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7 Carb Chocolate Pie

I’m going, to be frank with you, I really don’t like pie. Something about the crust just doesn’t do it for me. Because of that, I’ve never made a regular pie. That being said, as I type this, I am consuming a piece of chocolate pie so incredibly wonderful that it was kidnapped for consumption by those of us in the household who don’t eat low carb.
This particular pie is an incredibly rich dessert. The crust has a wonderful dark chocolate flavor, remarkably reminiscent of brownie (which it may be altered into in the very near future….). The filling is light and creamy, very much like chocolate mousse. We cut the pie into eighths, and even that was a little bit too much as rich as it was. Each of the eight slices of the pie has .8 carbs
I’m sure you’re ready to eat this yourself, so without further delay… Chocolate Pie!
Crust: (Thank you to Sugar-Free Mom for the base recipe)
2 cups Almond Flour
1/8th tsp of salt
3 tbsp of butter
1/4 cup of cocoa powder
2 tsp Splenda (This can be eliminated for fewer carbs*)
1/8 tsp Stevia Cinnamon Sweetener
1/8 tsp Stevia Vanilla Sweetener
Combine all dry ingredients, add butter, (melted) egg and stevia flavorings. Press into a greased and powdered pan (use cocoa powder) perforate with fork and minutes bake for 12 at 350 degrees. Cool before filling.
2 cups of Heavy Cream
3 egg whites
2/3 cup of cocoa powder (make sure your cocoa is zero carb!)
2 tsp of Splenda
1 tsp chilled coffee (does not add coffee flavor, richens the chocolate)
Combine ingredients beat until fluffy.
Chocolate Garnish:
100% chocolate bar
1/8 tsp of stevia sweetener
Melt chocolate, add sweetener (this is a good place to add fat if you need. 1 tsp olive oil) allow to harden in the chocolate mold (or ice cube trays but do not freeze)  grate chocolate over pie filling as garnish.
We chose to do part Splenda, part Stevia because we find that straight stevia has a tendency to be more bitter. You are welcome to use straight Stevia or combine it with your own choice of sweeteners.


Edit: A note from CJ, if you let the pie sit overnight, the crust becomes even more brownie like. He likes it better.



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  1. There is no way this pie is 7 net carbs total, maybe 7 per slice! The 2 cups almond flour alone is 16 net carbs if you use Anthony’s, which is the lowest in carbs I could find. Misleading recipe!!

  2. I have a couple of issues with this recipe. It says 3 egg whites for the filling, but nothing about how long to cook the filling and at what temperature! It’s either wrong, or its suggesting people to eat raw eggs. Another issue is, there is NO WAY this pie is edible with that large amount of cocoa powder and small amount of sweetener. Gag. I changed the sweeten tsp to cups and left out the egg. It’s the only way this works at all.

  3. I put in all her ingredients into a recipe calculator and came up with 7 carbs per slice if cut into 8 slices.. not counting the choc garnish. Nutrition Facts

    8 Servings
    Amount Per Serving
    Total Fat
    42.2 g
    Saturated Fat
    18.2 g
    Polyunsaturated Fat
    4.6 g
    Monounsaturated Fat
    17.0 g
    116.4 mg
    155.5 mg
    382.9 mg
    Total Carbohydrate
    13.5 g
    Dietary Fiber
    6.4 g
    3.0 g
    11.3 g

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