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Low Carb Chocolate Pecan Crust

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“Found this on LCF, a very friendly low carb site. Nice to use with all those LC cheesecake recipes. You can use this in a springform pan as well as the stated pie pan.”
READY IN:
21mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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