If you are craving another chocolate item or even more traditional pie, you should consider this excellent option for a low-carb and keto friendly desert. This is a decadent dessert that's perfect for almost any occasion and it takes just around three hours to make before it is ready to serve.
Almond flour here is one of the main ingredients to make up the crust in the pie. It's an extremely low-carb alternative to traditional flower and it's perfect for adding an extra dose of protein into your baked goods.
The butter that will make up a large amount of the ingredient list also contains linoleic acid, fat-soluble vitamins and the fatty acid butyrate. Butter can actually work at lowering your risk for heart attack over other types of fats that could be added into this dish.
Cream cheese is another main ingredient and it can add a much-needed punch of proteins for this desert.
For the crust:
- 1 ½ cups almond flour
- ½ teaspoon baking powder
- 1/8 teaspoon. salt
- 1/3 cup granulated stevia/erythritol blend
- 3 tablespoons butter
- 1 medium egg
- 1 ½ teaspoons vanilla extract
- 1 teaspoon butter, for greasing the pan
For the filling:
- 16 ounces cream cheese, room temperature
- 4 tablespoons sour cream
- 4 tablespoons butter
- 1 tablespoon vanilla extract
- ½ cup granulated stevia/erythritol blend
- ½ cup cocoa powder
- 1 cup whipping cream
- 2 teaspoons granulated stevia/erythritol blend, for whipped cream
- 1 teaspoon vanilla extract, for whipped cream
To Get Started:
To start with this recipe you will need almond flour, baking flour, salt, stevia and erythritol blend, butter, vanilla extract, cream cheese, sour cream, cocoa powder and whipping cream.
"Treating your oven to 375°F and greasing a 9 inch pie pan with butter for the ingredients to bake in.
In a medium-size mixing bowl begin whisking together the almond butter, baking powder, salt, and sweetener blend. Make sure that the ingredients are well blended and whisked together.
Add the butter into the dry ingredients and start whisking the ingredients until they form a coarse crumb. Adding the egg and vanilla extract until you can form a dough ball. Transfer the dough over into the pan and spread it into a pie crust baking for 11 min.. Cover the edge in foil and return it back into the oven for 5 to 8 more minutes until the crust is completely brown.
Begin airing the filling of the pie crust cools down. Mix together the cream cheese, sour cream, the no extract, butter, cocoa and sweetener in a medium-sized bowl.
Mix the blend together and beat the mixture on a high speed until it grows fluffy. Place whipped cream in a separate bowl and begin beating it until it softens out adding in the sweetener and vanilla extract.
Fold together the whipped cream mixture and the cream cheese mixture breaking down the bubbles in the cream to create the filling. Cover and refrigerate the mixture to form the pie and make sure that it's properly refrigerated for at least three hours before you serve it.
- Serving Size: 10 Servings
- Calories: 448
- Fat: 43g
- Carbohydrates: 9g (Net Carbs - 5.8g)
- Fiber: 3.3g
- Protein: 9.4g