Ingredients for Low Carb Chocolate Cream Pie
- 1 1/2 cups (180g) almond flour
- Coconut Oil
- Ghee
- Pinch of salt
- Vanilla Extract
- Splenda Granular
- 2 cups (475ml) heavy whipping cream
- Cream Cheese
- Sugar Free Instant Chocolate Pudding Mix
- 1/4 cup (60ml) water or more, as needed
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How to Make Low Carb Chocolate Cream Pie
- **Crust:**
- Preheat oven to 350°F (175°C).
- In a medium bowl, melt 1/4 cup (55g) coconut oil or butter. Add 1/4 cup (50g) granulated sugar substitute (like erythritol or stevia), 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, and a pinch of salt. Stir until combined.
- Gradually add 1 1/2 cups (180g) almond flour, mixing until a dough forms.
- Press the dough firmly into a 9-inch deep-dish pie pan.
- Bake for 15-20 minutes, or until lightly golden brown. Let cool completely.
- **Filling:**
- In a large bowl, beat 2 cups (475ml) heavy whipping cream with an electric mixer until stiff peaks form.
- Add one 8-ounce (227g) package of cream cheese, softened to room temperature. Beat until smooth.
- Add 1/4 cup (50g) granulated sugar substitute (optional, to taste).
- Add the contents of two 3.4-ounce (96g) boxes of sugar-free chocolate instant pudding mix.
- Gradually add 1/4 cup (60ml) of water or more, as needed, until the mixture is smooth and pourable, not thick.
- Pour the filling into the cooled crust.
- Refrigerate for at least 1 hour before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
2g
Fat
46g
Carbs
0g
