Chocolate Pudding Pie

I have been eating a carb-controlled diet for the past couple of months. When I tell people that I don’t really eat sugar anymore they assume that I mostly eat veggies and plain grilled chicken. They couldn’t be more wrong! My primary fuel source is healthy fats, and the recipes I’ve come across have been nothing short of delicious and hearty.

This recipe is an adaptation of a classic chocolate cream pie. My version makes it low-carb and sugar-free. It’s so rich I was only able to eat half of one ramekin in a sitting, so I would say this recipe makes 4 portions. If you have smaller ramekins and can divide it into four to make it easier (instead of 2 like I did), go for it.

Ingredients

For the Crust

1 cup almond flour
2tbs cocoa powder
1tbs sugar-free sweetener (you can use baking Stevia, or Zero)
Dash of salt
2 tbs coconut oil (you will be able to taste the coconut in the crust later, so use 2tbs of butter if you don’t like coconut)

For the Filling

¾ cup sugar-free sweetener
¾ tsp xantham gum
Dash of salt
1 ¼ cup coconut milk
2 egg yolks
Homemade chocolate syrup:  2 tbs cocoa powder + 1tbs coconut oil, melted and mixed together
1 tbs butter
½ tsp vanilla extract

For the Topping (optional)

½ cup heavy whipping cream
½ tsp sugar-free sweetener
Cashews and dried cherries for garnish

Instructions

• Preheat oven to 325’F
• Mix all the dry ingredients for the crust in a bowl. Add the coconut oil (solid, not melted) and cut it into the dry ingredients until a crumbly texture forms. You should be able to form it in your hand.

• Press the pie crust mixture into the bottom and up the sides of your ramekins. Bake in the preheated oven 8-10 minutes.

• While your crusts are baking, start on the filling. Add the sugar-free sweetener, xantham gum, and salt to a saucepan. Pour the coconut milk over the dry ingredients and whisk together over medium heat. Continue to cook, whisking regularly, until the mixture gets nice and thick.
• Separate two egg yolks into a separate bowl. (You can save the egg whites in a Tupperware and have them for breakfast tomorrow!) Pour a bit of the heated milk mixture over the egg yolks and whip with a fork. Then pour the egg into the milk mixture that’s still in the saucepan. Whisk until smooth and well combined, then remove from heat.
• Add the homemade chocolate syrup, butter, and vanilla to the milk mixture. Whisk until smooth and well combined.
• Pour the filling into the ramekins once they’re out of the oven. Place plastic wrap over the surface of the chocolate filling. Press it down on top of the filling’s surface so there’s no air.

• Let chill in the fridge. It should set up to the texture of a nice thick pudding. (I ate one after only 2 hours, but the flavor is much better if you let it chill overnight.)
• For the topping, chill a mixing bowl in the freezer for 5-10 minutes. Take it out and pour the heavy whipping cream and sugar-free sweetener into it. Mix with an electric hand mixer until it firms up. You can store extra in a tupperware in the fridge for a couple of days and add it to your coffee in the mornings! Add a scoop on top of the chilled filling, and garnish with chopped cashews and dried cherries.

 

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