Keto Dark Chocolate Pie
A sweet and silky chocolate pie filled with crunchy pecans.
Servings 8 servings
Roll the pie dough into a 12-inch round. Transfer it to a 10-inch tart pan and press it into the corners and up the sides of the pan. Trim the top edge of the pastry so it’s even with the tart pan. Chill for 30 minutes.
Preheat oven to 375° degrees F. Place the tart pan on a baking sheet.
Lay a piece of parchment over the tart, and gently mold it into the edges of the pan. Fill with pie weights, rice, or dried beans and bake for 10-15 minutes, or until the edges start to brown.
Remove the parchment and bake an additional 4-5 minutes more. Allow to cool while making the filling.
Sprinkle the chopped pecans in an even layer in the bottom of the crust.
Heat the heavy cream and butter in a saucepan set over medium-low heat until it melts and begins to simmer. Remove from the heat and add the chocolate and stir until melted and smooth.
Add the erythritol, stevia, vanilla, and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and slowly add them to the chocolate mixture, whisking until completely blended.
Pour the filling into the cooled tart shell. Bake for 15-25 minutes until the filling is set and slightly puffy.
Let tart cool completely, and sprinkle with cocoa powder or powdered erythritol, if desired, prior to serving.
Net Carbs: 4g
Serving Size: 1 slice
Yields: 8 slices
**Feel free to decrease the amount of pecans or omit them completely for a less calorically dense chocolate pie!
Calories: 504kcal | Carbohydrates: 11g | Protein: 11g | Fat: 49g | Fiber: 7g