IngredientsCrust
1 ½ cups almond flour
¼ cup melted butter
2 tbsp powdered erythritol
1 tsp vanilla extract
Pinch of salt
Chocolate Cream Filling
1 ½ cups heavy whipping cream (divided)
8 oz cream cheese, softened
¼ cup unsweetened cocoa powder
½ cup powdered erythritol (or monk fruit sweetener)
1 tsp vanilla extract
Optional: 2 oz sugar-free dark chocolate, melted and cooled slightly
Topping
1 cup heavy whipping cream
2 tbsp powdered erythritol
1 tsp vanilla extract
Optional: sugar-free chocolate chips, white chocolate chips, or a drizzle of sugar-free chocolate syrup
Instructions
- Make the Crust
Preheat oven to 350°F (175°C).
In a bowl, mix almond flour, melted butter, sweetener, and salt until crumbly.
Press into a 9-inch pie pan and bake for 10–12 minutes, until golden.
Cool completely before adding filling.
- Make the Chocolate Filling
In a bowl, beat cream cheese until smooth.
Add cocoa powder, sweetener, and vanilla; beat again until fluffy.
In a separate bowl, whip 1 cup of heavy cream to stiff peaks.
Gently fold the whipped cream into the chocolate mixture until smooth and airy.
Spoon the mixture into the cooled crust and spread evenly.
- Make the Whipped Topping
In another bowl, whip 1 cup heavy cream, sweetener, and vanilla until stiff peaks form.
Spread over the chocolate filling.
- Decorate
Drizzle with sugar-free chocolate syrup.
Add sugar-free white chocolate chips or dark chocolate shavings.
Chill for at least 4 hours (or overnight) before serving.
enjoy