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-calorie!". ;)
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
1/4 C. + 1 Tbsp. blanched almond flour
1 Tbsp. cocoa powder (good quality here! I go with Valhrona)
1 Tbsp. powdered swerve
Pinch tsp. salt
Pinch stevia powder OR 2 drops liquid stevia
1 1/2 tsp. melted butter
Preheat (toaster oven!) 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 6-inch pie dish. Bake at 325 for 12-14 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.
8 tsp. powdered swerve
1 1/2 tsp. Bocha Sweet
Pinch Sweetleaf Organic Stevia Powder OR 3 drops liquid stevia
1 Tbsp. arrowroot powder
1/16 tsp. Xantham Gum
1 tsp. Gelatin Powder
1/8 tsp. fine grain salt
3 drops monkfruit extract (Lakanto) OR a touch more powdered sweetener!
1 large egg yolks
1/2 C. Heavy Whipping Cream
1/4 C. coconut milk
1 3/4 oz Lily's Dark (or extra dark, your choice) chocolate bar (finely chopped)
1 1/2 tsp. softened, unsalted butter (I use kerrygold)
1/4 tsp. Pure Vanilla Extract
Whipped Cream Topping:
1/4 C. Heavy Whipping Cream
1 tsp. powdered swerve
tiny pinch Sweetleaf Organic Stevia Powder (optional, but I feel it balances the erythritol)
1/8 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!!!