Low Carb Chocolate Pecan Crust

Total Time: 21 mins Preparation Time: 10 mins Cook Time: 11 mins

Ingredients

• Servings: 8
• 1 1/2 cups pecan pieces
• 4 teaspoons splenda sugar substitute
• 2 tablespoons unsweetened cocoa powder
• 3 tablespoons unsalted butter, melted

Recipe

• 1 pre-heat oven to 350º f.
• 2 spray a 9-in pie plate (not glass!) with cooking spray.
• 3 in food processor, process nuts until almost becomes a nut butter.
• 4 it should be finely ground, like meal, but just starting to "cream" on the sides/bottom of the food processor.
• 5 add splenda and cocoa, pulse until mixed in thoroughly.
• 6 melt butter.
• 7 transfer nut mixture to medium sized bowl, and drizzle with melted butter, tossing with a fork to coat.
• 8 press nut mixture onto sides and bottom.
• 9 bake at 350º f for 11 minutes (do not overcook as this will make the crust taste burnt!).
• 10 cool on wire rack for 10 minutes.