Low-Carb French Silk Pie Recipe
A rich and creamy dark chocolate French Silk pie with so few carbs you'll be tempted to eat the entire thing. Serve with espresso for the perfect low carb ending to your meal.
Prep Time 15 minutes
Freeze 30 minutes
Total Time 45 minutes
Servings 8 servings
- 1 cup butter ,cool room temp
- 1 1/4 cups powdered Swerve
- 1/3 cup dark cocoa
- 2 teaspoons pure vanilla
- 4 eggs room temperature ,or equivalent in pasteurized egg product
- 1 1/2 cups almond flour
- 4 tablepoons butter melted
- 3 tablespoons powdered Swerve
- 1 tablespoon Sugar Free Belgian Cookie syrup
French Silk Filling
Cream butter and Swerve with the paddle attachment until blended.
Switch to the whips
Blend in the cocoa and vanilla on low speed.
Switch to high speed and beat in one egg.
Beat at high speed for about a minute.
Add the next egg and repeat until all the eggs are used.
Continue to beat at the highest speed until the French Silk is fluffy but not so much that it begins to melt.
Spread in a well buttered 9-inch pie pan, cover tightlly, and chill overnight.
Freeze for about 30 minutes before cutting to make it easier. Then let the slices stand at room temperature for 15 minutes or so.
Top with whipped cream if desired.
Mix the melted butter, swerve, and almond flour until it begins to hold together.
Press into a pie plate or tart pans.
Bake at 325F for 20 minutes.
Cool completely before using.
Serving: 3g | Calories: 368kcal | Carbohydrates: 6g | Protein: 8g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 143mg | Sodium: 238mg | Potassium: 91mg | Fiber: 3g | Sugar: 1g | Vitamin A: 16.8% | Calcium: 6.8% | Iron: 9.3%