecan halves to decorate top.
- Cover the edges of the crust with aluminium foil and bake 50-55 minutes or until the center comes out clean with a skewer.
- Cool 2 hours then refrigerate.
- Warm individual pieces for 30 seconds in microwave or reheat pie in oven at 325 degrees for about 15-20 minutes.
Notes
Net Carbs: 7g
Nutrition
Serving: 1slice | Calories: 376kcal | Carbohydrates: 9g | Protein: 10g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 132mg | Potassium: 69mg | Fiber: 4g | Sugar: 1g | Vitamin A: 303IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg