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