Sugar-Free Chocolate Cream Pie
A luscious chocolate cream filling on a coconut flour crust, topped with whipped cream and chocolate curls. No added sugar.
Ingredients
Crust
- 1egg
- 1½tspvegetable oil
- ½tspvanilla extract
- ¼cupSweet Bean Granulated Sweetener
- ⅛tspsalt
- ½cupcoconut flour
- ¼cupcold butter (cut into cubes)
Filling
- 1¾cupssugar-free chocolate chips
- 8ozcream cheese (room temperature)
- ¼cupSweet Bean Granulated Sweetener
- 1tspvanilla extract
- 1cupheavy whipping cream (whipped)
Topping
- ¾cupheavy whipping cream
- ¼cupSweet Bean Sweetener (powdered)
- sugar-free chocolate curls (for garnish)
Instructions
Preheat oven to 350°F. In a food processor, pulse wet crust ingredients together. Add dry ingredients and cold butter cubes; pulse until crumbly.
Press dough into a pie plate about ⅛" thick. Poke holes with a fork. Bake 5–6 minutes. Cool completely.
Melt chocolate chips in a double boiler or microwave (1 minute, then 10–15 second intervals, stirring between each). Cool to room temperature.
Whip 1 cup cream until stiff. Refrigerate.
Beat cream cheese, ¼ cup sweetener, and vanilla until light and smooth. Mix in melted chocolate until uniform. Fold in whipped cream.
Spoon filling into cooled crust. Refrigerate at least 2 hours until firm.
Topping: whip ¾ cup cream with ¼ cup powdered sweetener until stiff. Top pie with whipped cream and chocolate shavings before serving.