Living in Abundance, lifestyle and food blog

Saturday, 2 December 2017

#keto dessert - Low Carb Cream Pie



 10 portions, each one is 448 Cal 44g Fat 7g Carb 10g Protein

This pie makes being on a low carb diet to reduce blood sugar much more bearable. It probably isn't as delicious as it's full on, made-with-sugar and real short crust pastry cousin would be, but granulated stevia gives sugar-free sweetness, full fat whipped cream and chocolate which is 75% cocoa solids gives at least the illusion of a decadent treat.

This particular pie is the result of a fair bit of experimentation and tweaking of various recipes, all of which use different ingredients to achieve the soft set cream texture, and to be honest, despite it's very appealing appearance, I'm not wholly convinced that the one in the picture is my favourite. (but I ate it all the same...it's a tough job...)

I am happy with the pastry base however, and baking it made the house smell like real flour and butter short crust pastry was cooking.  Again, recipes vary with some including egg yolks and cream, some using baking powder, but all using almond flour, butter, stevia, vanilla flavouring, cinnamon and salt.  I experimented with substituting around a quarter of the almond flour with coconut flour because the coconut flour is cheaper and slightly finer, but I don't want the coconut flavour to be too overpowering.





I am ok with using raw egg in recipes for food I'm going to consume, but I wouldn't risk giving my grand babies raw egg, or anyone whose health is compromised. If you want to try the egg option, handily you can use three yolks in the pastry, (and of course these get cooked) and three egg whites beaten in with heavy cream to give the filling a light airy texture.

There are several other ways of achieving texture in the cream other than using egg whites.  The pie pictured above uses 16oz (450g) of cream cheese...which for me, is a lot.  Like I say, I coped admirably, but a most acceptable alternative is texturizing the cream using sugar-free jelly before it sets, which also adds a fruit flavour. Lemon and lime jelly flavouring cream with a dash of lime juice and lemon or/and lime zest is my favourite.  Orange is a better flavour to combine with chocolate, but if you just want chocolate flavour then leaf gelatine can be used to thicken the cream.

I will link the original inspirations for this recipe here, so you can go and try these variations as part of your own ongoing research...like I say, it's a tough job!!Ruled Me Keto chocolate silk pie CJ Eats Keto  and for a pie crust that doesn't taste of coconut Low Carbist 


I use my Nigella cups for measuring...cups are an American measurement equating to
  • I Cup = 250ml or 8floz
  • 1/2 Cup = 125ml or 4floz
  • 1/3 Cup = 80ml or 3 floz
  • 1/4 Cup = 60ml or 2 floz
You'll need a 9inch Flan tin/dish and two medium/large mixing bowls

For the sweet pastry crust:

  • 1 Cup Almond Flour
  • 1/2 Cup Coconut Flour
  • 1/2 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 1/4 Cup Stevia (I use Tesco Truvia)
  • 1/4 Cup Butter (full fat grass fed)
  • 1 egg beaten
  • 1tsp Vanilla Extract
  • 1/4 tsp Cinnamon
For the filling and topping: 

  • 16oz cream cheese ( That's just shy of two tubs of Philadelphia full fat)
  • 1/4 Cup Butter
  • 1 1/2 Cup whipping cream
  • 1/3 Cup Stevia
  • 1/2 Cup cocoa powder
  • 1 tbsp. cold strong real coffee
  • 25g of dark chocolate (75% cocoa solids or greater)
Method
For the crust:
  • Pre heat your oven to 190/375 gas mark 5
  • In a bowl, combine the dry ingredients for the crust, mixing well
  • Add the butter in cubes and work with fingertips into the flour until the mixture resembles breadcrumbs
  • Add the vanilla flavouring and egg, and combine with your hands into a dough ball
  • The dough will be really crumbly, but don't worry, you're not going to be rolling it out, instead just press it into a well buttered 9inch flan dish, making sure it's evenly distributed.
  • Prick the base with a fork and cook for 11 minutes, then cover with foil and cook for a further 10 minutes.
  • Once it's cooked, cool it right down before adding your filling


For the filling:
  • Combine the cream cheese, butter, vanilla extract, cocoa powder and half of the stevia using a wisk/hand held mixer until smooth and creamy and well blended.
  • In a separate bowl whisk the cream and the other half of the stevia until it forms soft peaks
  • Fold 3/4 of the whisked cream gradually into the cream cheese mixture, being careful to not lose the fluffiness of the cream
  • Spoon this mixture into your cold pie crust and smooth down the surface
  • Top this with the remaining 1/4 of the whipped cream
  • Melt 25g of dark chocolate (75% cocoa solids or greater)
  • Drizzle the melted chocolate over the top
  • Chill in the fridge for 3 hours before serving


You can make this without the whipped cream topping and just grate the chocolate on top if you like.
Enjoy!




Jil Wild Manning
Maternity & Fertility Reflexologist
Doula UK Recognised Birth Doula specialising in breastfeeding education and support.
Wildbirth.co.uk

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