Low Carb Chocolate Cream Pie

Low Carb Chocolate Cream Pie - Recipe from Sharon's friend.

• Ready In: 25 mins
• Serves: 20
• Yields: 20 mini muffin sized pies

Ingredients

• 2  cups  almond meal
• 2  tablespoons coconut oil
• 3  tablespoons ghee
• 1⁄4 teaspoon salt
• 1  teaspoon vanilla extract
• 1⁄4 cup Splenda granular (sugar substitute)
• 1  pint heavy whipping cream
• 4  ounces cream cheese
• 2 (1 ounce) boxes sugar-free instant chocolate pudding mix
• 2  tablespoons water

Directions

1. Crust.
2. Melt 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.
3. Filling.
4. Whip 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.
5. I have substituted sugar free pudding with sugar free lime jello and fresh squeezed limes to make Key Lime Pie!