Low Carb French Silk Pie

Who doesn’t love chocolate and I was excited to find this low carb version of chocolate silk pie that I adjusted. I did go ahead and use a graham cracker crust.  It is just so much simpler and still a nice low version of a yummy pie. We have tried several different recipes and some will not make this blog.  This one however, is one that I will make again.  Hope you give it a try too.

low-carb-french-silk-pie-12

Ingredients:

  • graham cracker crust
  • 6 ounces salted butter
  • 1 1/4 cups Swerve Confectioners Sweetener
  • 1/4 cup heavy cream
  • 3 1/2 ounces unsweetend baking chocolate, melted
  • 4 large pasteurized eggs
  • 2 teaspoons vanilla
  • 3/4 cup heavy cream
  • 2 Tablespoons Swerve Confectioners Sweetener

Directions

  1. Bake your graham cracker crust according to the directions on the shell.
  2. Finely chop the unsweetened chocolate baking squares and place in a microwave safe bowl. Heat on high in 30 second intervals until almost melted.
  3. Put the butter and Swerve in a large mixing bowl and beat on medium speed for about 2 minutes. Scrape the bowl and add the melted chocolate and beat for 1 minute.
  4. Add 1/4 cup cream and vanilla and beat for 2 more minutes.
  5. Add the pasteurized eggs, 1 at a time.  Beating a couple minutes between each egg.  (Make sure to use PASTEURIZED EGGS since you will NOT cook this pie)
  6. Once all 3 eggs are added slowly, finish with a burst of high speed on the mixer for about 1 minute.
  7. Place the mixture into the graham cracker crust and put in the refrigerator to chill.
  8. Place 3/4 cup heavy cream and 2 Tablespoons of Swerve Confectioners Sweetener in a bowl. Whip on high till stiff.
  9. Spread whip cream over the filling mixture
  10. Top with unsweetened chocolate curls if desired.

Nutritional Information:  1/12 of the pie is 1 serving: 1 serving is 18 g Carbs

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