Delicious Low Carb Chocolate Pie (Sugar Free and Gluten Free)
"My mom always made this awesome chocolate pie, but since i have adopted a low carb lifestyle I tweaked this a little to make it diet friendly. Great for diabetics or just anyone trying to watch their sugar intake or gluten sensitive people. Its very yummy!"
- Ready In:
- 6hrs 15mins
- Ingredients:
- 15
- Yields:
-
1 pie
- Serves:
- 10
ingredients
- 2 cups almond meal
- 3 egg yolks
- 2 tablespoons butter, softened
- 2 tablespoons heavy cream
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon vanilla extract
- 2 (1 ounce) squares baker's unsweetened chocolate squares
- 7 tablespoons truvia artificial sweetener
- 3 tablespoons cornstarch
- 1⁄2 teaspoon salt
- 1 1⁄2 cups whole milk
- 1 1⁄2 cups heavy cream
- 3 egg yolks (lightly beaten)
- 1 tablespoon butter
- 1 1⁄2 teaspoons vanilla
directions
- 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.
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RECIPE SUBMITTED BY
I am a 22 year old married to a wonderful man and mother of 1. He was born June of 2007, and his name is Noah Aidan!
I LOVE this site and there are SO many helpful recipes here! I am in the process of trying to convert all of my recipes from caned/boxed stuff into made from scratch recipes. And this site is my STAPLE for doing so! Im just trying to make everything more healthy for my family and I. We eat about 95% organic food. So the problem with buying even canned organic foods, is that they still tend to contain somethings like "yeast extract" which is just another form of MSG. Also, I would like to add that I am not a doctor (alot of people see the dr_kaley and think so), but I AM currently working toward my Master Herbalist degree. I do alot with herbs and the only medicines we use, are herbal. I even make alot of my own herbal medicines.
