Keto Chocolate Cream Pie

 

Keto Chocolate Cream Pie
Prep Time
15 mins
Cook Time
40 mins
chill
2 hrs
Total Time
55 mins
 
Course: Dessert
Cuisine: Keto
Servings: 12 Servings
Calories: 347 kcal
Ingredients
Crust
  • 4 egg whites
  • 1/2 tsp cream of tartar
  • 1 Tbsp keto friendly sweetener
  • 1 Tbsp unsweetened cocoa powder
  • 1/2 tsp vanilla
  • 1 Tbsp nut or seed flour
Filling
  • 4 egg yolks
  • 2 cups heavy cream
  • 2 oz intense dark chocolate 90% or higher
  • 2 Tbsp unsweetened cocoa powder
  • 1 tsp gelatin
  • 1/4 cup keto friendly sweetener
  • 4 avocados ripe
Whipped Cream
  • 1 1/2 cups heavy cream
  • 1 Tbsp keto friendly sweetener
  • 1/2 tsp vanilla
Instructions
Crust
  1. Preheat oven to 325° F. and prepare deep dish pie plate by greasing or spraying.

  2. Separate eggs, putting whites into mixer bowl and yolks into a medium saucepan (set yolks aside for filling). Add cream of tartar to white and beat on high until stiff peaks form (this works better if eggs are at room temperature).

  3. Fold remaining crust ingredients into egg whites, being careful not to deflate the whites too much.

  4. Spread or pipe crust mixture into pie pan (to make a prettier crust you can use a cake decorating tip).

  5. Bake for 35-40 mins or until the crust has crisped somewhat and browned around the edges.

Filling
  1. When crust is about 15 mins from being done baking, add all filling ingredients except the avocados into saucepan with yolks and mix well

  2. Heat over medium heat, stirring frequently to prevent scorching, until chocolate is completely melted, cocoa powder is well blended and mixture starts to thicken slightly.

  3. In blender or food processor add the peeled and seeded avocados. Pour hot chocolate mixture over the avocados. 

  4. Blend on high until avocado is completely blended into chocolate mixture and smooth.

  5. Crust should be done by now, pour chocolate mixture into crust and allow to cool, then chill for an hour or two before serving.

Whipping Cream
  1. Just before serving pie. Whip cream until stable peaks form. Add sweetener and vanilla. Spread over chilled pie.

Recipe Notes

total fat 31.1 g

net carbs 5.1 g

protein 9.6 g

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