low carb sugar free chocolate pie

 

yeah - but because I am such a chocolate pie lover - this is what I changed it to

I doubled the recipe below for the pie in a cake pan
_______________________
1/2 cup of unsweetened cocoa powder
1/4 cup of erythritol 
1/4 cup of splenda essentials
dash of salt
4 squares of Lindt 85 %
2 eggs
2 cups of unsweetened chocolate almond milk 
1 tsp of vanilla
1 tbls of butter 

For crust -
1 cup of almond flour or almond meal
1 tbls of splenda essentials
3 tbls of unsalted butter
___________________________________________

Mix together your cocoa and sweeteners and salt
add your almond milk and eggs and stir constantly over a medium to high heat until boiling ( it doesn't really thicken right here), once it comes to a boil while your stirring it let it go like that for a few minutes then take off the heat and add your lindt bar broken up and stir into the mixture, your butter and vanilla.

put oven on *350 and add butter to a cake pan or pie pan and let melt, once melted add your almond flour and sweetener and press down to form your crust and bake until lightly browned. Once your pie filling is cooled just a bit pour it over your crust and chill for a few hours before devouring .......

Low carb coconut cream pie

I had been searching a searching for a low carb coconut cream pie, but all I found were custards or pies that you had to use xanthan gum or gelatin and I don't like either one too much, so I decided to take my chocolate pie recipe and change it up a bit to make this one.

I finally also found some coconut milk that was lower in carbs, only 1 carb per 1 cup

so for this pie I used a coconut flake crust, but for lower carbs next time I will do an almond flour crust I think.

Crust - 3 tbls of butter or coconut oil melted in your pie pan (I melted mine in the oven directly in the pie pan)

once your butter or oil is melted add some sweetener and about 1 cup of unsweetened coconut flakes or 1 1/2 cups of almond flour or almond meal and pack down into the pie plate and bake until browned

Pie filling - 1 1/2 cups of coconut milk and 1/2 cup of heavy whipping cream - or to lower carbs just use 2 cups of your coconut milk

1/2 cup of erythritol

1/4 cup of splenda essentials 

3 eggs

1 cup of unsweetened coconut flakes

1/4 tsp of vanilla

pat of unsalted butter

____________________________________________

Mix your sugars together and then add your milk and eggs, bring to a boil stir constantly, once it comes to a good boil turn off heat and add your vanilla, butter, and coconut flakes and set aside to cool just a bit, once cooled down pour your pie filling into your crust and let cool and set in the frig for at least 2-3 hrs before serving - add a whipped topping if you choose.

* as a side note - these are the sweeteners I used but if your like me you will like to tweak things to your taste.