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Healthy dessertLow carb, high fatVegetarianNuts & seeds€€

Chocolate Pie with an Almond Crust

Name: Chocolate Pie with an Almond Crust
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10
Ingredients: 200 g Flour, almond; 40 g Butter, stick, unsalted; 60 g Butter, stick, unsalted; 30 g ERYTHRITOL NATURAL SWEETENER, ERYTHRITOL; 0.5 tsp Vanilla extract; 1 pinch Salt, table, iodized; 200 g 70% DARK CHOCOLATE; 250 ml Cream, fluid, heavy whipping; 2 tbsp ERYTHRITOL NATURAL SWEETENER, ERYTHRITOL; 1 tsp Vanilla extract

Enjoy a top-notch dessert without the guilt. This LCHF chocolate pie combines rich dark chocolate with a crunchy almond crust, with no added sugar or gluten.

Prep time20 min

Cook time15 min

Total time35 min

Servings10

Recipe

For the almond crust

Flour, almond200 gButter, stick, unsalted40 gButter, stick, unsalted60 gERYTHRITOL NATURAL SWEETENER, ERYTHRITOL30 gVanilla extract0.5 tspSalt, table, iodized1 pinch

For the chocolate filling

70% DARK CHOCOLATE200 gCream, fluid, heavy whipping250 mlERYTHRITOL NATURAL SWEETENER, ERYTHRITOL2 tbspVanilla extract1 tsp

Pie pan (22-24 cm diameter)Mixing bowlSaucepan for heating the creamSpatula

Per servingTotal

Calories:396.7 kcal3966.7 kcal

Protein:7.4 g73.8 g

Carbohydrates:18.1 g180.6 g

Fiber:4.5 g45.1 g

Water:17.3 ml173 ml

Fat:35.8 g358.4 g

Micronutrients

Sugar:6.2 g61.6 g

Saturated fat:16.1 g161.4 g

Cholesterol:49.8 mg497.5 mg

Sodium:23.6 mg236 mg

Potassium:254 mg2540.2 mg

Calcium:65.5 mg654.5 mg

Iron:3.7 mg36.7 mg

Magnesium:52.3 mg522.6 mg

Zinc:0.6 mg6.3 mg

Phosphorus:119.4 mg1193.7 mg

Vitamin C:0.2 mg1.5 mg

Vitamin A:171.2 µg1711.5 µg

Vitamin D:0.4 µg4 µg

Vitamin B12:0.1 µg0.6 µg

Instructions

1Preheat the oven to 175 °C. Lightly grease a pie pan with butter.
2In a bowl, mix the almond flour, melted butter, erythritol, vanilla and salt. Use your fingers to press the mixture evenly onto the bottom and sides of the pan.
3Bake the crust for 10–12 minutes, until golden brown. Let it cool completely before adding the filling.
4Roughly chop the chocolate and place it in a heatproof bowl. Heat the heavy cream in a saucepan (it must not boil) and pour it over the chocolate.
5Let it sit for 2 minutes, then gently stir with a spatula from the center outward until you get a shiny, smooth mixture. Stir in the room-temperature butter, erythritol and vanilla.
6Pour the chocolate cream over the cooled crust. Place the pie in the refrigerator for at least 3 hours (preferably overnight) so the filling can fully set.

Nutritional benefits

Thanks to the high content of antioxidants from dark chocolate and healthy fats from almonds, this dessert supports cognitive function and provides a lasting feeling of fullness.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.