“A delicious dairy free low carb chocolate pie topped with sweetened whipped coconut cream that’s been stabilized. The crust is almond flour based.” Low Carb Chocolate Pie – You must try this recipe.
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40 m
10 Servings
431 cals
Ingredients
Crust:
- 2 cups almond flour finely ground
- 1/2 teaspoon sea salt
- 2 Tablespoons coconut oil
- 1 tablespoon grass-fed gelatin
- 1 tablespoon lukewarm water
- 2 tablespoons hot water
- 2 tablespoons low carb sweetener optional
Filling:
- 13 ounces coconut cream canned
- 3 egg yolks
- 1/2 cup low carb sweetener
- 2 teaspoons xanthan gum add 1 tablespoon for thicker filling
- 2 ounces unsweetened baking chocolate
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
Cream Topping:
- 13 ounces coconut cream canned (chilled)
- 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
Directions
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 1/4 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.
- Enjoy! 🙂
Note
- Nutritional data is based on cutting pie into 10 even slices with each slice having about 6g net carbs.
Nutrition Facts
Per Serving: 431 calories; 42 g fat; 10.9 g carbohydrates; 9 g protein.
Recipe by: Kiro, Photo Credit: Cheryl E. Davis
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