Keto Chocolate Mousse Pie

Introducing our latest keto delight: Keto Chocolate Mousse Pie with Ganache on a Pecan Crust. Prepare to indulge in pure decadence with each blissful bite. Our velvety chocolate mousse filling nestled atop a crunchy pecan crust, crowned with a luxurious ganache, promises a symphony of rich flavors and textures that redefine keto dessert perfection. Satisfy your sweet cravings without compromising your goals.

Here’s a detailed recipe for Keto Chocolate Mousse Pie with Ganache on a Pecan Crust:

Ingredients:

For the Pecan Crust:

• 1 1/2 cups pecan meal (finely ground pecans)
• 3 tablespoons unsweetened cocoa powder
• 3 tablespoons powdered erythritol or sweetener of choice
• 4 tablespoons unsalted butter, melted

For the Chocolate Mousse Filling:

• 8 oz cream cheese, softened
• 1/2 cup powdered erythritol or sweetener of choice
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1 cup heavy cream, whipped to stiff peaks

For the Chocolate Ganache:

• 1/2 cup heavy cream
• 4 oz sugar-free dark chocolate, chopped
• 1 tablespoon unsalted butter

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Instructions:

1. Preparing the Pecan Crust:

• Preheat the oven to 350°F (175°C).
• In a mixing bowl, combine the pecan meal, cocoa powder, powdered erythritol, and melted butter.
• Mix until well combined and the mixture resembles wet sand.
• Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
• Bake the crust in the preheated oven for 10-12 minutes, or until set. Remove from the oven and let it cool completely.

2. Making the Chocolate Mousse Filling:

• In a large mixing bowl, beat the softened cream cheese until smooth.
• Add the powdered erythritol and vanilla extract, and beat until well combined.
• Gradually add the unsweetened cocoa powder, mixing until smooth.
• Gently fold in the whipped heavy cream until fully incorporated.
• Spread the chocolate mousse filling evenly over the cooled pecan crust.
• Refrigerate the pie while you prepare the ganache.

3. Preparing the Chocolate Ganache:

• In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
• Remove the saucepan from the heat and add the chopped sugar-free dark chocolate and unsalted butter.
• Let the mixture sit for a minute, then stir until the chocolate is melted and the ganache is smooth.
• Let the ganache cool slightly.

4. Assembling the Pie:

• Once the ganache has cooled but is still pourable, pour it over the chilled chocolate mousse filling in the pie dish, spreading it evenly.
• Return the pie to the refrigerator and let it chill for at least 2 hours, or until set.

5. Serving:

• Before serving, you can optionally garnish the pie with additional whipped cream and shaved sugar-free chocolate.
• Slice and serve chilled. Enjoy your decadent Keto Chocolate Mousse Pie with Ganache on a Pecan Crust

FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE