Almond Butter Chocolate Pie / Low Carb / Gluten Free / Sugar Free

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Almond Butter Chocolate Pie - Low Carb, Gluten Free, Sugar Free

ALMOND BUTTER CHOCOLATE PIE – Low Carb, Gluten Free, Sugar Free

I’m in the mood for no bake treats lately, not feeling like baked treats…, so I decided to get almond butter from iHerb to develop this recipe (it’s impossible to get good almond butter here in Japan). I’m glad that I did because this Almond Butter Chocolate Pie is so good. I just can’t stop eating it but I have to…, considering the calories… Have to control myself!

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Almond Butter Chocolate Pie - Low Carb, Gluten Free, Sugar Free

However, this recipe may be the last one from me for the time being. My father has been suffering from Alzheimer’s disease for about three years now. He got pneumonia twice in the last three months and got hospitalised both times. He’s still in the hospital from the second pneumonia (and probably will be for the rest of his life). At the first hospitalisation, he lost his ability to walk by himself so when he left the hospital for the nursing home, he was in a wheelchair. Now at the second hospitalisation, he is in the bed all the time. He cannot even turn over by himself. And he cannot even swallow water. Even though he tries to speak, his voice is kind of gone and I cannot catch what he’s saying. He doesn’t know what’s going on with him or around him because of the Alzheimer’s disease. Of course, he doesn’t remember who I am. However, somehow he started to sing this very old Korean song two months ago, so I downloaded the song on my iPhone. Now I play it every time I visit him at the hospital. He is so happy when listening to this song so he claps his hands in the bed, smiling, and tries to sing along (even though he’s lost his voice). Looking at him being so happy makes me happy too. He always looks me in the face when listening and singing even though he doesn’t remember who I am. I was putting a priority on this recipe blog over my father when he was still in the nursing home until February when he was still able to walk by himself. What’s worse, my mother has got knee pain at the moment, which requires surgery. She has been having trouble walking, so she can only visit him only three days a week (it used to be every day). However, I started to get more involved in my main job this month, so I can only visit him on weekends. Now that my mother cannot visit him at the hospital every day, I want to see him as often as possible when I can. This means I literally don’t have time to develop recipes, shoot and edit the photos and videos and write the posts at the moment.

Almond Butter Chocolate Pie - Low Carb, Gluten Free, Sugar Free

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Almond Butter Chocolate Pie / Low Carb / Gluten Free / Sugar Free

Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 1 hour 45 minutes
Total Time 2 hours 20 minutes
Servings 14 slices
Calories 482 kcal
Author Miyuki

Ingredients

Crust

  • 1 3/4 cups Almond Flour (175 g)
  • 1/3 cup Unsweetened Cocoa Powder (30 g)
  • 1 tsp Stevia Powder
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract
  • 2.5 oz Melted Unsalted Butter (70 g)

Almond Butter Layer

  • 1 cup Heavy Cream (240 cc) (* 1/2 cup for the chocolate layer)
  • 1/6 tsp Salt
  • 3 oz Unsalted Butter, Room Temp (85 g)
  • 2/3 cup Almond Butter, Room Temp (180 g)
  • 1 tsp Stevia Powder

Chocolate Layer

  • 3/4 cup Heavy Cream (180 cc)
  • 4 oz Unsweetened Baking Chocolate, Chopped (115 g)
  • 1 tbsp Vanilla Extract
  • 2 tsp Liquid Stevia

Whipped Cream Layer

  • 1 cup Heavy Cream (240 cc)
  • 3/4 tbsp Stevia Powder
  • 1 tsp Vanilla Extract

Topping

  • 1/2 tsp Unsweetened Cocoa Poweder

Instructions

Crust

  1. Preheat the oven to 180 C / 350 F. Grease a 9 inch (22 cm) tart pie pan with a removable bottom or line with parchment paper. (* The pan I used is about 1.8 inch (4.5 cm) deep.)

  2. In a mixing bowl, add the dry ingredients and whisk well. Add the vanilla and melted butter and stir until dough comes together.

  3. Press evenly into the bottom and up the sides of the pan.

  4. Prick all over with a fork.
  5. Bake for about 18 minutes.
  6. Let cool completely.

Almond Butter Layer

  1. In a large bowl, beat the heavy cream until medium peaks form. Transfer to the fridge.

  2. In a separate bowl, cream the butter with a hand mixer. Add the almond butter and stevia powder and beat to combine.
  3. Fold in half of the whipped cream. (Reserve the other half for the chocolate layer in the fridge.)
  4. Spread evenly over the cooled crust.
  5. Refrigerate for 15 - 30 minutes.

Chocolate Layer

  1. Heat the heavy cream in a saucepan over low heat. Bring to a simmer and turn off the heat.
  2. Add the unsweetened chocolate. Stir until melted and smooth.
  3. Add the vanilla and liquid stevia and mix well.
  4. Make sure the chocolate mixture is not hot and transfer to a bowl. Fold in the reserved whipped cream. (Use a whisk if necessary.)

  5. Spread evenly over the almond butter mixture.

  6. Refrigerate for 1 - 1.5 hours or until set.

Whipped Cream Layer

  1. Add all the ingredients into a mixing bowl and beat until stiff peaks form.
  2. Place it into a piping bag and pipe over the chocolate custard. (Or you can just spread onto the chocolate layer.)

Topping

  1. Dust with the cocoa powder.

Recipe Notes

Keep refrigerated. Let stand for 5 - 15 minutes at room temp before serving if you like it melty.

Per Serving (1/14):

Calories 482 kcal, Protein 7.8 g, Total Fat 48.0 g, Total Carbohydrates 10.4 g, Dietary Fiber 4.5 g, Sugar 2.7 g

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