Keto French Silk Pie #lowcarb #vegetarian

This Keto French Silk Pie is incredibly rich, velvety, and chocolatey. The fresh oreo-style outside is loaded up with a flavorful smooth mousse-like chocolate cream. What's more, it's totally refined sans sugar, the ideal low carb dessert! Top this wanton chocolate pie with a custom made sans sugar whipped cream.

In case you're a chocolate darling, this keto pastry is the best for you. It's my interpretation of the French silk pie which is available on our tables at Christmas, Thanksgiving, Easter, Birthdays. It's a convention in our family to make this staggeringly debauched rich pie!

Recall that I'm a colossal devotee of amazingly simple to make plans. Indeed, this formula it's a breeze to make, and just the outside layer requires more work. On the off chance that you have essential cooking abilities and know to utilize a blender or a blender, you can make this pie. At last, it's absolutely justified, despite all the trouble.

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INGREDIENTS
For the crust:

• 1 ½ cups  almond flour
• 3 tbsp cocoa powder
• 1 large egg
• 1/3 cup  erythritol
• ¼ cup butter solid
•  ½ tsp  baking powder
• ¼ tsp sea salt
• 1 tsp vanilla extract

For the filling:

• 16 oz  cream cheese  room temperature
• 4 tbsp  sour cream
• 3/4 cup  whipping cream
• 3 oz dark chocolate
• ½ cup  cocoa powder unsweetened
• 1 tsp  vanilla extract
• ½ cup erythritol
• 1 tsp vanilla extract  for whipped cream
• For the topping
• 3/4 cup  heavy cream
• 2  tbsp  powdered sweetener
• 1  tsp  vanilla extract
•  Chocolate shavings or cocoa powder to garnish

INSTRUCTIONS
Make the Crust

1. Preheat oven to 375°F / 190°C. Grease a 9-inch Pyrex pie dish with butter or cooking spray.
2. Add the almond flour, cocoa powder, sweetener, baking powder, sweetener, salt, and cold butter into a large mixing bowl. Whisk well to combine or use a food processor. Make sure the butter is well incorporated.
3. Add one medium egg and process until the crust dough looks like crumbles.
4. Using your hands spread out the dough into the prepared pie dish. Bake for 10-15 minutes, or until set. Let the pie crust completely cool.

Make the Chocolate Filling

1. In a large bowl add cream cheese, sour cream, heavy whipping cream, melted chocolate, cocoa powder, sweetener and vanilla extract. Using a hand mixer blend for about 3-4 minutes or until the chocolate filling looks fluffy.
2. Pour the chocolate filling into the baked crust and refrigerate for 6 hours.

Make the Whipped Cream

1. In a large clean bowl, use an electric mixer to blend the whipping cream, powdered sweetener, and vanilla extract. Beat on high until fluffy.
2. Top each pie slice with whipped cream topping and chocolate shavings.

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