Chocolate Protein Crust Pecan Pie

Keeping in mind that I made this in a 5" spring-form pan - you can double the recipe for a more normal size pie. I don't have anyone to help me eat the sweets over here, so I like to keep the portions smaller if I can.

Until next week when I prep for Thanksgiving and then I am going all out on the Pumpkin Pie and Cheesecakes for sure!

Disclaimer: In the name of full transparency, please be aware that this blog post contains affiliate links and any purchases made through such links will result in a small commission for me (at no extra cost for you). 

PECAN PIE FILLING INGREDIENTS:

• 19g Pecans, Chopped & Toasted
• 4T ChocZero Syrup - I used 2T Maple Syrup, 1T Maple Pecan Syrup, and 1T Vanilla Syrup. (Promo Code: KetoOnMyWaywardSon)
• 1 Egg
• 37g Butter, Melted
• 1/2 T Brown Swerve
• 1t Allulose
• 14g Lolli's Cinnamon Pecan Low Carb Cookie Clusters (Promo Code: KetoOnDani)
• 1/4t Vanilla Extract

CHOCOLATE PIE CRUST INGREDIENTS:

• 15g Chocolate Fudge Protolye from VMI Sports (Promo Code: Dani10)
• 1t Black Cocoa Powder
• 25g Almond Flour
• 15g Lupin Flour
• 2T Butter, Cold
• 1/2T Coconut Oil
• 1t Water
• Pinch of Salt
• 4 Pie Crust One on One Flavor Drops

CRUST INSTRUCTIONS:

1. Add Protolyte, Lupin Flour, Cocoa Powder, Almond Flour and Salt to a bowl.
2. Cut cold butter into chunks, and then cut it into the flour mixture with a fork until it resembles course crumbs.
3. Add coconut oil and combine with your fork again.
4. Mix in the 1tsp of water and then roll your dough into a ball, cover with cling film, flatten into a disk, and pop into the refrigerator. Allow to chill for about an hour.
5. Preheat Oven to 350 degrees.
6. Remove from fridge, roll dough to thickness of your choosing (I went with about 1/4 inch), and then assemble inside of your pie dish or spring form pan.
7. Bake in preheated oven for about 7-10 minutes. (It will be in the oven again once filled with pecan pie filling, so this is a simple par-bake)

FILLING INSTRUCTIONS:

1. Preheat oven to 375 degrees.
2. Line bottom of your pie crust with chopped/toasted pecans.
3. Whisk egg, then add it to a bowl with all remaining ingredients - Folding the cookie clusters in last.
4. Pour filling mixture over top of the pecans in the pie crust.
5. Bake for 25-30 minutes. (You may need to use foil to cover the crust edges at the halfway mark to ensure they do not burn)
6. Remove from oven and allow to cool on the counter.
7. Slice - Eat - Enjoy!