Ingredients:
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup melted butter
- 2 tablespoons low-carb sweetener (e.g., erythritol or monk fruit)
- A pinch of salt
For the Chocolate Filling:
- 1 1/2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/2 cup low-carb sweetener
- 4 large egg yolks
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon xanthan gum (optional, for thickening)
For the Whipped Cream Topping:
- 1 cup heavy cream
- 2 tablespoons low-carb sweetener
- 1 teaspoon vanilla extract
Instructions:
For the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine almond flour, cocoa powder, melted butter, sweetener, and a pinch of salt. Mix until well combined.
- Press the mixture into the bottom of a pie dish to form the crust.
- Bake the crust in the preheated oven for 10-12 minutes or until it’s set. Allow it to cool completely.
For the Chocolate Filling:
- In a saucepan, combine heavy cream, almond milk, sweetener, egg yolks, cocoa powder, and vanilla extract.
- Whisk the ingredients together over medium heat until the mixture thickens. Optionally, add xanthan gum to help with thickening.
- Once thickened, remove the mixture from heat and let it cool slightly.
- Pour the chocolate filling into the cooled pie crust.
For the Whipped Cream Topping:
- In a separate bowl, whip the heavy cream, sweetener, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the chocolate filling.
- Refrigerate the pie for at least 4 hours or until it’s set.
- Slice and enjoy your delicious Keto Chocolate Pie!