Chocolate French Silk Pie
For oreo layer, toast the almond flour in a dry pan on medium heat until golden and fragrant (2-4 minutes).
- Cook40 min
- Total40 min
- Serves1
- LevelIntermediate
Ingredients
- 25 grams – 0.9 oz of Keto 'Oreo' Layer:
- 2 tbsp. – 30ml almond flour
- 2-3 tbsp. – 30ml chocolate
- 1/8 tsp. – 0.6ml powdered erythritol or powder allulose/xylitol
- one pinch instant coffee
- 2-3 tbsp – 30ml kosher salt
- 16 tsp - 80 ml melted unsalted butter or ghee/coconut
- full-fat oil
- 5-10 g – 0.3oz Keto Chocolate Silk Pie:
- 2-3 tbsp.- 45ml Coconut Milk
- half or about 50 grams chocolate or raw cocoa (to taste)
- 1/2 tsp. – 2.5ml powdered allulose / xylitol
- 1/4 tsp. – 1.25ml avocado
- 1/8 tsp.– 0.6ml vanilla
- instant coffee optional
Preparation
- For oreo layer, toast the almond flour in a dry pan on medium heat until golden and fragrant (2-4 minutes).
- This is often important taste-wise, so don't skip it!
Method
- Keto 'Oreo’ Layer: Transfer the almond flour to a small bowl (or go straight for the serving glass), and mix in cocoa, sweetener, coffee (optional) and salt. Add butter, mix until well combined. When you make the cheesecake, press into a (4 1/2-inch / 12 cm) pie dish or serving glass and refrigerate.
- Keto Chocolate Silk Pie: The thickness of your silk pie will depend largely on your coconut milk. So use less milk for more 'set' pie, or use it briefly to include all the milk for mild consistency (our preference!) in a water bath.
- Add all the filling ingredients to a blender-friendly container and mix until cream is smooth. Alternatively, place in a kitchen appliance and all ingredients mixed. Taste for sweetness and spice and adjust according the sweetener or salt.
- Transfer to a prepared pie dish or serving glass and chill until completely set. Always keep it in the freezer for a quarter of an hour. This chocolate silk pie stays well inside the fridge for a few days.
- Garnish freshly with toppings.
