This past February the lovely Sarah from Bacon and Cream reached out to us to help us create some delicious desserts with our caramels! We were blown away by what she created and we just had to share them with everyone we knew. Here we have the second installment in Sarah's low-carb dessert series, a recipe for Low Carb Chocolate Pecan Pie that is absolutely irresistible.
Check out Sarah's past recipe for sugar-free salted caramel mini cheesecakes here!
Be sure to check out Sarah onFacebook, Twitter, Instagram or on her blog, and let us know if you love this recipe as much as we do!
2 mini pies (depending on the size of the mini pie dish you use)
Nutritional Facts (per serving):
725 Calories, 30g Fat, 12g Protein, 10g Carbs, 8g Fiber, 2g Net Carbs
Crust (makes 1-2 mini pie crusts; triple the recipe for one 9-inch pie):
- 1/4 cup butter, melted
- 1 egg
- 1/8 teaspoon sea salt or kosher salt
- 6 tablespoons Coconut Flour
- 1 packet stevia
- 1/8-1/4 teaspoon vanilla extract (depending how sweet you want it; I prefer mine with less)
Caramel Sauce (makes for one mini pie; quadruple the recipe for one 9-inch pie):
- 5 Tom & Jenny’s Sugar Free Classic Caramels
- 4 Tom & Jenny’s Sugar Free Chocolate Caramels
- 1 tablespoon butter
- 1 tablespoon heavy whipping cream
Pecan Pie filling (makes for one mini pie; quadruple the recipe for one 9-inch pie):
- 2 tablespoons sugar-free sweetener of choice (I chose to use 1 tablespoon Stevia Powder and 1 tablespoon Swerve Sweetener)
- 1 egg
- 1/8-1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 cup pecan halves (I used salted, slow-roasted pecan halves)
- Preheat oven to 400 degrees.
- Grease your pie dish.
- In a medium bowl, beat together butter, eggs, salt, and vanilla extract with a fork until blended.
- Add coconut flour little by little and mix well until there are no clumps.
- Combine the dough and gather into a ball in your hand, then place in pie dish and pat down to form crust. Be sure to keep the crust thin and as even as possible around all edges to prevent from burning in areas.
- Prick the crust several times with a fork to prevent rising while baking.
- Bake for 9 minutes, then remove and let cool. Set aside.
- Turn oven down to 350 degrees for the next part.
- Warm a saucepan over low heat.
- Combine the unwrapped caramels, heavy cream, and butter. Stir frequently until melted and blended together to form the caramel sauce. Remove from heat and set aside.
- In a large bowl, combine your sweetener, egg, vanilla extract and salt. Once combined, gradually mix in the caramel sauce mixture*. (*Note: you may need to warm up the sauce briefly if it’s too stiff to blend well with the other ingredients. Test a small portion before continuing, then warm up for a few seconds over low heat if necessary.)
- Stir in pecans before pouring into your pie pie crust.
- Bake in oven for 20-25 minutes, or until the filling “jiggles” as a whole unit. Remove from oven and allow filling to firm up before serving. Enjoy cold or hot with a dallop of fresh whipped cream!