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:

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine almond flour, cocoa powder, melted butter, sweetener, and a pinch of salt. Mix until well combined.
  3. Press the mixture into the bottom of a pie dish to form the crust.
  4. 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:

  1. In a saucepan, combine heavy cream, almond milk, sweetener, egg yolks, cocoa powder, and vanilla extract.
  2. Whisk the ingredients together over medium heat until the mixture thickens. Optionally, add xanthan gum to help with thickening.
  3. Once thickened, remove the mixture from heat and let it cool slightly.
  4. Pour the chocolate filling into the cooled pie crust.

For the Whipped Cream Topping:

  1. In a separate bowl, whip the heavy cream, sweetener, and vanilla extract until stiff peaks form.
  2. Spread the whipped cream over the chocolate filling.
  3. Refrigerate the pie for at least 4 hours or until it’s set.
  4. Slice and enjoy your delicious Keto Chocolate Pie!