Recipes With Pie Crust

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Recipe Category: Keto

Keto Chocolate-Vanilla Decadence Recipe

Ingredients

FOR THE CRUST:

  • 1 1/4 cups (190 g) pecans
  • 1 cup (130 g) vanilla whey protein powder
  • 1/2 cup (12 g) Splenda
  • 1/2 cup (115 g) melted butter

FOR THE LAYERS:

  • 2 1/2 cups (600 ml) heavy cream, chilled
  • 2 1/2 tablespoons (25 g) sugar-free instant vanilla pudding mix
  • 8 ounces (225 g) cream cheese, softened
  • 1/2 cup (12 g) Splenda
  • 2 1/2 cups plus 2 tablespoons (630 ml) low-carb milk, divided
  • 1 package (6-serving size) sugar-free instant chocolate pudding mix

Method

  1. Preheat oven to 350°F (180°C, or gas mark 4)
  2. To make the crust: Chop the pecans in a food processor, add the other crust ingredients, and pulse to blend thoroughly
  3. Pour into a 9 × 13-inch (23 × 33-cm) baking pan; press down to make firm so that it covers the bottom
  4. Bake for 15 minutes
  5. Let cool
  6. To make the layers: While the crust is cooling, whip the heavy cream and the vanilla pudding mix with you electric mixer
  7. Set aside
  8. In another bowl, beat the cream cheese, Splenda, and 2 tablespoons (30 ml) of low-carb milk together until smooth
  9. Fold in a little less than half of the whipped cream
  10. Spread cream cheese mixture over the crust
  11. In the same bowl from which you’ve removed the cream cheese mixture, mix the package of chocolate pudding mix with 2 1/2 cups (600 ml) of low-carb milk
  12. Countdown dairy beverage
  13. Beat until smooth and creamy and beginning to thicken
  14. Spread over the top of the cream cheese layer
  15. Put the pan in the refrigerator to set
  16. Store the leftover whipped cream in the refrigerator
  17. After about 2 1/2 to 3 hours, spread the remaining whipped cream over the top of the pudding as the top layer
  18. Chill for at least another hour
  19. Serve
  20. Makes About 12 to 16 servings
  21. Assuming 16 servings, each will have 15 g protein; 7 g carbohydrate; 1 g dietary fiber; 6 g usable carbs

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