Sugar Free Keto Chocolate Pie
Servings: 10 people
Calories: 431
A delicious sugar free chocolate cream pie. The crust is made with almond flour and the top is a stabilized cream. Easily made dairy-free too!
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Ingredients
CRUST:
- 2 cups almond flour finely ground
- ½ teaspoon sea salt
- 2 Tablespoons coconut oil
- 1 tablespoon grass-fed gelatin
- 1 tablespoon lukewarm water
- 2 tablespoons hot water
- 2 tablespoons low carb sugar substitute optional
FILLING:
- 13 ounces canned coconut cream or heavy cream
- 3 egg yolks
- ½ cup low carb sugar substitute
- 1 - 2 teaspoons xanthan gum start with 1 teaspoons and add more if needed to thicken
- 2 ounces unsweetened baking chocolate
- 1 teaspoon vanilla extract
- ⅛ teaspoon sea salt
CREAM TOPPING:
- 13 ounces canned coconut cream (chilled) or heavy cream
- 1 teaspoon grass-fed gelatin
- 1 tablespoon lukewarm water
- 1 tablespoon hot water
- 30 drops liquid stevia or 2 tablespoons low carb sweetener
- 1 teaspoon vanilla extract
Instructions
CRUST
- In food processor, pour in almond flour, salt, and coconut oil. A couple tablespoons of low carb sweetener can be added if desired, but I usually leave it out.
- In small bowl, soften gelatin in lukewarm water. Then whisk in hot water to dissolve gelatin completely.
- Pour gelatin into food processor with other ingredients. Pulse all ingredients together until dough forms.
- With hands, form dough into a ball and then flatten on a piece of parchment paper.
- Cover top of dough disc with plastic wrap and then roll out into a pie crust circle to fit a 9 to 10 inch pie plate.
- Bake at 350°F for 12-15 minutes or until lightly browned.
FILLING:
- Heat coconut milk until hot, but not boiling. Meanwhile, beat egg yolks in a small bowl with fork until blended.
- When coconut milk is hot, slowly add about ¼ cup to egg yolks, whisking quickly with the fork.
- Pour yolk mixture slowly into hot coconut milk.
- Reduce heat to low then sprinkle in low carb sweetener and xanthan gum.
- Add baking chocolate and stir until melted. Remove from heat then stir in vanilla extract and salt.
- Spoon into medium bowl and cover with plastic wrap to prevent a skin forming. Place in refrigerator for at least 4 hours.
CREAM TOPPING:
- Soften gelatin in lukewarm water. Whisk in hot water until gelatin is completely dissolved.
- In chilled mixing bowl, whip the chilled coconut cream until fluffy. Slowly add the gelatin water, stevia and vanilla extract to the cream. Continue whipping until soft peaks form.
ASSEMBLY:
- Spread chilled chocolate pie filling into crust.
- Cover filling evenly with whipped coconut cream mixture.
Video
Notes
A little xanthan gum goes a long way. Start with 1 teaspoon then gradually add more, up to 1 tablespoon, as needed to reach desired thickness.
Nutritional data is based on using coconut cream and cutting pie into 10 even slices with each slice having about 6g net carbs. Carb count will be lower if using heavy cream.
If you can't find unsweetened coconut cream, you can chill a can of coconut milk to separate the coconut cream from the liquid. The solid part of the chilled coconut milk is the cream that can be whipped. Or heavy cream can be used instead if dairy-free isn't needed.
Nutrition
Serving: 1slice | Calories: 431 | Carbohydrates: 11g | Protein: 9g | Fat: 42g | Saturated Fat: 27g | Cholesterol: 3mg | Sodium: 169mg | Potassium: 286mg | Fiber: 5g | Sugar: 0g | Vitamin C: 2.1mg | Calcium: 61mg | Iron: 3.5mg
Additional Info
Net Carbs:
6
g
|
% Carbs:
5.5
%
|
% Protein:
8.2
%
|
% Fat:
86.3
%
|
SmartPoints:
20