Keto Choco Pie

Keto Choco Pie is a delightful twist on the classic Korean treat, featuring a rich chocolatey exterior and a creamy, low-carb filling. Perfect for satisfying your sweet tooth while staying within your keto lifestyle.

Ingredients

• Almond flour - 50g
• Cocoa powder - 15g
• Erythritol - 30g
• Baking powder - 1 tsp
• Salt - a pinch
• Egg - 1 large
• Unsweetened almond milk - 2 tbsp
• Butter - 30g, melted
• Heavy cream - 100ml
• Vanilla extract - 1 tsp
• Unsweetened chocolate - 30g, melted

Steps

1. Preheat your oven to 175°C (350°F) and line a baking tray with parchment paper.
2. In a mixing bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In another bowl, whisk together the egg, almond milk, and melted butter until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.
5. Spoon the batter onto the prepared baking tray, shaping it into two circles, and bake for 10-12 minutes or until firm to the touch.
6. While the cake layers are baking, whip the heavy cream with vanilla extract until soft peaks form.
7. Once the cake layers have cooled, spread whipped cream onto one layer, drizzle with melted unsweetened chocolate, then place the second cake layer on top.
8. Chill the assembled Keto Choco Pie in the refrigerator for at least 10 minutes before serving.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 9 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 100 mg
• Cholesterol: 90 mg
• Total Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, suitable for ketogenic diets.
• Rich in healthy fats from almond flour and butter.

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