Low Carb Rich Chocolate Pie
Indulge your chocolate cravings guilt-free with this Low Carb Rich Chocolate Pie, a decadent dessert that combines velvety smoothness with low-carb perfection. Featuring a delicate almond flour and cocoa crust lightly sweetened with granulated erythritol, this pie is the ideal treat for keto and low-carb enthusiasts. The luscious filling is made with sugar-free dark chocolate, creamy mascarpone-like cream cheese, and a touch of heavy cream, creating a melt-in-your-mouth texture that's irresistibly rich. The pie is baked to perfection and chilled for an ultra-satisfying dessert that's perfect for any occasion. Quick to prepare and free from refined sugar, this low-carb chocolate pie is as health-conscious as it is indulgent, making it the ultimate dessert for those who love chocolate and balance in equal measure.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Unsweetened cocoa powder
- 0.25 cup Granulated erythritol
- 0.25 cup Butter, melted
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream
- 1 cup Sugar-free dark chocolate chips
- 8 ounces Cream cheese, softened
- 0.5 cup Powdered erythritol
- 2 large Eggs
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine almond flour, cocoa powder, and granulated erythritol. Stir in melted butter and vanilla extract until the mixture becomes crumbly.
Press the almond mixture evenly onto the bottom and sides of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for 10 minutes. Remove and set aside to cool.
In a small saucepan over low heat, combine heavy cream and dark chocolate chips. Stir constantly until the chocolate is melted and the mixture is smooth. Set aside to slightly cool.
In a large mixing bowl, beat the softened cream cheese and powdered erythritol until smooth and creamy.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Slowly add the melted chocolate mixture to the cream cheese mixture, beating continuously until smooth.
Pour the chocolate filling into the prepared crust and smooth the top with a spatula.
Bake the pie in the preheated oven for 30 minutes, or until the edges are set and the center slightly jiggles.
Remove from the oven and let it cool to room temperature.
Refrigerate the pie for at least 2 hours, or until it is fully set.
Slice and serve chilled for best results.
Nutrition Facts
Calories |
4200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 373.6 g | 479% | |
| Saturated Fat | 185.2 g | 926% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 963 mg | 42% | |
| Total Carbohydrate | 353.5 g | 129% | |
| Dietary Fiber | 69.3 g | 248% | |
| Total Sugars | 14.4 g | ||
| Protein | 77.3 g | 155% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 617 mg | 47% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 1884 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
