Keto Chocolate Cream Pie
Keto Chocolate Pie Crust Ingredients
Sugar Free Chocolate Filling Ingredients
Whipped Topping Ingredients
Keto Chocolate Cream Pie Directions
Preheat ovenPreheat oven to 350 degrees. Spray a pie pan with cooking spray. Set aside.
Make the pie crustAdd all ingredients for the crust to a food processor and pulse until coarse crumbles form.
Bake crustPress into a greased pie plate and bake at 350 degrees for 9-10 minutes or until crust starts to turn golden brown. Remove from oven and let cool completely. Move onto making the filling.
Make chocolate custardTo make the chocolate filling, whisk together powdered sweetener and eggs in a saucepan over low medium heat, stirring constantly. Heat until the egg mixture reaches 150-160 degrees or until it coats the back of a spoon. Don’t over cook or your eggs will curdle. (See information below on how to salvage your custard if your eggs curdle.) Remove from the heat and stir in melted chocolate and vanilla. Set aside.
Make the pie creamyIn a large bowl, cream butter with an electric mixer until fluffy (about 2-3 minutes). Add the cooled chocolate mixture and mix until light and fluffy.
Finish the chocolate mousse cream fillingIn a separate medium bowl, beat the heavy cream until stiff peaks form. Carefully fold whipped cream into the chocolate mixture until combined.
RefrigeratePour chocolate mixture over pie crust and refrigerate the keto chocolate pie for at least 6 hours or overnight.
Add whipped toppingTo make the topping, whip heavy cream, sweetener and vanilla on high using an electric mixer until stiff peaks form. Scoop on top of chocolate layer and spread evenly. Top with sugar free chocolate shaving.