Keto Chocolate Cream Pie Recipe- From Scratch

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A chocolate cream pie was one of my favorite pies because I loved everything growing up that had to do with chocolate!!! Was never a huge fruit pie fan if there was a chocolate option to be had. So when I see these pies at restaurants, it’s always so hard for me to resist. So I had to figure out a keto version. This is the tamest version of this pie, if I didn’t care about carb count I would add a pile of whipped cream, chocolate ganache drizzle and maybe even some nuts or peanut butter. The base of the pie filling is the hard part, you can jazz it up however you would like. Even switch out the crust for any of the others on my channel, I’ve gone a bunch of different cookie crusts, shortbread crusts, coconut flour crusts, graham cracker. Possibilities are endless!!!
#coconutflour #nutfree

Ingredients, blog link and macros below!!!!

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Alycia J Distefano
P. O. Box 56
Derby, NY 14047

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Witon Disposable Piping bags 50CT. –
Wilton Disposable Piping bags 12 CT. –
Rolling pin –
Microplane –
Wilton decorating tip set –
Emersion Blender –
Mixing bowls-
Silicon spatulas-
Silicon whisks-
Scale –
Infrared Thermometer –
Mini Offset Spatula –
Pyrex measuring cups –
Pyrex bowls-
Hamilton Beach Food Processor –
Kitchen Aide 5 qt. Mixer –
Hand Mixer I love –

Lakanto powdered monkfruit-
Anthony’s powdered monkfruit –
Heavy Cream powder –
Isopure Unflavored whey protein isolate-
Coconut Flour –
Xanthan Gum –
Oat Fiber –

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Keto Chocolate Cream Pie Ingredients
Filling:
16 oz./2 Cups Alterative Milk (cashew, almond, flax, oat ect)
24 g/1/4 Cup Cocoa Powder
24 g/1/4 Cup Heavy Cream Powder
45 g/1/4 Cup+2 Tbs. Powdered Sweetener
8 g/2 tsp. Arrowroot Starch/Powder
1/4 tsp. Salt
13 g/3 1/4 tsp. Gelatin
48 g/4 Tbs. Cold Water

4 oz./1/2 Cup Heavy Cream
30 g/1/4 Cup Powdered Sweetener (to taste)
Splash of Vanilla Extract

Keto Pie Crust Ingredients

29 g Unflavored Isopure whey protein isolate (one packed scoop)
30 g Coconut Flour (1/4 Cup)
30 g Oat Fiber (Naturtonix is what I use) (1/4 Cup + 2 Tbs.)
1 tsp. Xanthan Gum
1 tsp. Gelatin
3 oz. Grated Butter (Frozen) (6 Tbs.)
6-8 Tbs. Ice Water
Pinch of salt (omit if using salted butter)

Macros 1/8 of pie: With no extras
210 Calories
18 g Fat
19 g Total Carbs
6 g Fiber
9 g Sugar Alcohol
4 g Net Carbs
7 g Protein

Blog Link to Full Recipe-

source

Comments

comments

33 COMMENTS

  1. This looks SO good, Alycia! Thank you for your expertise, in crafting these amazing desserts! I was wondering … you mentioned that you added peanut butter to the filling when you made it at the bakery … How much do you add, and at what point in the process do you add it? I am a huge sucker for pb/choc combo! Btw, I am so proud of you for hitting your goal weight and, especially, for doing it without any cheating. Congratulations on getting married too! God bless!

  2. I've learned (the hard way) that the gelatin HAS TO bloom and be heated to dissolve before using or it will not set.
    I LOVE your recipes. 🥰 So awesome!
    Chocolate is one of my favorite cream pies. I like banana and lemon, too. 😋

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