If you're in the mood for chocolate or even a delicious traditional pie, then consider this decadent low-carb and keto friendly desert, perfect for almost any occasion!

Almond flour, is one of the main ingredients for baking the crust. It's an extremely low-carb alternative to traditional flower and is perfect for adding an extra dose of protein to your baking.

The butter, making up a larger proportion of the ingredient list, also contains linoleic acid, fat-soluble vitamins and fatty acid butyrate.

Cream cheese is another main ingredient and it can also add a much-needed protein punch.

• 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

• 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 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.

Preheat your oven to 375°F and grease 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