Low-Carb Chocolate Fudge Pie

I wanted a pie for Pi Day, but I'm back to low carbs so I can continue to lose the baby fat... when the baby is old enough to agitate for starting to learn to drive, it's time. 

This is definitely not low calorie, but there are only about 4 g net carbs per slice. Also, it will freeze nicely. I'm betting it will even be edible frozen, so yum! 

Crust

• 1/2 c almond flour

• 1/4 c cacao powder

• 1/4 c coconut flour

• 4 tbsp butter (add salt if unsalted)

• 2 tsp sweetener (I used erithytol, but any will work)

Blend in food processor until it clumps. You want to process the oils out of the nut flours, so you want to let this go a few minutes, don't just pulse to combine.

Clumping stage - this is ready to use.

Press the dough into your pie plate until it's evenly distributed. 

Bake at 350F for 10-12 minutes. Allow to cool.

Pie crust, although I think this could be used for other things, too, like shortbread cookies.

Filling

(derived from this recipe)

2 ripe avocados

1 c coconut cream

1/4 c heavy cream

1/2 c cocoa powder*

1/4 c sweetener (I used erythritol, but any will work)

1 tbsp vanilla extract

1/2 tsp espresso powder

1/4 tsp salt

Peel and core avocados, put flesh in food processor. Pulse a couple of times to break them up. Then run continuously while adding other ingredients. Run for 5-6 minutes to fully dissolve sweetener and also to make the filling fluffy, almost mousse in texture.

Nice and smooth, and no, you won't be able to taste the avocado.

Spoon into the pie shell and refrigerate for an hour. 

Slice into 8-10 slices and serve! 

Chocolate, chocolate, all the chocolate!

*Note: I used cacao powder throughout, but the result was quite bitter. Cocoa powder, if you look, is as low or even lower in carbs, but you'll want to make sure you read labels. Or just use cacao if you like the flavor of dark, dark chocolate. 

Fudge pie!