Low-Carb Chocolate Pecan Pie

Low-carb chocolate pecan pie free from sugars and syrups. Entirely sugar-free, grain-free and dairy-free. Paleo almond flour pie crust and chocolate pecan pie filling made creamy with zucchini!

Eating Style: Candida Friendly, Dairy-free, Gluten-free, Grain-free, Keto, Paleo, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:

Serves: 12

Ingredients

Grain-free, Paleo Pie Crust

Chocolate Pecan Pie Filling

  • 6 tablespoons coconut oil, melted
  • 3 oz. unsweetened dark chocolate squares (dairy-free), melted
  • 3 eggs
  • 1 cup finely shredded zucchini (255 grams freshly shredded, 195 grams once liquid has been wrung out)
  • 1 ½ teaspoons pure vanilla extract
  • ¾ teaspoon alcohol-free stevia
  • 150 grams raw pecan halves, divided

Instructions

  1. Preheat oven to 350F. For a 9” pie, lightly oil a 9-inch pie pan with coconut oil. Set aside. For 3” tarts, lightly oil six 3-inch circular tart pans with coconut oil. Set aside.
  2. To make crust, add almond flour, salt, coconut oil and egg to the bowl of your food processor. Process and pulse with the “S” blade until a ball forms, about 30 seconds. Transfer to prepared pie or tart pan. Press dough, pressing up the sides. Set aside.
  3. Before preparing the chocolate pecan pie filling, be sure to “wring out” shredded zucchini. To do this, place shredded zucchini in a clean cloth and wring out lightly. I’ve included the measurements of the wet and dry zucchini so you can see the difference.
  4. Add melted coconut oil, dark chocolate, eggs, zucchini, vanilla and stevia to the bowl of your food processor or high-powered blender. Process or blend on high until smooth, about 1 minute.
  5. Remove the processor bowl from the base and stir-in 75% of the pecans. If using a blender, transfer chocolate mixture to a clean bowl, then stir in 75% of the pecans.
  6. Drop the chocolate mix into the prepared pie or tart pan. Top with remaining pecans.
  7. For pie, bake in preheated oven for 35-40 minutes, until top is set and sides become golden. Once complete, allow to cool overnight.
  8. For tarts, bake in preheated oven for 18-20 minutes, until top is set and sides become golden. Once complete, allow to cool for 1-hour before removing from tart pan. Tarts can be consumed immediately, or chilled overnight.
  9. Serve with coconut whipped cream.

Makes six 3-inch tarts or one 9-inch pie.

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Notes

Chocolate baking squares: I purchased these at the grocery store, in the baking isle. They were “Unsweetened Dark Chocolate Baking Squares”

Nutrition information: is based off 1/12 of the recipe.

Nutrition Information Per Serving

  • Calories: 357
  • Calories from Fat: 308
  • Total Fat: 34.2
  • Saturated Fat: 12.4 g
  • Cholesterol: 55> mg
  • Sodium: 74 mg
  • Carbs: 8.1 g
  • Dietary Fiber: 4.9 g
  • Net Carbs: 3.2 g
  • Sugars: 1.7 g
  • Protein: 4.5 g