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KETO CHOCOLATE CREAM PIE

 KETO CHOCOLATE CREAM PIE 


This keto chocolate cream pie is a low-carb version! 

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 KETO CHOCOLATE CREAM PIE 



Hands down one of my favorite chocolate fillings ever! Also, I’m pretty proud of myself because this is the first time I successfully made something using gelatin indulge. 



INGREDIENTS:


(serves 8)

▪️Crust:

  • 200g almond flour
  • 50g butter, melted
  • 1 egg
  • 30g erythritol
  • Pinch of salt

▪️Filling:

  • 500ml (2 cups) heavy cream
  • 1 bar Dark Chocolate (Beketouk)
  • 3 tbsp water
  • 2 tsp gelatin
  • 20g erythritol

▪️Topping: 

125ml (½ cup) whipped heavy cream





INSTRUCTIONS:


Preheat oven to 350F/180C. 
Smear a silicone tart pan with a bit of coconut oil. In a bowl, using a hand mixer, mix together all ingredients for the crust. 
Form into a ball, wrap with foil and chill for an hour. In the meantime, let gelatin bloom in water for five minutes. 

Heat up heavy cream (no boiling!), melt chocolate, add erythritol, and whisk in gelatin. Set aside to cool. Remove crust from the fridge, roll between two parchment paper sheets, and place in the tart form. 

Bake for 20-30 minutes. Once cooled, fill with cooled chocolate mixture and place in the fridge for at least 6 hours. Decorate with whipped cream and shaved chocolate!



Nutritional information:

Per piece: 
- 482 kcal 
- 47g fat 
- 11g carbs (4.8g net) 
- 6.5g protein

Recipe from Ketokamila.

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