Low Carb Chocolate Cream Pie Treats

Submitted by marypatlaver

"This is a quick refrigerator dessert for when you want something cool & sweet. This was an on-the-fly creation that I liked so much that I decided I needed to save the recipe."

 

• Ready In: 15mins
• Ingredients: 11
• Yields: 12 Pies
• Serves: 12

ingredients

• 2 cups raw pecan halves
• 2 tablespoons butter, melted
• 1⁄2 teaspoon cinnamon
• 1 pinch salt
• 1 cup heavy cream
• 1 tablespoon sugar-free vanilla pudding mix
• 3 Truvia, packets
• 1 ounce unsweetened baker's chocolate, melted
• 1 cup heavy cream
• 2 Truvia, packets
• 1 tablespoon sugar-free vanilla pudding mix

directions

1. Process the pecans, cinnamon & pinch of salt in a food processor until the pecans are finely ground. Pour the melted butter slowly into the ground pecans while food processor is running.
2. Line a cupcake pan with paper liners. Distribute the ground pecan mixture evenly among the 12 liners. Using another cupcake liner on the bottom of a small jar, compress & spread the pecan mixture into a thin crust. Put the pan in the refrigerator to firm up while you complete the other steps.
3. Whip one cup of heavy cream with three packets of Truvia. When the cream is almost fully whipped, stop the mixer & add the sugar-free pudding mix powder. Finish whipping, then while wisking at a lower setting, drizzle the melted unsweetened chocolate slowly into the cream.
4. Using a scoop, distribute the chocolate cream mixture into the cupcake liners, on top of the pecan crusts. Spread smooth with a small spatula.
5. Whip another cup of heavy cream with two Truvia packets until almost fully whipped. Add the tablespoon of sugar-free vanilla pudding mix powder & then finish whipping. Distribute onto the top of the chocolate mixture. Chill for a few minutes until fully set. Enjoy!