INGREDIENTS
For the crust:
1 ½ cups almond flour
3 tbsp cocoa powder
1 large egg
1/3 cup 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 whipping cream
3 oz dark chocolate
½ cup cocoa powder unsweetened
1 tsp vanilla extract
½ cup erythritol
1 tsp vanilla extract for whipped cream
For the topping
3/4 cup heavy cream
2 tbsp powdered sweetener
1 tsp vanilla extract
Chocolate shavings or cocoa powder to garnish
INSTRUCTIONS
Make the Crust
Preheat oven to 375°F / 190°C. Grease a 9-inch Pyrex pie dish with butter or cooking spray.
Add the almond flour, cocoa powder, sweetener, baking powder, sweetener, 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.
Add one medium egg and process until the crust dough looks like crumbles.
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
In a large bowl add cream cheese, sour cream, heavy whipping cream, melted chocolate, cocoa powder, sweetener and vanilla extract. Using a hand mixer blend for about 3-4 minutes or until the chocolate filling looks fluffy.
Pour the chocolate filling into the baked crust and refrigerate for 6 hours.
Make the Whipped Cream
In a large clean bowl, use an electric mixer to blend the whipping cream, powdered sweetener, and vanilla extract. Beat on high until fluffy.
Top each pie slice with whipped cream topping and chocolate shavings.
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