Keto Chocolate Pie Crusty Pastry Recipes

KETO CHOCOLATE CREAM PIE

Steps:

• Preheat oven to 350°F.
• Grease a deep dish 9" pie plate.
• Crush pecans, then add the butter and sweetener and mix well.
• Press crust into the bottom and slightly up the sides of a pie plate.
• Bake for 10 min then remove from the oven and allow to cool completely.
• While your crust is baking, add 3 cups heavy whipping cream and sweetener to a bowl and beat for approx. five minutes or until stiff peaks form, and it has doubled in size.
• In another bowl, add softened cream cheese, cocoa powder, sweetener, and beat until combined.
• In a small glass bowl, add your sugar-free chips, and butter. Microwave for 25 seconds, then stir. Microwave again for 10-15 seconds and stir. The chocolate mixture should completely melt and begin to smooth as you stir. If not, you can microwave for another 5 seconds but do not over-heat as the chocolate will seize.
• Add the melted chocolate to the cream cheese mixture and stir.
• Add 3 cups of the homemade whipped cream to the bowl and FOLD the whipped cream gently into the mixture until just combined.
• Spoon chocolate filling into your pecan pie crust.
• Top with the remaining homemade whipped cream and level it out.
• Garnish with shaved chocolate shavings from any sugar-free chocolate bar. (optional)
• Freeze for at least an hour before cutting.

KETO CHOCOLATE PIE

Steps:

• Stir together all of the crust ingredients until well combined.
• Press firmly into a 9-inch pie plate.
• Place in the freezer while making the filling.
• Add 1 cup of cream to a small sauce pan and heat until the edges are just bubbling.
• Add the chocolate chips to a small bowl and pour the hot cream over the chocolate chips. Stir continuously until the chocolate chips have melted. Set aside.
• Add the cream cheese to a large mixing bowl and beat with an electric mixer until light and fluffy.
• Add the remaining 1/2 cup of cream along with the rest of the ingredients and mix on low speed until well incorporated.
• Increase speed to high and beat until light and fluffy.
• Add the cooled melted chocolate to the bowl and beat on low speed until combined.
• Spread mixture into the prepared crust.
• Refrigerator for 4 hours or overnight.

KETO CHOCOLATE PIE CRUSTY PASTRY

Steps:

• Preheat oven to 200℃.
• Add all ingredients to a food processor and process in short busts until dough comes together in a ball.
• Press pastry into base and sides of a 22cm loose base pie tin (or into preferred tin).
• Prick generously with fork and transfer to freezer for 15 minutes.
• Transfer pie crust to oven and bake 10-15 minutes or until lightly golden. Fill as per recipe instructions.
• Preheat oven to 200℃.
• Place all ingredients into mixer bowl and Turbo/2 seconds. Scrape and repeat until dough comes together. Follow from Step 3 above.

KETO CHOCOLATE PIE

Steps:

• Feel free to use a store-bought crust or make the recipe crustless, or you can use the keto-friendly chocolate crust recipe written out under the third photo in this post.Bring cream cheese to room temp. Preheat oven to 350 F. Fill any large baking pan about halfway with water and place it on the oven's lower rack (this just adds moisture to the oven). In a blender or food processor, beat all keto pie ingredients just until smooth. (Don't overbeat, which introduces air bubbles that could later burst and thus cause cracking.) Smooth into an 8 or 9-inch springform, lined with your crust if desired. Place on the middle rack above the water pan. Bake 30 minutes (or 38 minutes if using an 8-inch pan) - do not open the oven at all during this time. Once time is up, leave the oven door closed and turn off the heat. Let cheesecake sit in the closed oven an additional 5 minutes. Then remove-it should look underdone-and let it cool 20 minutes before placing the still-underdone cheesecake in the refrigerator. Chill at least 8 hours, during which time it will firm up considerably! View Nutrition Facts