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Tuesday, April 26, 2011

Low Carb Chocolate Cream Pie recipe

Jennifer Durling Maness Nelson invented this crust,
it sounds awesome!!

"This is my Atkins friendly chocolate cream pie that I am SO proud of!
Cheat? Why cheat when you can eat this??
Okay, the crust I am especially proud of guys,
because I made it up myself!"
by, Jennifer Durling Maness Nelson

1 1/2 cups almond flour,
3/4 tsp. baking powder,
1/2 cup shredded unsweetened coconut,
1/2 cup powdered Splenda,
blend well with a fork and then mix
in 1/4 cup salted butter and 1 egg.
You will get a nice dough ball that you can
press into a pie plate with fingers dipped in water.
It looks messy, but once it bakes,
it comes out soft and flaky like a real pie crust!
Bake at 350 degrees about 20 minutes.

I used this recipe for the pie filling:

Ingredients for filling:

except I used 1 cup ricotta
and 1 cup cream cheese.
Also, I don't add salt, because it takes away from the sweetness
and there is enough salt in the ricotta.
To sweeten I added
3/4 cups Splenda powder and
1/4 - 1/2 cup sugar free maple syrup.
Oh boy, I can't wait to try!
(I've already tried a bit of the crust. :) Happy Atkins

Thank you Jennifer, so much, for allowing me to use this in my blog!!
Sounds great!

1 comment:

  1. Quick n' Dirty Chocolate Pie

    Serves 8-10

    2-4 tablespoons organic heavy cream
    1/3-1/2 cup erythritol, powdered, OR 3 tablespoons honey
    2 cups ricotta cheese
    1 teaspoon pure vanilla extract
    1/8 teaspoon good tasting pure stevia extract
    3 ounces unsweetened chocolate, chopped
    1/4 teaspoon coarse sea salt

    Powder erythritol (if using) in coffee grinder or Magic Bullet. Add heavy cream, honey (or erythritol), salt, ricotta, stevia, and vanilla to food processor. Blend for a couple minutes, until perfectly smooth. No lumps! Melt unsweetened chocolate on HIGH in microwave for 40 seconds. Stir, and melt chocolate in 15 second intervals until liquefied. Scrape chocolate into food processor and blend until thoroughly incorporated, with no streaks of chocolate visible. Taste filling, and add more stevia if necessary. Spread filling into a pie plate lined with plastic wrap. Chill until firm. Remove from pie plate using plastic wrap, and invert onto a flat surface. Invert again on to serving platter. Top with stevia-sweetened fresh whipped cream (3/4 cup), piped from a zip top bag with the corner cut. Grate 85% cacao chocolate over whipped cream if desired.

    ~4g net carbs per 1/8th of a recipe (with erythritol)
    ~10g net carbs per 1/8th of a recipe (with honey)


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