Low Carb Chocolate Pie
“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 mÂ
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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