I wanted a pie for Pi Day, but I’m back to low carbs so I can continue to lose the baby fat… when the baby is old enough to agitate for starting to learn to drive, it’s time.
This is definitely not low calorie, but there are only about 4 g net carbs per slice. Also, it will freeze nicely. I’m betting it will even be edible frozen, so yum!
Crust
- 1/2 c almond flour
- 1/4 c cacao powder
- 1/4 c coconut flour
- 4 tbsp butter (add salt if unsalted)
- 2 tsp sweetener (I used erithytol, but any will work)
Blend in food processor until it clumps. You want to process the oils out of the nut flours, so you want to let this go a few minutes, don’t just pulse to combine.
Press the dough into your pie plate until it’s evenly distributed.
Bake at 350F for 10-12 minutes. Allow to cool.
Filling
(derived from this recipe)
2 ripe avocados
1 c coconut cream
1/4 c heavy cream
1/2 c cocoa powder*
1/4 c sweetener (I used erythritol, but any will work)
1 tbsp vanilla extract
1/2 tsp espresso powder
1/4 tsp salt
Peel and core avocados, put flesh in food processor. Pulse a couple of times to break them up. Then run continuously while adding other ingredients. Run for 5-6 minutes to fully dissolve sweetener and also to make the filling fluffy, almost mousse in texture.
Spoon into the pie shell and refrigerate for an hour.
Slice into 8-10 slices and serve!
*Note: I used cacao powder throughout, but the result was quite bitter. Cocoa powder, if you look, is as low or even lower in carbs, but you’ll want to make sure you read labels. Or just use cacao if you like the flavor of dark, dark chocolate.
Comments
3 responses to “Low-Carb Chocolate Fudge Pie”
So, the bitter alkaloids of cocoa powder can be most easily dealt with in four ways. The standard cook’s way is to smooth the edge with sugar… but with keto we want to avoid that, so then you shift to:
1.) Salt cuts bitterness, flavour-wise. This is why we eat bitter herbs with salt… so if you at least double your salt content, you won’t be able to taste the salt, but it’ll be much more effective at cutting the bitter. When I make a similar dessert, I up to almost 1 tsp of salt, to make it dark, rich, and smooth. If you can taste the salt, it’s too much.
2.) If you want to localize the neutralization to the interaction where it hits your tongue, if you leave the recipe as is but add a salty topping – like salted caramel – then you get the same effects.
3.) Acid + alkaloid = water + salt. So if you make it, for example, chocolate-lemon or chocolate-lime, and allow time for the acids in the fresh squeezed juice (instead of bottled because higher acid content) to mix with the cocoa, it will be far less bitter… but you then have to be very thoughtful about how much additional salt you’ll add to the mix as a separate ingredient.
I had added more salt. But yes, even more salt! Also, I realized that it’s getting more mellow with sitting in the fridge for a day.
Hm. I wonder how this would work with, say, blood orange juice?
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