Thursday, October 8, 2015

Chocolate Pie

7 Carb Chocolate Pie
(Seriously, the entire pie is 7 carbs... all of it.)



I'm going to be frank with you, I really don't like pie. Something about the crust just doesn't do it for me. Because of that I've never made a regular pie. That being said, as I type this, I am consuming a piece of chocolate pie so incredibly wonderful that it was kidnapped for consumption by those of us in the household who don't eat low carb.




                                             ______________________________________
This particular pie is an incredibly rich dessert. The crust has a wonderful dark chocolate flavor, remarkably reminiscent of brownie (which it may be altered into in the very near future....). The filling is light and creamy, very much like chocolate mousse. We cut the pie into eighths, and even that was a little bit too much as rich as it was. Each of the eight slices of the pie have .8 carbs
I'm sure you're ready to eat this yourself, so without further delay... Chocolate Pie!

Crust: (Thank you to Sugar Free Mom for the base recipe)





2 cups Almond Flour
1/8th Tsp of salt 
3 tbsp of butter 
1/4 cup of cocoa powder 
2 tsp Splenda (This can be eliminated for less carbs*)
1/8 tsp Stevita Cinnamon Sweetener
1/8 tsp Stevita Vanilla Sweetener

Combine all dry ingredients, add butter, (melted) egg and stevita flavorings. Press into a greased and powdered pan (use cocoa powder) perferate with fork and minutes bake for 12 at 350 degrees. Cool before filling.


Filling:
2 cups of Heavy Cream 
3 egg whites
2/3 cup of cocoa powder (make sure your cocoa is zero carb!)
2 tsp of Splenda 
1 tsp chilled coffee (does not add coffee flavor, richens the chocolate)

Combine ingredients, beat until fluffy.

Chocolate Garnish:




100% chocolate bar
1/8 tsp of stevia sweetener


Melt chocolate, add sweetener (this is a good place to add fat if you need. 1 tsp olive oil) allow to harden in chocolate mold (or ice cub trays but do not freeze)  grate chocolate over pie filling as garnish.


*
We chose to do part Splenda, part Stevia because we find that straight stevia has a tendency to be more bitter. You are welcome to use straight Stevia, or combine it with your own choice of sweeteners. 



Enjoy!


Edit: A note from CJ, if you let the pie sit over night, the crust becomes even more brownie like. He likes it better.

59 comments:

  1. You say egg in crust, but it isn't in the list? Just add 1 egg or egg white.. Just curious thanks..

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    Replies
    1. I'm wondering also. Have you tried it

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    2. I'm wondering also. Have you tried it

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    3. I did yesterday. On a scale of 1-10 ... it gets a 1. Even my husband who loves dark chocolate did not like it. Was very sad. We were looking forward to this.

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    4. I am sorry to report, I don't like this pie and will never make it again. I made it as directed and tasted the filling. It was bitter -- not sweet enough by a long shot. I had to add 2/3 cup of Splenda, 1/3 cup at a time, and it was bleh. So I then added 1/4 cup of Sugar Free Hazelnut Syrup. That helped, but although I added the egg in the crust, it was not one bit tasty to my family. There are so many actually good recipes for Keto out there, I am not ever going to make this again. I'm sorry for the bad review, but the pie is actually bad.

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  2. In the original recipe from sugar free mom, there's an egg in the crust ingredients.
    I think it was omitted in error from this recipe.

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  3. In the original recipe from sugar free mom, there's an egg in the crust ingredients.
    I think it was omitted in error from this recipe.

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  4. I logged the recipe in myfitnesspal minus the splenda. I got 6 net carbs a slice (1/8 of pie). Still good. But I wanted to let you know and see if maybe I did something wrong.

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    Replies
    1. Please be advised that the My Fitness Pal app does not subtract fiber or sugar alcohols from original Carbs. You must do it yourself inorder to get the actual net carb amount.

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  5. HWC is .5 carbs per tbsp, when you use two cups it comes out to 15 carbs. My Almond flour was 16 carbs for two cups. It still comes out to 5.6 carbs per 1/8th of the pie which isn't bad. :) Crust is cooling... fingers are crossed. I seriously need a chocolate fix.

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    Replies
    1. Organic heavy creams usually have 0 carbs. They’re out there! Although I have no idea where you would find 0 carb cocoa powder

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    2. Are you guys calculating your net carbs properly? doesn't sound like it. Google how to calculate net carbs, my fitness pal does not calculate them for you.

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  6. I'd like to know where one finds zero carb cocoa powder.

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    Replies
    1. Grocery store. It's powdered bakers chocolate. Or health food stores. Amazon sells a natural caco powder.

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    2. Maybe you could post link to 0 carb cocoa powder or mention a name brand?? ...have never seen or heard of it ...there are always some carbs. ...seriously, I think you need to recalculate the carbs in this recipe ...almond flour & heavy whipping cream all have carbs & you don't seem to have accounted for them. Cream has .5-1 per TBL (and we are using 2 cups here), almond flour has 2-3 net carbs per 1/4 cup (and again, we are using 2 cups) ...maybe I missing something? I truly don't intend to be harsh or rude ...but I think this pie is 6 or 7 per piece, not the whole pie ??? :)

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    3. FYI some Heavy Whipping Cream brands have 0 carbs

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    4. Yes, the label states that per T. But they are allowed to say "0" when it's really 0.5 There ARE carbs no matter what your label states in HWC

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    5. Hershey's unsweetened cocoa is 3 g carbs and 2 g fiber so it's 1 net carb. Also most heavy whipping cream is 0 carbs, not to be confused with Half and Half.

