French keto pie

French keto cake for a rich, low-carb dessert. A serving of pie contains approximately 5 grams of net carbs. The recipe is for 10-12 servings.

Ingredients

• Crust
• 1.50 cups almond flour
• 4 table. spoon. butter
• ½ tea spoon. salt
• 30 gr cream cheese
• 1 tea spoon. Apple vinegar
• 1 PC. egg
• Chocolate filling
• 1 cup heavy cream 30%
• 4 things. chicken eggs
• 1.25 cups aconite sweetener or erythritol to taste
• 230 g unsweetened dark chocolate (+ a handful of sprinkles)
• 1.50 cups melted butter
• 12 tea. spoon. vanilla extract
• Topping
• 1 cup heavy cream 30%
• 2 tea spoon. aconite sweetener or erythritol to taste
• 1 tea spoon. vanilla extract

Directions

1. Combine almond flour, salt, soft butter (pieces) and cream cheese in a blender or mixer until the mixture looks like a crumbly shortbread dough.
2. Add the egg and apple cider vinegar (this helps to get a crispy crust) and stir again until smooth.
3. Roll the dough into a ball and wrap in plastic wrap. Chill in the refrigerator for at least 2 hours to allow the oil to harden. You can prepare the dough the day before.
4. When the dough is ready to use, flatten it in the prepared baking pan. The dough is sticky enough for rolling out, so it is more convenient to immediately distribute it in shape.
5. Preheat oven to 180 C. Bake the crust for 15 minutes, remove and cool before adding the filling.
6. While the crust is cooling, prepare the filling. Whisk 1 cup heavy cream until peaks form. Refrigerate while you make the rest of the filling.
7. Preheat a small saucepan over medium heat. Add a keto-friendly sweetener and eggs.
8. Stir the sweet egg mixture well until then, gradually heating to 60-70C to kill bacteria. Don't boil the mixture. When the eggs and sweetener are at the correct temperature, remove from the heat saucepan and set aside.
9. Chop the chocolate and melt in the m / in the oven (20 seconds each until completely melted). Toss the chocolate with the egg and sweetener mixture.
10. Use a mixer to beat the soft butter until light and fluffy.
11. Pour the chocolate and egg mixture over the whipped butter, stir and beat on medium speed until smooth.
12. Remove the whipped cream from the refrigerator and add to the mixture from the previous step. Stir and beat the mixture with a mixer on medium speed until smooth and fluffy.
13. Whisk in heavy cream, sweetener, and vanilla extract until stable peaks form.
14. Transfer filling into chilled crust, spread evenly, top with whipped cream for topping.
15. Garnish with leftover chocolate shavings, if desired.
16. To combine the flavors, the pie must be chilled in a few hours, and for 30 minutes before serving, stand at room temperature so that the cream melts a little.