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
- 1½ tspvegetable oil
- ½ tspvanilla extract
- ¼ cupSweet Bean Granulated Sweetener
- ⅛ tspsalt
- ½ cupcoconut flour
- ¼ cupcold butter (cut into cubes)
Filling
- 1¾ cupssugar-free chocolate chips
- 8 ozcream cheese (room temperature)
- ¼ cupSweet Bean Granulated Sweetener
- 1 tspvanilla extract
- 1 cupheavy whipping cream (whipped)
Topping
- ¾ cupheavy whipping cream
- ¼ cupSweet Bean Sweetener (powdered)
- sugar-free chocolate curls (for garnish)
Instructions
- 1
Preheat oven to 350°F. In a food processor, pulse wet crust ingredients together. Add dry ingredients and cold butter cubes; pulse until crumbly.
- 2
Press dough into a pie plate about ⅛" thick. Poke holes with a fork. Bake 5–6 minutes. Cool completely.
- 3
Melt chocolate chips in a double boiler or microwave (1 minute, then 10–15 second intervals, stirring between each). Cool to room temperature.
- 4
Whip 1 cup cream with ¼ cup sweetener until stiff. Refrigerate.
- 5
Beat cream cheese, ¼ cup sweetener, and vanilla until light and smooth. Mix in melted chocolate until uniform. Fold in whipped cream.
- 6
Spoon filling into cooled crust. Refrigerate at least 2 hours until firm.
- 7
Topping: whip ¾ cup cream with ¼ cup powdered sweetener until stiff. Top pie with whipped cream and chocolate shavings before serving.