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    You are in: Home / Recipes / Low Carb Chocolate Pecan Crust Recipe
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    Low Carb Chocolate Pecan Crust

    Total Time:

    Prep Time:

    Cook Time:

    21 mins

    10 mins

    11 mins

    Nana Lee's Note:

    Found this on LCF, a very friendly low carb site. Nice to use with all those LC cheesecake recipes. You can use this in a springform pan as well as the stated pie pan.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pre-heat oven to 350º F.
    2. 2
      Spray a 9-in pie plate (not glass!) with cooking spray.
    3. 3
      In food processor, process nuts until almost becomes a nut butter.
    4. 4
      It should be finely ground, like meal, but just starting to "cream" on the sides/bottom of the food processor.
    5. 5
      Add Splenda and cocoa, pulse until mixed in thoroughly.
    6. 6
      Melt butter.
    7. 7
      Transfer nut mixture to medium sized bowl, and drizzle with melted butter, tossing with a fork to coat.
    8. 8
      Press nut mixture onto sides and bottom.
    9. 9
      Bake at 350º F for 11 minutes (do not overcook as this will make the crust taste burnt!).
    10. 10
      Cool on wire rack for 10 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Low Carb Chocolate Pecan Crust

    Serving Size: 1 (27 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 182.4
     
    Calories from Fat 172
    94%
    Total Fat 19.2 g
    29%
    Saturated Fat 4.1 g
    20%
    Cholesterol 11.4 mg
    3%
    Sodium 0.8 mg
    0%
    Total Carbohydrate 3.5 g
    1%
    Dietary Fiber 2.4 g
    9%
    Sugars 0.8 g
    3%
    Protein 2.1 g
    4%

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