Preparation Time: 10 minutes | Cooking Time: 15 minutes |
Chilling Time: 2 hours | Servings: 4
Ingredients for the Crust:
1 cup coconut flour
¼ cup flaxseed meal
3 tbsp. Allulose
½ cup butter
4 egg whites
Ingredients for the Filling:
½ cup raw unsweetened cocoa powder
1 cup heavy cream
2½ tsp. gelatin powder
¼ cup Allulose
1 tsp. pure vanilla extract
¼ cup sliced pistachios (for garnish)
1. Preheat oven to 375ºF. Prepare a pie pan or small tart pan
with a spritz of cooking spray.
2. Combine the crust fixings in a food processor; pulse until well
3. Press into the prepared pan. Bake for 15 minutes.
4. When it is ready, put the pan on a rack to cool.
5. Prepare the filling by combining all of the components except
for the pistachios into a blender. Mix well until creamy smooth.
6. Add the mixture to the prepared crusts. Cover the pie with a
sheet of plastic wrap. Place it in the fridge for about 2 hours; it
should be firm before serving.
7. When ready to serve, just add the sliced pistachios and enjoy.
Net Carbs 12.8g, Calories 543, Total Fat 42.5g, Saturated Fat
24.8g, Cholesterol 102mg, Sodium 241mg, Total Carbohydrate
30.3g, Dietary Fiber 17.5g, Total Sugars 1g, Protein 16.2g,
Calcium 50mg, Iron 4mg, Potassium 451mg

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