About
This pie is super delicious and decadent! I love the fresh whipped cream on top and the ultra creamy chocolate center! The crust has a nice, lightly sweetened almond meal base that holds up well to the pie filling. I buy pasteurized whole eggs for this as the filling is not cooked! Do not try to substitute with liquid whole eggs.
Ingredients
- 1 ½ cup almond flour
- ¼ cup the ultimate icing sugar replacement by swerve
- ¼ teaspoon coarse kosher salt by morton
- ¼ cup butter
- 4 ounce unsweetened baking chocolate bar by baker's
- 1 cup the ultimate icing sugar replacement by swerve
- 2 stick butter
- 1 teaspoon vanilla extract
- 4 large raw egg
- 1 cup heavy cream
- ¼ cup the ultimate icing sugar replacement by swerve
Instructions
- Preheat an oven to 325 F. Combine the almond flour, ¼ cup Swerve, kosher salt and ¼ cup of melted butter together to form the crust. Mix with a fork until combined. Place into a 9 inch pie pan and press crust into the bottom and up the sides. Bake for 10-12 minutes until the crust is golden.
- In the meantime, melt the chocolate in the microwave in 30 second increments until melted. Allow the chocolate to cool.
- Once chocolate is cooled begin creaming 1 cup of powdered erythritol and 2 sticks of room temperature butter together in a stand mixer. Beat for 2 minutes. Add in the cooled, melted chocolate.
- Add the cold eggs one at a time, beating each egg for 5 minutes after each addition. This whole process should take 20 minutes.
- Add the finished filling to the cooled pie crust. Place the pie in the fridge.
- In the meantime, whip cold heavy cream in a cold mixing bowl and beat until foaming. Once cream is foamy, add ¼ cup powdered erythritol and beat until stiff peaks form. Top the chilled pie with the whipped cream.
- To decorate the pie, take a block of chocolate and grate chocolate over the pie using a vegetable peeler to make curls. Keep pie stored in the fridge until ready to serve.
Nutrition Facts
- Servings: 8
- Calories: 625.3kcal/2616.1kJ (per serving)
- Fat: 59.8g (per serving)
- Carbs: 36.3g (per serving)
- Protein: 10.7g (per serving)