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.
Nutritional Information: The sugar alcohols and fiber from the sweetener and sugar-free chocolate chips are not included in the nutritional information since most subtract to calculate net carbs.
Nutrition
Calories: 628kcal | Carbohydrates: 8g | Protein: 7g | Fat: 61g | Saturated Fat: 49g | Cholesterol: 176mg | Sodium: 201mg | Potassium: 239mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1963IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg
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