Low Carb Recipe Ideas
Here is a Classic Creamy Low Carb Chocolate Pie, made completely for our Keto and Low Carb Friends! You will be on cloud nine when you dive into this heavenly pie.
One of my youtube followers Vickie Cook has requested me to come up with a Low Carb Chocolate Pie to replace the traditional Chocolate Pie she always served to her family. Her family has bee very disappointed and sad that Vickie is not making the traditional pie anymore. So I took it upon myself to save Vickie from her family and want everyone to be happy.
So Vickie, this one is for you and your family, it took a bit of figuring but I think I nailed it.
I tried to keep the carb count down as much as possible but it is still better then the regular sugared Chocolate Pie, totally 10 servings with 11.8 net carbs.
I hope I hear back from you with your results!
So lets get started and I will show you how to make it!
Crust
1 1/2 cup almond flour (144 grams)
2 teaspoon powdered erythritol
1/4 teaspoon salt
1/4 cup soft butter
1 egg
1 tsp vanilla
Preheat oven 350 F
In a bowl, mix flour, erythritol and salt together.
Add soft butter, lightly beaten egg and vanilla into the dried mixture. I like using a rubber glove and mix well with my hand.
Using a 9 inch glass pie plate press the dough on the bottom of the pie plate with a piece of parchment paper. It will help smooth out the dough. The dough is very sticky and the parchment paper spread it around the dish perfectly.
Wet your fingers in a dish of water and pinch the edges of he dough to finish off the crust.
Place crust on middle rack and bake for 12 to 14 minutes, remove from oven and place foil around the edge of crust so the edge does not get to brown bake for 2 more minutes. You may have to poke a fork into the dough if it creates a bubble to flatten it.
Pie Filling
1 1/2 cup erythritol (300 grams)
6 ml xanthan gum ( approx 1 tablespoon) I highly recommend you weigh the xanthan gum
1/4 teaspoon Himalayan salt
5 egg yolks
2 2/3 cups unsweetened almond breeze (560 g)
1/2 cup 35% heavy cream (118 ml)
1 1/2 cups + 2 tablespoons cocoa
10 tablespoons salted butter ( 141.75 grams)
1 1/2 teaspoon vanilla extract
1 pouch Knox Gelatin Powder
Instruction
In a saucepan mix erythritol, xanthan gum and salt together.
Add milk, cream and beaten egg yolks, whisk, place on the stove on medium heat.
Continue to whisk and let the mixture thicken.
Sift the cocoa into the mixture and continually whisk to mix well. (It takes a few minutes to mix and it can make a very big mess, the cocoa is so fine it will fly all over if you are not careful)
Once the cocoa powder is not dusty you can use an electric mixer to mix well.
Continue whisking or using and electric mixer add in the vanilla, melted butter and knox gelatin.
Mix for about 2 more minutes to make sure the chocolate is thoroughly mixed and the texture is smooth with know lumps. (If it is lumpy you can simply set a fine-mesh sieve over a medium-sized bowl. Pour the pudding through the sieve, pressing gently with a rubber spatula to strain all that out all the lumps)
Once your pie crust has cooled, pour the chocolate filling into the crust. (I had a little left over so I just pour the remainder into a couple of dishes and ate it as pudding) If I used a deep dish pie plate it all would have fit.
Let the pie set in fridge for at least 6 hours, I left mine over night.
Remove from fridge decorate with whip cream and serve.
Keep refrigerated.
Optional
Whip Cream
3/4 cup 35% whipping cream (175 grams)
1/4 cup erythritol (30 gram)
1/2 teaspoon vanilla extract
Just before serving your pie.
In a bowl add whipping cream, erythritol and vanilla.
Using an electric mixer, start out on low speed and beat all the ingredients together, up the speed gradually and beat until the cream has whipped into a thick whip cream.
You could pipe the whip cream to decorate the pie or just place a dollop on each piece just before serving.
Keep refrigerated
Serving: 12
Yield: 9.2 net carbs not including the whip cream
Stay Healthy and Live Well!
Gayle
