Chocolate Mousse Pie
Chocolate Mousse Pie
Ingredients
For the pie crust:
- 1 cup finely ground almond flour
- 2 T erythritol sweetener
- ¼ t monk fruit sweetener
- 1 t ground flaxseed
- ½ t baking powder
- ⅛ t sea salt
- 3 T melted coconut oil
- ½ t vanilla extract
- 1 egg white
- *alternatively use a store-bought 8-inch Keto-friendly pie crust
For the filling:
- 2 cups coconut cream
- ½ cup water
- 1 T gelatin
- ½ cup boiling water
- 2 t vanilla extract
- ⅓ cup cacao powder
- 3 T erythritol sweetener
- 1¼ t monk fruit sweetener
- ¼ t sea salt
Instructions
Make the pie crust:
- Preheat the oven to 300ºF. In a bowl, add the almond flour, erythritol, monk fruit, flaxseed, baking powder, and sea salt and whisk to combine. Add the coconut oil and vanilla and mix to form a dough. On a flat surface, between 2 pieces of parchment paper, roll out the dough to a ⅛-inch-thick rectangle.
- Peel off the top piece of parchment paper and transfer the dough to a baking sheet. Cut the dough into 8 rectangles. Pierce each rectangle with a fork several times. Bake for 15 minutes, until the crackers are golden.
- Remove from the oven and cut the dough once again along the same lines. Transfer the pieces to a wire rack to cool.
- Crumble the graham crackers and transfer them to the bowl of a food processor fitted with an “S” blade. Process them into a powder. Add the egg white and process until a dough forms.
- Preheat the oven to 350ºF. Press the dough up the sides and bottom of an 8-inch pie pan. Bake for 10 minutes or until set. Cool completely.
Make the filling:
- In a blender, add all filling ingredients and blend until smooth. Pour the filling into the pie crust.
- Chill in the refrigerator until set, for 2 hours or overnight.
- Top the pie with coconut cream and dark chocolate shavings, if desired.
Nutrition
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