If you guys recall, I received the ChocoNite Premium Hot Chocolate Mix in my August Keto Krate. I think it’s too hot in Texas for hot chocolate, but there was a recipe for a No Bake Chocolate Pudding Pie. I decided to try it. I actually made this several weeks ago when we were having some people over. I put it in the freezer and forgot about it. Oops!! When I took it out, I told my husband that he needed to try it. He was hesitant at first because he knew it was sugar free and low carb. He’s not always 100% on board with some of my low carb recipes 😉 After he tried this pie, however, I’ll just say that he ate more than one piece.
It was creamy. It did not have a weird taste or cooling effect in any way from being sugar free. I would make this again to take somewhere. If it stayed in my house, I would eat the whole thing, Lol. Anyway, here is the recipe.
- 4 tbsp. butter, softened
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol (I used Swerve)
- 1 tbsp. almond butter
Stir together the crust ingredients until well mixed. Press into the bottom and up the sides of a pie plate. Refrigerate until chilled, at least 6-8 hours. (This is why mine ended up in the freezer. It was great though.)
- 1 cup canned full fat coconut milk
- 1 cup heavy cream
- 1 cup ChocZero ChocoNite Hot Cocoa Powder
- 5 egg yolks
- 1 tsp xanthan gum
In a small saucepan over medium heat, heat the coconut milk and heavy cream to a simmer. Whisk in the hot cocoa powder until smooth. Whisk the egg yolks in a glass bowl. Very slowly pour the warm cream over the egg yolks, while whisking vigorously, to temper the eggs. Add the mixture back to the saucepan. Heat over medium heat until thick enough to coat the back of a spoon. Cool for 10 minutes. Whisk in the xanthan gum. Refrigerate until chilled, at least 6-8 hours. (Again, why mine was in the freezer ;))
- 3/4 cup heavy cream
- 1 tbsp. powdered erythritol
- 1/2 oz. 85% chocolate, optional (I used Lily’s Dark Chocolate Chips)
Whip the cream until stiff peaks form. Mix in the sweetener. Spread the pudding over the prepared crust. Spread the whipped cream on top of the pudding. Garnish with grated chocolate, if desired. Store in the refrigerator.
Note: You can make the pudding and crust a day or two ahead and then whip the cream and assemble right before serving.
Servings 8, Calories 396, Total Fat 36 grams, Net Carbs 2.8 grams, Protein 12 grams
Let me know if you make this and what you think. I thought it was delicious!
Talk to you soon,
P.S. I’m starting to see a theme this week!!