| 17 | 36 | 576 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 25 min | 11 min | 8 |
| 1 1/2 cup | Almond flour/meal, Bob's Red Mill (for pie crust) |
| 1/2 tsp | Baking powder (for pie crust) |
| 1 dash | Salt (for pie crust) |
| 57 gm | Allulose (granulated - for pie crust) |
| 3 tbsp | Butter, unsalted (for pie crust) |
| 1 medium | Egg (for pie crust) |
| 1 1/2 tsp | Vanilla extract, pure (for pie crust) |
| 1 tsp | Butter, unsalted (for greasing the pan) |
| 454 gm | Cream cheese (room temperature - for filling) |
| 4 tbsp | Sour cream, 14% M.F. (for filling) |
| 4 tbsp | Butter, unsalted (for filling) |
| 1 tbsp | Vanilla extract, pure (for filling) |
| 114 gm | Allulose (for filling) |
| 1/2 cup | Cocoa powder, unsweetened (For filling) |
| 1 cup | Whipping cream (for whipped cream) |
| 14 gm | Allulose (for whipped cream) |
| 1 tsp | Vanilla extract, pure (for whipped cream) |
1. Combine all ingredients for pie crust and form into a ball
2. then grease your pie plate and spread the pie dough thin to cover the whole plate and raise on the edges like a pie
3. bake for 11 minutes at 375 degrees
4. Add softened cream cheese, butter, sour cream and sweetener and mix together
5. Add Cocoa and Vanilla , Mix until combined. If you can beat with a mixer to get nice and fluffy
6. Make the whipped cream by beating the whipping cream, sweetener, and vanilla until it gets thick and makes peaks.
7. once stiff fold into the chocolate mixture, evenly
8. Pour mixture into baked pie crust. Place into Fridge to set for at least 3 hours, but preferably overnight
9. Make Whip cream again and place on top. And then serve.
| Meat Alternative | 0.8 |
| Milk Alternative | 0.7 |
