Name: Low Carb Chocolate Pecan Crust
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Yield: 8 serving(s)
Ingredients: 1 1/2 cups pecan pieces; 4 teaspoons Splenda sugar substitute; 2 tablespoons unsweetened cocoa powder; 3 tablespoons unsalted butter, Melted

Recipe by Nana Lee

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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:

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ingredients

1 ¹⁄₂ cups pecan pieces
4 teaspoons Splenda sugar substitute
2 tablespoons unsweetened cocoa powder
3 tablespoons unsalted butter, Melted

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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@Nana Lee

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@Nana Lee

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"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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creation by Nana Lee

1/23/2006

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.