Sugar Free Low Carb Keto Pecan Cream Pie 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 Add all crust ingredients into a food processor and process until smooth. Grease a 9 inch pie plate and press mixture into pan as evenly as possible. 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. Foodie Finds Foodie Finds submitted by Marsha Norris Email us to share your healthy recipes This recipe may contain food allergens. Please consult a treating physician before beginning any diet or exercise regimen. Pecan Cream Filling Crust instructions Filling instructions 1 cup heavy cream 1 teaspoon vanilla liquid stevia 1 teaspoon vanilla extract 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
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