Almond Chocolate Pie

Delicious and light with no baking and only 5 net carbs per serving. This is my newest dessert creation and it was a homerun hit at Thanksgiving Dinner!

Crust:

• 1 ¼ c. almond flour
• 5 TBL cocoa
• 5 TBL Monk Fruit in the Raw or Swerve
• 3 ½ TBL butter or coconut oil, melted

Almond Butter Layer:

• ¾ c. whipping cream (note two uses)
• 8 oz. cream cheese, room temperature
• ¾ c. creamy almond butter
• ⅔ c. Monk Fruit in the Raw or Swerve

Chocolate Layer:

• 1 ½ c. heavy whipping cream (or full fat coconut cream)
• ½ cup water
• ⅔ c. Monk Fruit in the Raw or Swerve
• 4 egg yolks
• ½ tsp. xanthan gum, optional
• 4 TBL cocoa
• 1 ½ oz. unsweetened chocolate bar, chopped
• 3 TBL butter cut in thirds
• ½ tsp. vanilla

Crust:

1. Oil or butter a 9” spring form pan.
2. Mix crust ingredients and stir in butter until combined.
3. Pat crust mixture firmly into base of spring form pan.

Almond Butter Layer:

1. Whip ½ cup of whipping cream in a personal blender or with beaters until stiff peaks form.
2. In a separate bowl, mix remaining ¼ cup whipping cream, cream cheese, almond butter and sweetener until smooth.
3. Gently fold the whipped cream into almond butter mixture and spread over chocolate crust.

Chocolate Layer:

1. Heat cream and water until a slow simmer. Stir in sweetener and stir until dissolved.
2. Whisk egg yolks until creamy. Add some of the hot mixture (about ½ c.) to the eggs and stir. Then slowly add the tempered egg yolk mixture back into the cream.
3. Using xanthan gum lets the chocolate layer be much firmer, but it is optional. If you don’t have it, skip it. If you are using is, sprinkle on the surface of hot cream and stir until full dissolved.
4. Add in cocoa powder and cook until thickened, about 3-5 minutes.
5. Remove from heat and stir in chocolate bar until smooth. Stir in butter pieces until smooth.
6. Pour over almond butter layer. Refrigerate for 3-5 hours or overnight.

Makes 16 servings.

This does freeze well

Net carbs 5 grams per serving