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
The topping
-
¾
cup
heavy cream
-
2
tablespoons
low carb powdered sugar (or swerve)
-
optional
chocolate shavings
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 it resembles small peas.
- Mix egg white with water and add to the dry mixture, processing until the dough forms.
- Refrigerate the dough for 30 minutes, then roll out and place in the pie plate, dock with a fork.
- Bake the crust for 10-15 minutes until golden brown and let it cool completely.
- Melt the unsweetened baking chocolate in a microwave, then combine with softened butter and sweetener in a mixer.
- Add heavy cream, vanilla, and stevia glycerite, mixing well.
- Incorporate eggs one at a time, mixing for about 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, then 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
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