I decided I needed to make a holiday dessert I'll be able to eat come Yuletide. What goes together better than chocolate and peppermint? So I came up with a low carb chocolate peppermint pie!
I'm going to work on a lemon pie version tomorrow.
--Yasmine
Crust:
2 cups almond meal
1/4 cup unsweetened baking cocoa (I like Ghiradelli's)
1/4 cup Zero or Zsweet or Splenda
1 stick melted butter
Mix well, press into 9" pie plate that's been sprayed with cooking spray. Bake at 350 degrees for 25 minutes. Remove and cool.
Filling:
2 pkgs softened cream cheese
1 cup heavy whipping cream
1 cup Zero or Zsweet or Splenda
1/4 cup sugar free peppermint syrup (Torani's makes a pretty good one)
1/2 cup baking cocoa
Beat cream cheese till fluffy. Add sweetener and syrup. Beat well. Add baking cocoa and beat until incorporated. Add whipping cream in a thin stream, beating on medium until it's all in, then whip on high for 2-3 minutes. Scrape bowl. Whip on high for another minute.
Topping:
1 cup heavy whipping cream
1/2 cup Zsweet or Zero, etc.
1 tsp vanilla
Whip until light and fluffy.
When crust is cool, spread filling evenly in pan. Spread with whipped cream and dust lightly with cocoa powder. Chill.
Makes ten servings at 6 grams net carb each.
1 comments:
I wish I could get used to the flavor of Ideal (Xylitol) in my baked goods. I mix it with smart sugar for other uses. Have any suggestions on how to get used to it?
That looks really good. If I don't use the peppermint syrup, should I add some other type or will it work with out it?
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