Yesterday was National Chocolate Day. I don’t know about you, but I certainly don’t need a national day to enjoy my chocolate. In fact, I’ve made dark chocolate a regular part of my eating plan. I get Lily’s dark chocolate chips which are stevia sweetened. Any time I get a craving for something sweet, a small handful will curb that craving almost immediately. And I don’t feel guilty because it’s both low carb AND dark chocolate, which is good for me! Man, this low carb eating is tough…. NOT! Ha! (And no, I was not paid to talk about those chocolate chips. I have a serious love affair with them.)
But with the holidays coming up, I’m going to need more than a few chocolate chips. When everybody is chowing down on high-carb pies, cakes and cookies, I need to know that I have something there for me that won’t destroy my blood sugar. I need to know I can feel normal by having dessert too. Because for me, making the switch to low carb eating includes still wanting to feel normal at family functions. So I did a pie crust recipe recently and had to find something to fill it with.
There is an image that has been floating around both pinterest and facebook for a while now. It’s a chocolate pie that looks to-die for! But of course, it wasn’t sugar free or dairy free. So I did what I could to adapt it and wow! It turned out delicious! Aside from the crust having a slightly different texture than regular pie crust, I would never know that there was anything different about this pie. The filling is delicious and would be perfect served with some low carb whipped cream or low carb whipped coconut cream to keep it dairy free. I mean, who wouldn’t love chocolate cream pie????
Even my little guy was impressed. He gobbled down a slice in about 2 seconds. I seriously thought he had vacuumed his plate instead of eating off of it. But I guess that’s a growing boy for you…
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
LOW CARB CHOCOLATE PIE RECIPE:
Low Carb Chocolate Pie
- 1 batch low carb pie crust, prepared (see link above)
- 1/2 cup unsweetened cocoa powder
- 1/4 cup arrowroot powder (cornstarch works too)
- 4 large egg yolks, beaten with a fork
- 1 cup erythritol (see recipe notes above)
- 1 tsp. pure liquid stevia
- 1/8 tsp. salt
- 2 cups full-fat canned coconut milk
- 1 tsp. pure vanilla extract
- Over high heat and in a medium pot, combine the cocoa powder, arrowroot powder, egg yolks, sweetener, salt and vanilla using a whisk. The mixture will get clumpy and crumbly.
- Quickly stir in about an 1/8 of a cup coconut milk, whisking the entire time. Add more milk, a little at a time, whisking constantly until you have incorporated all of the coconut milk.
- Take your time with this because you need the mixture in the pot to warm up between milk additions and you want the filling to be as smooth as possible for your pie.
- By the time you finish adding the milk, you'll notice the filling starting to thicken. Continue to whisk, making sure to scrap the bottom of the pot to avoid burning.
- Once the filling has thickened, remove from heat and pour the filling into your pie crust.
- Chill in the fridge for at least 1 hour. If you will be leaving it in the fridge for longer then that before eating, make sure to cover it with plastic wrap or you will end up with spots on the top of the pie that look "dried out". If you get those, they are fine. There's nothing wrong with your pie. It's nothing a little whipped cream can't cover up!