Sugar Free Chocolate Pie
Ingredients
The crust
-
1 ½
cup
almond flour
-
5
tablespoons
butter
-
3
tablespoons
oat fiber
-
1
large
egg white
-
1
teaspoon
water
-
¼
teaspoon
salt
The filling
-
6
ounces
salted butter, very soft
-
1 ¼
cups
low carb powdered sugar (or Swerve Confectioners)
-
¼
cup
heavy cream
-
4
ounces
unsweetened baking chocolate squares, melted
-
4
large
pasteurized eggs, cold
-
2
teaspoons
vanilla extract
-
½
teaspoon
stevia glycerite (or more Sukrin or Swerve to taste)
The topping
-
¾
cup
heavy cream
-
2
tablespoons
low carb powdered sugar (or swerve)
-
optional
chocolate shavings (2 squares of Chocolate at 86% cacao)
Instructions
- Preheat the oven to 350°F and prepare a pie plate.
- Combine almond flour, oat fiber, and salt in a food processor, then pulse in butter until pea-sized.
- Mix egg white with water and add to the dry ingredients, processing until the dough forms.
- Refrigerate the dough for 30 minutes, then roll it out and fit it into the pie plate.
- Dock the crust with a fork and bake for 10-15 minutes until golden brown. Let cool.
- Melt the unsweetened chocolate in the microwave until almost melted.
- In a stand mixer, beat the softened butter and sweetener until creamy, then add melted chocolate and mix.
- Add heavy cream, vanilla, and stevia, beating for 2 more minutes.
- Add eggs one at a time, mixing for 3 minutes between each addition.
- Spread the filling into the cooled pie crust and refrigerate for at least 6 hours or overnight.
- Whip heavy cream with sweetener for topping and spread over the pie before serving.
Nutrition Facts (estimated)
Servings
10
Calories
337
Total fat
34g
Total carbohydrates
8g
Total protein
6g
Sodium
20mg
Cholesterol
20mg
You might also like