Ingredients You’ll Need
8 oz. cream cheese, softened
½ cup heavy whipping cream
1 tsp. vanilla extract
Optional:
Sugar-free sweetener to taste (e.g., erythritol or stevia)
Crushed pecans for filling
Whole pecans, chopped nuts, and dark chocolate shavings for topping
Low-carb pie crust (almond flour or pecan-based crust works perfectly)
👩🍳 How to Make It
Prepare the Crust
Use a ready-made low-carb crust or make one from scratch by mixing almond flour, melted butter, and a touch of sweetener. Press into a pie dish and chill while preparing the filling.
Make the Filling
In a large bowl, beat the cream cheese until smooth. Add in the heavy whipping cream and vanilla extract. Continue beating until light and fluffy. You can add a bit of sweetener here if you like your pie on the sweeter side.
Add the Pecans
Fold in chopped pecans for that signature crunch and nutty flavor.
Assemble
Pour the mixture into the prepared crust and smooth the top. Decorate with whole pecans, chopped nuts, and sugar-free dark chocolate chunks as shown in the image.
Chill
Let the pie chill in the refrigerator for at least 2-3 hours, or until firm.
🧊 Storage Tips
Keep refrigerated and consume within 4-5 days.
This pie can also be frozen for up to a month. Just thaw overnight in the fridge before serving.
🥄 Serving Suggestions
Serve chilled with a dollop of sugar-free whipped cream or a drizzle of keto caramel sauce for an extra indulgent treat. It’s perfect for holidays, special occasions, or everyday indulgences.