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  7. I am a diabetic so i am looking for new recipes to try, will definitely try it. thank you.

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  8. This pie tastes amazing, however the carb count is way off. Please fix this so it's not misleading, there's no possible way so much almond flour and HWC could be so little carbs.

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    Replies
    1. I agree. When I ran it through a recipe nutrition calculator it came out 15g carbs. Still trying to determine actual carbs.
      Will do it one item at a time.

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    2. Did you eat the filling with raw eggs?

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    3. You guys are not calculating net carbs properly

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  9. I want to try this recipe but the nutrition facts of the almond flour is 3 net grams of carbs per 1/4 cup. So idk if it's for real 7 carbs in total

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  10. I want to try this recipe but the nutrition facts of the almond flour is 3 net grams of carbs per 1/4 cup. So idk if it's for real 7 carbs in total

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  11. I want to try this recipe but the nutrition facts of the almond flour is 3 net grams of carbs per 1/4 cup. So idk if it's for real 7 carbs in total

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  12. Did anyone else have trouble getting there's to whip? I literally whipped mine for 15 minutes and it's thin as ever and will not harden?!

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    Replies
    1. Heavy whipping cream must be very chilled, and stay chilled to whip. It would take the highest setting on your mixer for a good solid minute or two. I have only had this happen once and the cream had been out on the counter for only 5 minutes or so.

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  13. Whip the cream separately, then fold in the other ingredients which you have combined beforehand...I make SF ice cream and that is how I get it fluffy before freezing...

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  14. This beautiful CHOCOLATE pie does sound amazing and will be on the table for a Hump Day Treat! Hope my husband doesn't inhale the whole pie before I can plate up a slice! I love CHOCOLATE!
    Thank you!

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  15. The pure, organic cacao powder that I found has 1 net carb per TABLESPOON.
    Where do I find one that's carb-less?

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  16. calories per serving? looks delish!!

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  17. Here is a link to the zero net carb baking cocoa to which the author refers: https://www.vitacost.com/equal-exchange-organic-baking-cocoa

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  18. I've inputed all the ingredients into MFP and the carb contend alone for almond flour alone was 56 carbs and heavy cream is 8 so confused where the 7carb in whole pie comes from.

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  19. I input the ingredients into a nutrition calculator. Here is the breakdown for 1/8 of the pie:


    Nutrition Facts
    Servings: 8
    Per Serving % Daily Value*
    Calories 217
    Total Fat 20.1g 26%
    Saturated Fat 10.7g 53%
    Trans Fat 0g
    Cholesterol 53mg 19%
    Sodium 59mg 3%
    Potassium 291mg 6%
    Total Carb 8.8g 3%
    Dietary Fiber 3.7g 13%
    Sugars 1.3g
    Protein 5.3g
    Vitamin A 19% · Vitamin C 0%
    Calcium 3% · Iron 9%

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  20. Thanks for sharing this amazing blog and the details about c&j nutrition really awesome.
    Good work.


    c&j nutrition

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  21. I'm using a pecan meal as a crust. With butter, a little stevia and some cocoa. Do you think that would help the carb count lower since no flour? And is this gonna be fluffy enough if done as directed or does it need to be done in a different order?

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  22. I'm using a pecan meal as a crust. With butter, a little stevia and some cocoa. Do you think that would help the carb count lower since no flour? And is this gonna be fluffy enough if done as directed or does it need to be done in a different order?

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  23. Not very good. I will choke it down or freeze it for moments of desperation only because I wasted 2 cups of almond flour on it.

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  24. I can only use Stevia as a sweetener. I see you have Splenda listed for use. Can the Stevia be used instead?

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  26. Are raw egg whites in the filling safe?

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    1. This comment has been removed by the author.

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    2. Are the egg whites listed in the filling really for the crust?

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  27. Hi
    I enter all the ingredients in my carb manager, I didn't put the egg tho and is not near close to 7net carb for the whole pie:

    1Slice is:

    11 net carbs
    41 fat
    16 prot
    495 calories

    I would advice everybody to cut the cake in 16 slices and not 8 :)

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  28. Just about finished making up filling when I realized I’ll be eating raw eggs ?? Is anybody else concerned by that??

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    Replies
    1. Yes I did too after making it!!! Did you eat it? In afraid!! Is it safe?

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  29. Don't do crust...make pie, pour into pie plate. Put in freezer, watch close and cut into 8 slices when starting to get hard or freeze, and cut it several times so it's easy to get out of pie pan. When it get hard as I like, I cut again and wrap each piece in saran wrap and place back into freezer. It's like having a ice cream bar...it will get real hard,,,so you may want to let it set awhile before you eat it but I like it right out of freezer.

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  30. I'm more concerned about eating raw eggs!! Help

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  31. I just made all of it! But can I eat raw egg????

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  32. Did I make it wrong?? With raw egg? Please respond before I serve it!!!!

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  33. This pie is *not* 7 net carbs in total. Even if you use the no carb cocoa powder, you are using 2 cups of almond flour. The lowest net carb blanched almond flour I have found is Anthony's on Amazon for 8 net carbs per cup...AND heavy whipping cream has fractional carbs which should be counted! Misleading recipe!!!

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