Low Carb Chocolate Cream Pie Food

KETO CHOCOLATE PIE

Steps:

• Stir together all of the crust ingredients until well combined.
• Press firmly into a 9-inch pie plate.
• Place in the freezer while making the filling.
• Add 1 cup of cream to a small sauce pan and heat until the edges are just bubbling.
• Add the chocolate chips to a small bowl and pour the hot cream over the chocolate chips. Stir continuously until the chocolate chips have melted. Set aside.
• Add the cream cheese to a large mixing bowl and beat with an electric mixer until light and fluffy.
• Add the remaining 1/2 cup of cream along with the rest of the ingredients and mix on low speed until well incorporated.
• Increase speed to high and beat until light and fluffy.
• Add the cooled melted chocolate to the bowl and beat on low speed until combined.
• Spread mixture into the prepared crust.
• Refrigerator for 4 hours or overnight.

LOW CARB COCONUT CREAM PIE

Steps:

• Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat.
• Make the crust: Combine the coconut flour and powdered erythritol in medium sized bowl.
• Add the melted butter and combine. Add the egg and combine using a spatula.
• The crust should come together as a dough. Transfer dough to a 8 inch spring form pan and flatten it out to cover the bottom of the pan evenly.
• Poke several holes in the crust with a fork and place on the lined baking sheet. On the other half of the baking sheet place the 3/4 cup of unsweetened coconut flakes to toast (used in filling and topping).
• Place the baking sheet in the oven and bake for 15 minutes. At the 5 point mark remove the flakes and set aside in a bowl - they should have browned - and place the crust back in the oven for the remaining 10 minutes.
• Set the crust aside to cool and lower the oven temp to 300 degrees.
• Make the filling: In a large bowl combine the coconut cream of an entire can (13.66 oz), heavy cream, vanilla extract, liquid stevia and powdered erythritol. Combine using a hand mixer.
• Add the eggs, coconut flour and 1/2 cup of the toasted coconut flakes and combine once more.
• Grease the sides of the spring form pan (we like to use coconut oil spray) with the cooled crust and poor the filling onto the crust.
• Bake for 70 minutes.
• Let the pie cool for 30 minutes and then place in the fridge for 1 hour to set.
• Make the topping: Whip the heavy cream into stiff peaks.
• Add the stevia and combine. Place in the fridge alongside the pie.
• Make the pie: Top the chilled pie with the heavy cream topping and spread evenly. Top the cream with the remaining (1/4 cup) toasted coconut flakes and gently press into the cream. Refrigerate for another hour prior to serving.
• Coconut Milk Tip: Place the coconut milk can in the freezer for 5 minutes prior to using in the filling. This will separate the hardened cream from the liquid. The liquid contains all of the sugars.

KETO CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 350. Grease a 9-inch deep-dish pie plate very well with butter or shortening.
• Put the almond flour, coconut flour, and butter in a food processor and pulse until crumbs form. Add the water and pulse until it comes together in a dough. Press into the bottom and halfway up the sides of the prepared pie plate. Prick the bottoms with a fork. Bake for 10 minutes.
• Meanwhile, in a medium bowl combine the butter and sweetener. Beat with an electric mixer until smooth. Add the vanilla, molasses, heavy cream, and egg. Beat until combined.
• Stir in the chopped pecans and chocolate chips. (Optional: set some aside to make a design on the top). Pour over the baked crust. The filling will be thick. Bake for 40-45 minutes until no longer jiggly and golden brown.
• Cool completely. I prefer to make this a couple of days ahead of time. The flavor improves after being in the fridge for a bit and chilling helps the crust hold together.

LOW CARB CHOCOLATE CREAM PIE

Steps:

• Crust.
• Melt coconut oil or butter, add sweetener, vanilla and butter extract, salt and almond meal in a bowl. Take mixture and press into a deep dish pie pan. Bake at 350* for about 15 to 20 minutes. Cool crust.
• Filling.
• Whip heavy whipping cream till it forms a peak (about 5 minutes). Add brick of cream cheese that is at room temperature (really clumpy if added cold). **Can add some Truvia if you want a little more sweetness, Joe prefers no added sweetness**. Add both boxes of pudding mix. Mixture will be very thick, add water as needed to make mixture smooth not thick. Pour into cooled crust and refrigerate for about 1 hour.
• I have substituted sugar free pudding with sugar free lime jello and fresh squeezed limes to make Key Lime Pie!

DELICIOUS LOW CARB CHOCOLATE PIE (SUGAR FREE AND GLUTEN FREE)

Steps:

• For the Crust: Mix together first 6 ingredients until well incorporated.
• Press into a 9" glass pie plate.
• Bake at 350 degrees for about 20 minutes or until browned and crispy, let cool.
• Pie filling: Mix together chocolate, truvia, corn starch, salt, milk and cream in a saucepan over medium heat until boiling, boil 2 minutes stirring constantly.
• Add 1/2 of pudding mixture to beaten egg yolks, mix lightly then return to heat and boil 2 additional minutes.
• Remove from heat, add butter and vanilla, mix.
• Pour into pie shell.
• Let sit until cooled, then place plastic wrap over the pie and refrigerate several hours or overnight. The pie need to be completely cooled to set, and tastes much better and has the best texture straight from the fridge.
• Whip up some heavy cream with truvia to top the pie if you like (YUM!) Enjoy.
• **NOTES: You can use all heavy cream instead of half milk if you want the carbs to be even lower. I used half milk because it makes the pie about 1200 calories less and for only about 1.5g carbs more. If you dont worry at all about calories, then by all means use full heavy cream in place of the milk.
• ** My mom told me to put plastic wrap over the pie and place it directly in the fridge to keep it from forming a skin, however i found that the plastic wrap over the pie while it was still hot cause major condensation and my pie to become wet. So i ended up letting it sit on the counter uncovered until it was only slightly warm, then i wrapped it and refrigerated it overnight. It turned out great. If you do have a problems with the condensation, just place a paper towel or two on the pie to soak it up.
• ** Cook time includes chilling. Add up nutritional info yourself for correct amounts. I get 6.1g-7.6g carbs per slice depending on cream/milk used.