The crispy crust, the delicate, chocolate buttercream that melts in your mouth…it’s hard to believe it’s a keto pie)
This keto pie recipe is categorically good: it’s easy to make, it’s super tasty, and it can be made ahead of time – total pluses! The main thing is to keep it in the fridge for at least three hours, or better yet, make it the night before
Cooking time 20 min.
Number of servings 10
Ingredients :
Almond flour 150g
Baking powder 1/2 teaspoon
Salt 1/8 tsp.
Erythritol 80 g
Butter 3 tablespoons
Egg 1 pc.
Vanilla flavoring to taste
Cream cheese 450g
Sour cream 4 tablespoons
Butter 4 Tablespoons
Erythritol 120g
Cocoa 45g
Whipping Cream 200g
Step 1
Preheat the oven to 180 C.
Butter a 20cm baking tin liberally
Step 2
In a bowl combine the almond flour, baking powder, salt and 80g of erythritol
Step 3
Add 3 tablespoons of soft butter and mix thoroughly.
Step 4
Add the egg and flavoring. Stir until the dough sticks into a ball
Step 5
With damp hands, spread the dough evenly over the molds
Step 6
Bake the pie base for 15-20 minutes, then cool completely at room temperature
Step 7
For the filling, mix together the cream cheese, sour cream, 4 tablespoons of butter, 120g of erythritol and cocoa in a bowl
Step 8
Mix the cream with the mixer on low speed, then whisk on high speed until smooth and fluffy
Step 9
In a separate bowl, whisk in the cream. You can also add a couple of spoonfuls of erythritol and flavoring
Step 10
Carefully combine the cream with the cream in three steps. Spread the cream on the cake base and place in the refrigerator for 3 hours
Bon appetit!
Energy Content of One Serving
Calories from fat 342
Calories: 390
Fats: 38g
Carbohydrates: 8g
Fiber: 3 g
Digestible carbohydrates: 5 g
Protein: 8 g
