INGREDIENTS:
For the crust
1 ½ cups Baking Essentials Almond Flour
3 tbsp cocoa powder
1 large egg
1/3 cup Sweet Best Erythritol
¼ cup butter solid
½ tsp baking powder
¼ tsp sea salt
1 tsp vanilla extract
For the filling
16 oz cream cheese (room temperature)
4 tbsp sour cream
3/4 cup Alaska Crema All-Purpose Cream
3 oz Sweet Best Premium Dark Chocolate
½ cup cocoa powder unsweetened
1 tsp vanilla extract
½ cup Sweet Best Erythritol
1 tsp vanilla extract for whipped cream
For the topping
3/4 cup Alaska Crema All-Purpose Cream
2 tbsp powdered Sweet Best Erythritol
1 tsp vanilla extract
Sweet Best Premium Dark Chocolate shavings
INSTRUCTIONS
Make the Crust
1. Preheat oven to 375°F / 190°C. Grease a 9-inch Pyrex pie dish with butter or cooking spray.
2. Add the almond flour, cocoa powder, sweetener, baking powder, salt, and cold butter into a large mixing bowl. Whisk well to combine or use a food processor. Make sure the butter is well incorporated.
3. Add one medium egg and process until the crust dough looks like crumbles.
4. Using your hands spread out the dough into the prepared pie dish. Bake for 10-15 minutes, or until set. Let the pie crust completely cool.
Make the Chocolate Filling
1. In a large bowl add cream cheese, sour cream, all-purpose cream, melted chocolate, cocoa powder, erythritol and vanilla extract. Using a hand mixer blend for about 3-4 minutes or until the chocolate filling looks fluffy.
2. Pour the chocolate filling into the baked crust and refrigerate for 6 hours.
Make the Whipped Cream
1. In a large clean bowl, use an electric mixer to blend the all-purpose cream, powdered erythritol, and vanilla extract. Beat on high until fluffy.
2. Top each pie slice with whipped cream topping and chocolate shavings.
