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Low Carb Chocolate Pecan Crust

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.

Ready In:
21mins
Serves:
Units:

ingredients

directions

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

@Nana Lee
Contributor
@Nana Lee
Contributor
"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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  1. Nana Lee
    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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