Low Carb Chocolate Cream Pie

This is a "low carb" pie, meaning it does not contain traditional wheat flour and does not contain sugar. Please understand this is low carb, not "no-carb". ;)

There are quite a few different "sweeteners" in this recipe. The combination of them all is what rounds out the flavors and taste and does not leave any cooling effect, or bitterness. Feel free to change them up to suit your own pantry and needs.

Ingredients:

1 recipe "Easy Chocolate Pie Crust" from All Day I Dream About Food. Currently featured on pg. 162 of her book Easy Keto Desserts, the book is excellent and can be purchased here... https://www.amazon.com/Easy-Keto-Desserts-Low-Carb-High-Fat/dp/1628602929.

"Easy Chocolate Pie Crust" (baked version, slightly modified) by Carolyn Ketchum

1 1/4 c. (125 g) blanched almond flour

1/4 c. cocoa powder

1/4 c. powdered swerve

1/4 tsp. salt

3 Tbsp. melted butter

Preheat oven to 325.

Whisk together the almond flour, cocoa powder, sweetener, and salt. Add the melted butter and stir with a fork until it all comes together. Press into bottom and up sides of a 9-inch pie dish. Bake at 325 for 14 minutes. Cool completely before filling.

Filling: (This is my low carb version of a recipe I've used for years (before my LC days), the recipe and method are entirely based on this recipe from Once Upon A Chef.

2/3 c. powdered swerve

2 Tbsp. Bocha Sweet

1/8th tsp. Sweetleaf Organic Stevia Powder

4 Tbsp. arrowroot powder

1/4 tsp. Xantham Gum

1 Tbsp. Gelatin Powder

1/2 tsp. fine grain salt

10 drops monkfruit extract (Lakanto)

4 large egg yolks

2 C. Heavy Whipping Cream

1 C. coconut milk

6 oz Lily's orginal dark chocolate bar ( 2-3oz bars, finely chopped)

1 oz. Extra Dark Lily's chocolate (bar), finely chopped)

2 Tbsp. softened, unsalted butter (I use kerrygold)

1 tsp. Pure Vanilla Extract

Whipped Cream Topping:

3/4 C. Heavy Whipping Cream

1 Tbsp. powdered swerve

1/16th tsp. Sweetleaf Organic Stevia Powder (optional, but I feel it balances the erythritol)

1/2 tsp. Vanilla Extract

Method:

1. Bake crust and set aside to cool on a baking rack.

2. Make Filling: Combine sweeteners, arrowroot powder, xantham gum, and salt in a heavy medium saucepan. Whisk gently until combined. In a bowl or large measuring cup, whisk together Heavy Cream, Coconut Milk and egg yolks. Add "milk mixture" to saucepan in a slow and steady stream, whisking until mixture is smooth. Cook over medium heat, whisking constantly, until mixture starts to bubble and thicken, about 6-8 minutes. Immediately turn heat down to a simmer and cook, whisking constantly, for one minute more OR until thick. The constant stirring and low heat prevents the eggs from scrambling. Be sure to stand attentively at the stove and keep scraping whisk against the bottom and edges of pan where mixture is more likely to overheat.

Off the heat, immediately whisk in chopped chocolate, butter and vanilla extract. Transfer filling to a bowl. Press a piece of saran wrap directly over surfaceof filling to prevent film from forming and refrigerate until cool, 1-2 hours.

3. Once filling and crust are cooled, spoon filling into crust and spread evenly. Cover with saran wrap, pressing directly against surface of filling, and chill for at least 6 hours or up to one before topping with whipped cream.

4. To prepare whipped cream topping, simply combine ingredients in a mixer bowl and whip until soft peaks form, taste, adjust sweetener as desired, continue to whip until stiff peaks form.

5. Spread whipped topping all over chocolate filling. If desired, shave some chocolate sprinkles over the top, or just sprinkle some of the crust crumbs like I did. :)

Enjoy!!!