Low Carb Mini Chocolate Cream Pie

Here’s another cream pie flavor I’m surprised I didn’t make earlier.  But it’s here now, so enjoy!

Low Carb Mini Chocolate Cream Pie

Crust

2 tablespoons salted butter
2 teaspoons powdered erythritol
1/4 teaspoon vanilla extract
1 tablespoon coconut flour

Chocolate Filling

1/4 cup heavy whipping cream
1/4 cup water
2 tablespoons unsweetened cocoa powder
2 tablespoons powdered erythritol
1 tablespoon Fiberfit Liquid
1/2 teaspoon vanilla extract
1  1/2 teaspoons glucomannan powder

Cream Topping

1/8 cup heavy whipping cream
1/2 teaspoon powdered erythritol
1/2 teaspoon Fiberfit Liquid
1/8 teaspoon vanilla extract

Spray or grease a small microwavable bowl.  Set aside.  In another small microwavable bowl, melt butter.  Add erythritol and vanilla; mix well.  Mix in coconut flour until smooth.  Spread in bottom of prepared bowl and microwave for 30 seconds (or until getting dry, but not turning brown).  Set aside for 15 minutes to cool and firm up.

In a small bowl, whisk cream, water, cocoa, erythritol, Fiberfit, and vanilla for the filling until frothy.  Whisk in glucomannan powder very gradually to avoid lumps.  Continue whisking until it starts to thicken.  Pour over cooled crust in bowl.  Set aside to firm up.

In another small bowl, use mixer or egg beater to whip Cream Topping ingredients until stiff.  Carefully spread on top of chocolate filling.  Chill in frig.  (I left mine in the frig for an hour.)

This makes 1 serving with about 6 net carbs.

Advertisements
This entry was posted in Coconut Flour Recipes, Pie and Cake Recipes. Bookmark the permalink.