Recipe & Picture Source: http://cjeatsketo.blogspot.com/
I’m going, to be frank with you, I really don’t like pie. Something about the crust just doesn’t do it for me. Because of that, I’ve never made a regular pie.
That being said, as I type this, I am consuming a piece of chocolate pie so incredibly wonderful that it was kidnapped for consumption by those of us in the household who don’t eat low carb.
This particular pie is an incredibly rich dessert. The crust has a wonderful dark chocolate flavor, remarkably reminiscent of brownie (which it may be altered into in the very near future….). The filling is light and creamy, very much like chocolate mousse. We cut the pie into eighths, and even that was a little bit too much as rich as it was. Each of the eight slices of the pie have .8 carbs
I’m sure you’re ready to eat this yourself, so without further delay… Chocolate Pie!
2 cups Almond Flour
1/8th Tsp of salt
3 tbsp of butter
1/4 cup of cocoa powder
2 tsp Splenda (This can be eliminated for fewer carbs*)
1/8 tsp Stevita Cinnamon Sweetener
1/8 tsp Stevita Vanilla Sweetener
Combine all dry ingredients, add butter, (melted) egg and stevia flavorings. Press into a greased and powdered pan (use cocoa powder) perforate with fork and minutes bake for 12 at 350 degrees. Cool before filling.
2 cups of Heavy Cream
3 egg whites
2/3 cup of cocoa powder (make sure your cocoa is zero carbs!)
2 tsp of Splenda
1 tsp chilled coffee (does not add coffee flavor, richens the chocolate)
Combine ingredients beat until fluffy.
100% chocolate bar
1/8 tsp of stevia sweetener
Melt chocolate, add sweetener (this is a good place to add fat if you need. 1 tsp olive oil) allow to harden in chocolate mold (or ice cube trays but do not freeze) grate chocolate over pie filling as a garnish.
We chose to do part Splenda, part Stevia because we find that straight stevia has a tendency to be more bitter. You are welcome to use straight Stevia or combine it with your own choice of sweeteners.