Servings
Font
Back
Chocolate Silk Pie with Grain-free Crust (dairy, grain and sugar free)
0 from 0 votes

Chocolate Silk Pie with Grain-free Crust (dairy, grain and sugar free)

 

Servings: 7
Calories: 377 kcal
Course: Dessert
Cuisine: Vegan, Keto, AIP

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
    Cup of Yum
  1. 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.
  2. 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
  1. 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.
  2. Pour 1/2 of the warm coconut milk mixture over the egg yolks (or substitute) and whisk (constantly if using real eggs).
  3. Add the egg mixture to the warm coconut milk mixture in the saucepan, whisking constantly.  Finally, add the remaining cocoa and whisk again.
  4. 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.
  5. Briefly puree the mixture in a blender or process in food processor for a more silky texture, if desired.
  6. Spoon into pie shell.  Cool uncovered in the refrigerator or freezer until the top is firm.

Nutrition Information

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: 7 Serving

Amount Per Serving

Calories 377

% 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.