Chocolate Almond Butter Pie (Low Carb and Dairy Free) | Living Low Carb One Day At A Time
By Bailey1_
- 9
Ingredients
- Crust:
- 1 1/2 cups almond flour
- 2 Tbsp cocoa powder
- 2 Tbsp equivalent sweetener (or honey for Paleo)
- 1/4 cup coconut oil, melted
- 1/4 tsp baking soda
- Pinch of salt
- Filling:
- 1/2 cup almond butter (or any nut butter)
- 1 cup almond cream (or 8 oz cream cheese if you eat dairy)
- 1 cup + 3 Tbsp equivalent powdered sweetener, divided (or 1/2 cup + 1 Tbsp honey for Paleo)
- 2 Tbsp coconut oil, melted
- 1 cup of coconut cream* (or whipping cream if you eat dairy)
Preparation
Step 1
Preheat oven to 300 F.
Combine all of the ingredients for the crust and press into the bottom and up the sides of a 9" pie dish.
Bake for 12-15 minutes or until golden brown.
Allow to cool.
In a mixing bowl, mix the almond cream, almond butter, 1 cup sweetener, and coconut oil until combined.
In a separate bowl, whip the coconut cream and 3 Tbsp sweetener until light and fluffy.
Fold in 1/3 of the whipped coconut cream into the almond butter mixture to lighten the filling.
Fold in the reaming whipped coconut cream and pour into the pie shell.
Refrigerated for 1-2 hours or until set.
*For coconut cream, place one can of coconut milk (may take two cans to make 1 cup of cream) in the refrigerator overnight. Open the can and scoop out the cream that has risen to the top. Save the coconut water for smoothies or other recipes.