How many grams of carbs in the corner piece? And recipe please
Sugar-Free No-Bake German Chocolate Pie
Decadent, Nutty & Loaded with Coconut Pecan Goodness — Zero Sugar!
Chocolate Crust Base:
1 cup (100g) almond flour
3 tbsp unsweetened cocoa powder
3 tbsp melted butter
2 tbsp monk fruit sweetener w/allulose
Pinch of salt
Chocolate Filling:
8 oz (225g) cream cheese, softened
1/2 cup (120ml) heavy whipping cream
3 tbsp powdered monk fruit sweetener
3 tbsp unsweetened cocoa powder
1 tsp vanilla extract
2 oz (55g) sugar-free dark chocolate, melted (like Lily's)
Coconut Pecan Topping:
1/2 cup (45g) unsweetened shredded coconut, toasted
1/2 cup (55g) pecans, roughly chopped and toasted
3 tbsp allulose
2 tbsp butter
2 tbsp heavy whipping cream
1/2 tsp vanilla extract
Instructions:
Mix almond flour + cocoa powder + melted butter + monk fruit sweetener + salt until crumbly
Press firmly into 9-inch pie dish covering base and sides, refrigerate 20 minutes until firm
Beat cream cheese + monk fruit sweetener until fluffy
Add cocoa powder, vanilla, melted chocolate — mix until smooth and dark
Add heavy cream, beat until thick and mousse-like
Pour chocolate filling into chilled crust, spread evenly
Refrigerate 30 minutes while making topping
In small saucepan melt butter + allulose over medium heat 2 minutes
Add heavy cream + vanilla, stir until thick and golden, 3 minutes
Remove from heat, fold in toasted coconut + pecans
Spread coconut pecan topping over chocolate filling evenly
Refrigerate minimum 2 hours until fully set
Slice and serve chilled
Tips:
Toast coconut and pecans for deeper richer flavor
Use full fat cream cheese for best texture
Store in fridge up to 5 days
Nutritional Info (per slice, ~10 slice in a 9" round pan):
Calories: ~295 | Net Carbs: ~4g | Protein: ~5g | Fat: ~27g | Fiber: ~3g | Total Carbs: ~7g