Chocolate Cream  Pie Ingredients

Crust

1 ½ cups almond flour

¼ cup melted  butter

2 tbsp erythritol or monk fruit sweetener

1 tsp vanilla extract (optional) Pinch of salt

Chocolate Filling

8 oz cream cheese, softened

1 cup heavy whipping cream

¼ cup unsweetened cocoa powder

¼ cup powdered erythritol (or to taste)

1 tsp vanilla extract Pinch of salt Optional:

1 oz melted unsweetened chocolate or

2 tbsp peanut butter for a richer flavor

Instructions

1. Make the Crust Preheat oven to 350°F (175°C). In a bowl, mix almond flour, butter, sweetener, vanilla, and salt until crumbly.

Press the mixture firmly into the bottom and sides of a 9-inch pie pan. Bake for 8–10 minutes until lightly golden. Let it cool completely before adding filling.

2. Prepare the Chocolate Filling In a large mixing bowl, beat the cream cheese until smooth. Add cocoa powder, sweetener, vanilla, and salt. Mix until creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until smooth and airy. Taste and adjust sweetness as desired.

3. Assemble the Pie Spoon the chocolate filling into the cooled crust. Smooth the top with a spatula. Chill for at least 4 hours (or overnight for best texture).

4. Optional Toppings Sugar-free whipped cream Shaved dark keto chocolate Crushed roasted pecans or sea salt flakes Macros (per slice, 1 of 8): Calories: ~310 Fat: 29g Protein: 7g Net Carbs: ~4g