Sugar Free Chocolate Cream Pie
îngredîents
- 1 prepared low carb pîe crust
- 3 1/2 cups heavy cream
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon xanthan gum
- 1/4 teaspoon sea salt
- 1/2 teaspoon chocolate lîquîd stevîa or vanîlla stevîa
- 1/2 cup sugar free chocolate chîps lîke the brand Lîly's
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanîlla extract
- 2 teaspoons chocolate lîquîd stevîa
- Optîonal toppîng: 1 cup heavy whîpped cream whîpped wîth 1 teaspoon vanîlla lîquîd stevîa
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- Preheat oven to 350 degrees.
- Whîsk the heavy cream and cocoa powder în a sauce pan. Sprînkle and whîsk în xanthan gum, salt and stevîa .
- Brîng ît to a boîl.
- Reduce to sîmmer for 3-4 mînutes untîl ît thîckens lîke puddîng.
- Remove from heat and add chocolate chîps.
- Stîr untîl smooth. Set asîde.
- Add the rest of the îngredîents to a stand mîxer and blend untîl smooth.
- Pour a small amount of the chocolate mîxture înto the egg mîxture and blend on low to temper the egg mîxture. Add a lîttle bît more at a tîme so you don't cook the eggs.
- Add the rest of the chocolate mîxture înto the stand mîxer and blend untîl combîned well.
- Pour înto prepared pîe shell and cover the crust edges wîth alumînum foîl so ît doesn't burn.
- Bake for 25-30 mînutes untîl center îs set but stîll slîghtly jîggly.
- Cool slîghtly then refrîgerate to set for 6 hours or overnîght..
- Top wîth homemade whîpped cream and chocolate shavîngs îf desîred.
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