Low carb, keto friendly three layers chocolate pie, sugar free, wheat flour free, gluten free, with a dairy free version and also diabetic friendly!
Keto / low carb
This keto pie is so chocolatey!
If you love chocolate like me this recipe will become your favorite.
It consists of three layers of different textures but every one of them is full of chocolate flavor.
The crust is made of a cake that can prepared a day before, and melted chocolate.
The middle layer is a cocoa custard that I usually make with leftover egg yolks.
The third layer is a classic ganache that gives a richer texture and chocolate flavor.
As you can see, this is a complex recipe that may require a little more time but rewards those who decide to give it a try.
I consider it is the perfect dessert for a special occasion such as anniversary, birthday or any celebration.
The sure thing is that you will enjoy it and no one will believe that you didn't add sugar and wheat flour!
Keto Chocolate Pie
Servings: 15
• Cake crust ingredients:
50 g / Coconut flour
70 g / Almond flour
25 g / Cocoa powder
12 g / Baking powder
140 g / Erythritol-stevia blend or any other 1:1 natural sweetener
6 / Medium sized eggs (or 5 large)
80 g / Melted butter
100 g / Cream cheese*
100 g / Dark chocolate (> 85% cocoa)
• Instructions for the cake crust:
1 Preheat the oven at 175°C (conversational).
2 Mix all the dry ingredients except chocolate.
3 In second bowl, beat the eggs and the sweetener for 5 minutes.
4 Add melted butter, cream cheese and gradually the dry ingredients.
5 Place the batter into a baking tin covered with parchment paper, and bake for about 30 minutes.
Check!
6 After baking, let the cake in the form for another 5 minutes. Then take out and let cool.
7 After the cake cools, crumble it with your hands in a bowl.
8 Melt the chocolate on a double boiler and mix into the crumbled cake.
9 Spread this dough on the base and on the sides of tart form (I use a 18x27cm square form with removable sides).
10 Place the crust in the fridge.
* Notes:
• Recipe ingredients must be at room temperature.
• Butter can be replaced with 75 g coconut oil or 70 ml olive oil.
• Cream cheese can be replaced with almond milk.
• If you want to make the pie the next day: After the cake is cooled, store it in a bowl or wrap with a cling film to prevent drying.
This cake recipe is easy and tasty.
You can also bake it whenever you want an easy cake!
• Ingredients for the custard layer:
6 / Yolks (from medium sized eggs)
250 ml / Water
250 ml / Bio heavy cream*
80 g / Erythritol-stevia blend or any other 1:1 natural sweetener
8 g / Powdered gelatin
1/8 tsp / Salt
1 tsp / Homemade vanilla extract
1/4 tsp / Guar gum (or xanthan gum)
25 g / Cocoa powder
• Instructions for the custard layer:
1 In a sauce pan, heat the heavy cream and water.
2 Mix cocoa powder, guar gum, salt and sweetener and add to the hot heavy cream, stirring quickly with a hand whisk.
3 When boiling starts, add vanilla extract and set aside.
4 Mix gelatin powder with 2-3 tbsp of water and let bloom for 5 minutes.
5 Beat the yolks lightly and add some of the hot mixture, stirring constantly.
6 Then add the yolk mixture and gelatin into the sauce pan and place again on low to medium heat.
7 Stir constantly until the custard thickens slightly but not boil (this takes about 10 minutes).
8 Allow the custard to cool at room temperature and then spread over the pie crust.
9 Place in the fridge for at least 4 hours or overnight to set.
*Note:
Heavy cream can be replaced with coconut cream (or you can use 400ml of coconut milk + 100 ml water).
• Ingredients for the ganache layer:
100 ml / Heavy Cream*
70 g / Chopped dark chocolate
(> 85% cocoa)
• Instructions for ganache layer:
1 In a sause pan heat the heavy cream on low.
2 Before boiling starts, set aside and add the chopped chocolate.
3 Mix well with a hand whisk until smooth ganache.
4 Set aside to cool and then spread over the custard layer that's already set.
5 To decorate the pie you can use a fork and form wavy lines on the ganache.
• Serve and enjoy!
Place and store this pie in the fridge for up to 5 days.
*Note:
• Heavy cream can be replaced with coconut cream for those who avoid dairy.
Macros for 1 serving:
Protein: 8.6 g
Carbohydrates (net): 4.6 g
Fat: 28 g
Energy: 303 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
According to the current copyright law (N.2121/93), the republishing of part or the whole text, photos or videos as well as the rest of the article of this recipe is prohibited without the written permission of the author. It is also prohibited to use the recipes for commercial or other reasons and to exploit them in any way, without the written permission of the author.