1/2 Photos of Low Carb Chocolate Cream Pie
Low Carb Chocolate Cream Pie - Recipe from Sharon's friend.
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- 2Melt coconut oil or butter, add sweetener, vanilla and butter extract, salt and almond meal in a bowl. Take mixture and press into a deep dish pie pan. Bake at 350* for about 15 to 20 minutes. Cool crust.
- 4Whip heavy whipping cream till it forms a peak (about 5 minutes). Add brick of cream cheese that is at room temperature (really clumpy if added cold). **Can add some Truvia if you want a little more sweetness, Joe prefers no added sweetness**. Add both boxes of pudding mix. Mixture will be very thick, add water as needed to make mixture smooth not thick. Pour into cooled crust and refrigerate for about 1 hour.
- 5I have substituted sugar free pudding with sugar free lime jello and fresh squeezed limes to make Key Lime Pie!
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Nutritional Facts for Low Carb Chocolate Cream Pie
Serving Size: 1 (46 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 185.3
- Calories from Fat 168
- Total Fat 18.7 g
- Saturated Fat 9.3 g
- Cholesterol 43.7 mg
- Sodium 56.5 mg
- Total Carbohydrate 2.9 g
- Dietary Fiber 1.1 g
- Sugars 0.6 g
- Protein 2.8 g
The following items or measurements are not included: