Preheat oven to 350 degrees. Spray a pie plate with baking spray. I use a 9 inch pyrex baking dish. (I sprinkle sesame seeds on the bottom of the pie plate so the crust doesn't stick to the bottom.)
Measure the almond flour, oat fiber and salt into the bowl of a food processor. Pulse to combine, Cut the butter into chunks and pulse with the dry ingredients until the butter is the size of small peas. Mix the egg white with the 1 teaspoon of water and pour onto the dry ingredients. Process until the dough just comes together. Refrigerate the dough for 30 minutes or up to 5 days.
Roll the pastry between two sheets of plastic wrap until it is the right size for your pie plate. Remove the top piece of plastic and invert the dough over the pie plate. Gently coax the dough into the bottom and the sides of the plate. Remove the plastic and shape the edge. Dock the dough with a fork.
Bake the crust for 10 -15 minutes, until it begins to turn a nice golden brown. Let cool completely, then cover with plastic wrap until ready to use.
Finely chop the unsweetened baking chocolate and put in a microwaveable bowl. Heat on high 30 seconds at a time until almost melted. The residual heat from the bowl should take care of melting the rest.
Put the butter and Sukrin Melis or Swerve in a stand mixer or in a large mixing bowl. Fit the paddle attachment onto the mixer and beat the butter and sweetener on medium speed for about 2 minutes. Scrape the bowl. Add the melted chocolate and mix for 1 minute. Scrape down the bowl thoroughly. Add 1/4 cup of heavy cream, vanilla and stevia glycerite, beating for 2 minutes more. Remove the paddle attachment, and scrape the filling back into the bowl.
Add the whisk attachment and turn the stand mixer back on medium speed. Add one egg at a time and let the mixer run for about 3 minutes between each addition, scraping the bowl after the third and forth additions.
Finish mixing with a quick burst at high speed and spread the filling into the pie shell and refrigerate. [NOTE: if the filling breaks (separates), refrigerate for 40 minutes and add 1/4 teaspoon of xanthan gum. Whip at medium speed for a few seconds to loosen the filling and then at high for just a few seconds until it comes together. Another pinch of xanthan gum may be needed.]
Spoon the filling into the pie crust and smooth with a spoon or offset spatula. Refrigerate at least 6 hours or overnight, uncovered.
Whip the 3/4 cup of heavy cream with your favorite sweetener and top the pie. Additionally, chocolate curls can be added by running a vegetable peeler down the length of a piece of chocolate.
Serves 10 at 3 net carbs each.
***I originally used a different pie crust for this pie the first time I shared this recipe one that used protein powder. It's a great press-in pie crust recipe, but I used a different pie crust (my Flaky Pie Crust) when I updated the photos. Use your favorite crust if you wish.
Sugar Free Chocolate Pie (French Silk Pie)
Amount Per Serving
Calories 337Calories from Fat 306
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.