Equipment
Ingredients
CRUST:
- 3/4 cup blanched almond flour
- 1/4 cup coconut flour
- 1/2 cup coconut oil (or butter)
- 1/2 cup powdered natural sweetener (erythritol, or equivalent) plus 1 tsp stevia glycerite
- 1 teaspoon Redmond Real salt
FILLING:
- 4 large eggs
- 1 cup coconut oil room temperature (or butter)
- 1 1/2 cups powdered natural sweetener (erythritol, or equivalent) plus 1 tsp stevia glycerite
- 4 ounces unsweetened baking chocolate chopped
- 1 teaspoon vanilla extract
Instructions
CRUST:
- Preheat oven to 325 degrees F. Grease an 8 inch pie pan. In a medium bowl, mix ingredients. This will be a thick pie dough, press onto bottom of pie pan. Place in oven to pre-bake the crust. Bake for 15 minutes or until lightly golden brown. Remove from oven and set aside to cool.
FILLING:
- Place the coconut oil or butter and chopped chocolate into a saucepan over low heat. Heat while stirring often until chocolate is completely melted. Remove from heat. Add the natural sweetener and mix with an electric mixer until well blended. Add vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell. Refrigerate at least 2 hours before serving.
Nutrition
Calories: 369.7 | Fat: 38.2g | Protein: 5.3g | Carbohydrates: 5.7g | Fiber: 2.3g | P:E Ratio: 0.1