Low Carb Keto Pecan Cream Pie

Ingredients:

No Bake Chocolate Pie Crust

½ cup sunflower seeds or pumpkin seeds or nuts of choice
½ cup coconut flour
⅓ cup unsweetened cocoa powder
½ cup Swerve confectioners or erythritol or ½ teaspoon pure stevia extract
8 tablespoons butter unsalted, softened
⅛ teaspoon salt

Pecan Cream Filling

1 cup heavy cream
1 teaspoon vanilla liquid stevia
16 ounces cream cheese softened
½ cup Swerve confectioners
¼ cup Lakanto sugar free maple syrup
½ teaspoon Liquid caramel stevia
1.5 cups chopped pecans

Directions:

Chocolate Pie Crust

Add all ingredients into a food processor and process until smooth.
Grease a 9 inch pie plate and press mixture into pan as evenly as possible.

Pecan Cream Filling

In a large mixing bowl combine the heavy whipping cream with vanilla stevia and vanilla extract. Beat with an electric mixer or stand mixer until stiff peaks form.
In another bowl, combine the room temperature cream cheese with Swerve confectioners, sugar free maple syrup, caramel stevia and a pinch of salt. Beat until smooth and creamy.
Fold the whipped cream into the cream cheese mixture and stir together until combined. Stir in 1 cup chopped pecans.
Spread mixture into pie crust. Sprinkle remaining pecans on top of the pie.
Cover and refrigerate for 6-8 hours or for best results overnight.
Optional topping for decoration; I like to add more whipped cream around the edges of the pie using my whipped cream canister to decorate with the star tip.
Storage: Cover with plastic wrap or place leftover pieces in an airtight container and refrigerate for up 5 days.

Servings: 12

Nutritional Information: Calories: 411, Fat:40 g, Carbohydrates: 9g, Fiber: 5g, Protein: 6g