Keto Sugar Free Double Chocolate Custard Pie delivers 2.3g net carbs per serving. It has a crumbly, biscuity base reminiscent of a traditional cheesecake, a luscious custard centre, and a thin top layer of sponge.
This creation is my ketofied version of a recipe I spotted in an ancient Italian cookbook. Keeping the yellowing, faded, partly torn, and very dusty old gems that my mum used to favour in the 60s and 70s, was a good decision. Every single thing I’ve re-created from these cookery books has turned out excellent. Despite the multiple and unavoidable modifications that are necessary in order to transform something high-carb into a keto-friendly delicacy.
And there’s plenty more where this came from.
How To Make Keto Sugar Free Double Chocolate Custard Pie
The base crust is child’s play: mix dry ingredients, stir in hot melted butter, transfer to your pre-lined silicone mould, and smooth with the back of a spoon as you press slightly, to create an even, compact layer. You can use a springfrom tin mould, but it requires faffing. You’ll have to line both bottom and sides, smoothly, which can be frustratingly fiddly. An imprecise job will result in a cake with odd indentations where the liquid batter seeped into the crevices formed by the paper lining. I speak from experience…
A silicone mould makes life soooo much easier.
Best line the bottom, preferably with a silicone liner, as it comes away more easily than parchment. Silicone cake liners come in all shapes and sizes, and you can easily trim them to fit.
For the filling, separate the eggs, whip yolks with sweeteners, add everything else, then whip the egg whites and finally, gently fold the chocolate mixture in. Pour this liquid over the pie base and bake.
After baking, it is crucial that you leave the pie to reach room temperature and then move it to the fridge WITHOUT EXTRACTING IT FROM ITS MOULD. The custard won’t be set, so if you try to remove the pie too soon, you’ll have a disaster in your hands.
This Keto Sugar Free Double Chocolate Custard Pie is really lovely on its own. There is absolutely no need to dust it with icing ‘sugar’, or add whipped cream, ice cream or fruit. Unless you want to.
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- Yield: 12 slices
- Serving: 1 slice
- Calories: 204
- Fat: 18g
- Net Carbs: 2.3g
- Protein: 5g
- 50g ground almonds (U.S. option HERE)
- 40g lupin flour (U.S. option HERE)
- 40g fine coconut flour (U.S. option HERE)
- 10g extra brut cocoa powder
- ½ tsp pure stevia powder (U.S. option HERE)
- 40g erythritol (U.S. option HERE)
- 120g unsalted butter
- 3 eggs
- 1 tsp pure stevia powder
- 60g erythritol
- 300g crème fraîche
- 200g whipping cream
- 20g lupin flour
- 30g extra brut cocoa powder
- mix dry ingredients; melt butter and combine; transfer to a lined 20.5-22cm/8-9" silicone mould (U.S. option HERE).
- spread, press and smooth with the back of a spoon to obtain a thin, lightly compacted and even base layer; set aside over an over rack.
- pre-heat oven to 170°C static.
- separate eggs, using two mixing bowls: large for egg whites and medium for yolks.
- using an electric whisk (U.S. option HERE), beat the yolks with erythritol and stevia until pale and smooth; incorporate whipping cream and crème fraîche, whipping a little longer; add sifted lupin flour and cocoa powder and whip again until well combined.
- whip egg whites to stiff peaks; detach the balloon whisk and manually (and very gently) fold in ½ of the chocolate mixture; add the remaining chocolate mixture and fold once again, ensuring air bubbles remain trapped.
- pour the filling over the pie base, slide the tray carefully into the middle of the oven and bake for 45 mins.
- turn off heat, leave in the oven, door closed, for a further 15 minutes, then remove it and let it cool before transferring it to the fridge in its mould.
- chill the pie until set (best overnight), un-mould and serve.