KETO RECIPE: Chocolate Cream Pie
This smooth, chocolatey pie is so delicious and decadent with a keto-friendly chocolate cream cheese base and fresh whipped cream on top. This is a must have recipe for all of those chocolate lovers out there who are keeping their diet keto, low carb and sugar free. You can pull the pie together in minutes and then let it sit in the freezer for at least 2 hours before serving.
For the pie crust, I use the Diamond of California Pie Crust in Pecan, I buy them by the dozen and keep them in the freezer until I need to use them, I love them! They also sell them at Walmart.
INGREDIENTS
Whipped Cream
3 cups heavy whipping cream
1/3 cup confectioner’s erythritol
Chocolate Filling
½ cup cocoa powder (unsweetened)
8oz cream cheese, softened
1 1/2 cup granulated erythritol
4 tbsp butter
½ cup keto-friendly chocolate chips
3 cups of the whipped cream mixture
Topping
Keto-friendly chocolate, shaved
Directions
Add the heavy whipping cream and confectioner’s erythritol to a mixing bowl, beat with an electric mixer for approximately 5 minutes. I like to freeze my stainless steel mixing bowl for 1-2 hours before making whipping cream.
In a separate bowl add the cocoa powder, cream cheese and granulated erythritol. Beat until combined.
Microwave keto-friendly chocolate chips and butter at medium level for 30 seconds, stir, microwave at 15 second intervals until melted and combined. Add the melted chocolate to the cream cheese chocolate mixture and stir until combined.
Fold 3 cups of the whipped cream into the bowl gently until just combined.
Spoon filling into Diamond Pecan Pie Crust.
Top with remaining whipped cream and spread evenly over the top.
Shave a keto-friendly chocolate bar over the top of the pie.
Cover with plastic wrap and freeze for 2 hours before serving.
