LCHF – Chocolate Cream Pie

Going low carb means cutting out sugars of all forms including honey, maple syrup etc.  Many people switch to artifical sweetners but I have an aversion to them….so its no added sweetness.  What about dessert???  Then I found this recipe posted by Emily Macguire….and I knew that I would be OK.

This pie is similar to a Cheesecake, it is not at all sweet but it has a beautiful rich mouthfeel and a great crunch from the nutty base and the chocolate swirl on the top.  Beware though, LCHF is not a licence to eat as many calories as you can, portion control is still critical to a healthy well balanced lifestyle.

This recipe is part of a collection of LCHF (Low Carb High Fat) recipes that I have been experimenting with.  These are not neccessarily original although may have been adapted and blended from recipes readily available online.  This collection is some that I have tried and enjoyed, collated here for my convenience and yours.  Where the recipe is a LCHF adaptation of another recipe that I have already shared, I shall link them…because I can.

I am not a Doctor, nor am I a nutritionist.  Fat:Carb:Protein content will depend on what variations you use.  Read more about LCHF eating here and always seek professional advice that is specific to your circumstances.

LCHF Chocolate Cream Pie
LCHF Chocolate Cream Pie made by Dianne

This makes 8 generous portions

For the base:

  • 75g whole Pecans
  • 75g Walnuts
  • 50g chopped Hazelnuts
  • 1 Tablespoon Nut butter
  • 1 Tablespoon Coconut cream
  • 2 Tablespoons Double cream
  • 1 teaspoon Vanilla essence
  • 25g Butter
  1. In a processor, pulse  the nuts into fine pieces.
  2. Add the nut butter, coconut cream, double cream and vanilla essence.
  3. Melt the butter in a saucepan over a medium heat and mix into the nut mixture.
  4. Make sure all of the ingredients are combined well together and then pat down into a pre-greased baking tin.

For the topping:

  • 400 grams Cream cheese
  • 100 mls Double Cream
  • 150 mls Coconut Cream
  • 100grams Dark chocolate- melted
  1. Place the cream cheese into a large bowl beat until smooth.
  2. Gradually add the Cream and the Coconut cream while continuing to beat.
  3. Melt it in a bowl over a saucepan of boiling water.
  4. Pour half of the chocolate into the mixture, stirring as you do to break it up.
    1. The topping mixture is cold, when the chocolate hits it, it will begin to solidify again. This is perfectly ok and what you would expect, however do make sure that you stir the mixture well so that it is evenly distributed throughout.
  5. Spoon the filling into the nut base and smooth down.
  6. Dribble the remaining melted chocolate over the top and leave to cool.
  7. Once the chocolate has cooled, place in the fridge for a minimum of 24hours and then serve.

Variations

  • Play around with different nut combinations
  • Add Pepermint essence or Rose water
  • What about White Chocolate….

Remember….watch the portion sizes…and enjoy

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