Low Carb Chocolate Cream Pie

Submitted by katlienc

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

 

• Ready In: 25mins
• Ingredients: 10
• Yields: 20 mini muffin sized pies
• Serves: 20

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!

Reviews

[Sharbysyd]

My husband and I both loved this pie. It reminded me of a frozen chocolate cream pie that my mom used to buy for us when I was a kid. I think the brand was Morton if I remember correctly and if not then possibly Banquet. I used to love those pies. It was great to have a low carb version of that pie. My husband gave it 5.5 stars and that's the highest rating from him because he rarely rates anything above 4 stars. Thanks for the easy and delicious recipe.