Keto Chocolate Pie
Ingredients
For the Crust:
- 1-½ cups almond flour
- ½ tsp. baking powder
- ⅛ tsp. salt
- ⅓ cup granulated stevia/erythritol blend
- 3 tbsp. butter
- 1 medium egg
- 1-½ tsp. vanilla extract
- 1 tsp. butter, for greasing the pan
For the Filling:
- 16 ounces cream cheese, room temperature
- 4 tbsp. sour cream
- 4 tbsp. butter
- 1 tbsp. vanilla extract
- ½ cup granulated stevia
- ½ cup cocoa powder
- 1 cup whipping cream
- 2 tsp. granulated stevia
- 1 tsp. vanilla extract, for whipped cream
Instructions
To prepare the crust:
- Pre-heat the oven to 375°F.
- Generously butter a 9-inch pie pan with 1 tsp. butter.
- In a medium mixing bowl, combine almond flour, baking powder, salt and 1/3 cup stevia/erythritol blend.
- Using a whisk, blend the dry ingredients together.
- Add butter to dry ingredients; using a pastry blender, whisk or a fork, cut the butter into dry ingredients until the mixture forms into coarse crumbs.
- Add egg and vanilla extract and stir until the dough forms into a ball.
- Transfer the dough to the prepared pan and spread out the dough using fingers until it evenly covers the bottom and sides of the pan; wetting your hands with cold water can help prevent the dough from sticking to your fingers.
- Flute edges if desired.
- Using a fork, poke holes in the bottom and sides of crust to prevent bubbles from forming as it bakes.
- Place crust in the pre-heated oven and bake for 11 minutes.
- Remove from the oven and loosely cover edges with foil; return to the oven for 5 to 8 more minutes or until the bottom of the crust is golden brown.
- Remove from the oven and allow the crust to cool completely before filling.
To prepare the filling:
- In a medium bowl, place cream cheese, sour cream, butter, vanilla extract, ½ cup stevia/erythritol blend and cocoa powder.
- Using a mixer, on low speed, blend ingredients to combine; then increase to high speed and beat until fluffy.
- Place the whipping cream in a separate small bowl; using clean mixer beaters, whip the cream on high speed until soft peaks form.
- Add the 2 tsp. sweetener and 1 tsp. vanilla extract; beat until stiff peaks form.
- Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture.
- Add remaining whipped cream mixture and fold in gently; the idea is to blend the two mixtures together without breaking the bubbles in the cream.
- Scoop the filling into the crust and smooth the top with a spoon.
- Cover and refrigerate the keto chocolate pie for at least 3 hours before serving.
