Low carb chocolate custard pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Crust1/2 cp. almond flour1/4 cp. coconut flour3 tbsp flax seed meal1/4 cp. cocoa powder1/2 cp. erythritol1/4 cp. equivalent sucralose6 tbsp melted butterCustard4 large eggs1/2 cp. erythritol1/2 cp. equivalent sucralose1 tsp vanilla extract2 cp. almond milk (unsweetened)1/2 cp. heavy cream1/4 tsp. salt1/4 cp. cocoa powderTopping1 cp. heavy cream1 tsp vanilla extract2 tsp equivalent sucralose
1. Mix all of the crust ingredients in a large bowl.
2. Press into the bottom of a standard pie plate and chill in the refrigerator for 1 hour.
3. While the crust is chilling, place all of the custard ingredients in a blender and thoroughly blend on high.
4. Once the crust has chilled, pour filling into the crust.
5. Bake at 350° for 40-45 minutes or until center sets.
6. Remove from oven and cool.
7. Whip heavy cream, sucralose and vanilla until stiff peaks form.
8. spread over the top of the pie and refrigerate until ready to eat.
Serving Size: makes 8 servings
2. Press into the bottom of a standard pie plate and chill in the refrigerator for 1 hour.
3. While the crust is chilling, place all of the custard ingredients in a blender and thoroughly blend on high.
4. Once the crust has chilled, pour filling into the crust.
5. Bake at 350° for 40-45 minutes or until center sets.
6. Remove from oven and cool.
7. Whip heavy cream, sucralose and vanilla until stiff peaks form.
8. spread over the top of the pie and refrigerate until ready to eat.
Serving Size: makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 353.6
- Total Fat: 33.5 g
- Cholesterol: 177.4 mg
- Sodium: 239.0 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 4.0 g
- Protein: 8.0 g
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