Chocolate Silk Pie with Grain-free Crust (dairy, grain and sugar free)
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Chocolate Silk Pie with Grain-free Crust (dairy, grain and sugar free)
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Ingredients
Crust
- 1/4 cup almond butter (or other seed or nut butter; see Make Your Own Nut Butter)
- 2 tablespoons coconut oil
- 1 egg (or alternative--see Recipe Notes)
- 1/2 teaspoon vanilla
- 1/3 cup low-carb sweetener
- 1 cup almond flour (packed)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon Stevia extract see How to Use Stevia, pure
Filling
- 1 3/4 coconut milk (divided; unsweetened; see Easiest Coconut Milk)
- 1/2 cup low-carb sweetener
- 1/8 teaspoon salt
- 3 tablespoons cocoa powder (or carob powder; sifted; I skip the sifting when I am in a hurry :-))
- 3/4 cup cocoa powder or carob powder; sifted
- 1 teaspoon vanilla
- 1/2 cup coconut oil
- 3 egg or Homemade Egg Substitute. For low-carb option use flax, chia, or gelatin egg; use a gelatin egg for AIP, yolk
- 1/8 teaspoon Stevia extract
Instructions
For the Crust
- Preheat the oven to 325 degrees F, but only to 275 degrees if using honey in the crust. Combine the seed or nut butter and fat in a saucepan over very low heat and melt. Remove from heat and add the egg, vanilla and sweetener. Add the almond flour, baking powder, salt and stevia to form a thick dough.
- Moisten hands and press the dough into and up the sides of a prepared 9 inch pie plate, a springform pan. Alternatively, an 8 inch baking dish can be used as well. Bake for 15-20 minutes until slightly browned around the edges. Turn off oven and leave door closed.
The Filling
- Heat 1 1/2 cups coconut milk, sweetener and salt in a saucepan over medium-low heat. Combine remaining coconut milk and the 3 tablespoon cocoa powder, whisk, and add to the pan.
- Pour 1/2 of the warm coconut milk mixture over the egg yolks (or substitute) and whisk (constantly if using real eggs).
- Add the egg mixture to the warm coconut milk mixture in the saucepan, whisking constantly. Finally, add the remaining cocoa and whisk again.
- Cook for 3 to 5 minutes over medium-low heat, stirring until the mixture coats the back of a spoon. Remove from heat and stir in the vanilla, coconut oil and stevia. Whisk until smooth and the fat has melted.
- Briefly puree the mixture in a blender or process in food processor for a more silky texture, if desired.
- Spoon into pie shell. Cool uncovered in the refrigerator or freezer until the top is firm.
Nutrition Information
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Calories
377kcal
(19%)
Carbohydrates
12g
(4%)
Protein
10g
(20%)
Fat
37g
(57%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
107mg
(36%)
Sodium
141mg
(6%)
Potassium
288mg
(6%)
Fiber
6g
(24%)
Sugar
1g
(2%)
Vitamin A
145IU
(3%)
Vitamin C
1mg
(1%)
Calcium
105mg
(11%)
Iron
3mg
(17%)
Net Carbohydrates
6g
Nutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 12g | 4% |
| Protein | 10g | 20% |
| Fat | 37g | 57% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 141mg | 6% |
| Potassium | 288mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 105mg | 11% |
| Iron | 3mg | 17% |
| Net Carbohydrates | 6g |
* Percent Daily Values are based on a 2,000 calorie diet.
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