Brownie Truffle Pie
Serves 10. Each serving has 11.45 g of carbs and 5.71 g of fiber. Total NET CARBS = 5.74 g. Food energy: 374kcal Total fat: 33.91g Calories from fat: 305 Cholesterol: 97mg Carbohydrate: 11.45g Total dietary fiber: 5.71g Protein: 8.56g Read more at http://alldayidreamaboutfood.com/2015/10/low-carb-brownie-truffle-pie.html#3jTRDTv53xjjyrmf.99
•1 1/4 cup almond flour
•3 tbsp coconut flour
•1 tbsp granulated Swerve Sweetener
•1/4 tsp salt
•5 tbsp butter, chilled and cut into small pieces
•2-4 tbsp ice water
•1/2 cup almond flour
•6 tbsp cocoa powder
•6 tbsp Swerve Sweetener
•1 tsp baking powder
•2 large eggs
•5 tbsp water
•1/4 cup melted butter
•1 tbsp Sukrin Fiber Syrup (optional but helps create a more gooey center)
•1/2 tsp vanilla extract
•3 tbsp sugar-free chocolate chips
•1 cup whipping cream
•2 tbsp confectioner's Swerve Sweetener
•1/4 tsp vanilla extract
•1/2 ounce sugar-free dark chocolate
•Preheat oven to 325F and grease a glass or ceramic pie pan.
•In a large bowl, combine almond flour, coconut flour, sweetener, and salt. Cut in butter using a pastry cutter or two sharp knives until mixture resembles coarse crumbs. Add two tbsp water and mix until dough comes together. Add more water only if necessary to get dough to come together.
•Press evenly into the bottom and up the sides of prepared pie pan, crimp edges, and prick bottom all over with a fork. Bake 12 minutes.
•In a large bowl, whisk together the almond flour, cocoa powder, sweetener, and baking powder. Stir in eggs, water, melted butter, and vanilla extract until well combined. Stir in chocolate chips.
•Pour batter into crust and bake 30 minutes, covering with foil about halfway through. Remove and let cool 10 minutes, then refrigerate half an hour until cool.
•Combine cream, sweetener, and vanilla extract in a large bowl. Beat until cream holds stiff peaks. Spread over cooled filling.
•Shave dark chocolate over top. Chill another hour or two until completely set.