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Ingredients
| pecans: 1 1/2 cups |
| Splenda: 4 tsp |
| unsweetened cocoa powder (sifted): 2 Tbl |
| unsalted butter: 3 Tbl (melted) |
Low Carb Chocolate Pecan Crust
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
11 min -
Servings
8 serving(s)
Tags
- Pre-heat oven to 350º F.
- Spray a 9-in pie plate (not glass!) with cooking spray.
- In food processor, process nuts until almost becomes a nut butter.
- It should be finely ground, like meal, but just starting to "cream" on the sides/bottom of the food processor.
- Add Splenda and cocoa, pulse until mixed in thoroughly.
- Melt butter.
- Transfer nut mixture to medium sized bowl, and drizzle with melted butter, tossing with a fork to coat.
- Press nut mixture onto sides and bottom.
- Bake at 350º F for 11 minutes (do not overcook as this will make the crust taste burnt!).
- Cool on wire rack for 10 minutes.