A sugar-free lifestyle doesn’t mean you have to give up the sweet treats and this pie is for sure a crowd pleaser! Coffee and chocolate…absolutely delicious together.
I have some picky eaters in our home and this pie passed the taste test of the children and my husband. Anytime I make something new, I always allow my husband to taste it first because he is the chocoholic of our family. If he likes it, then just about everyone else will as well.
1 1/2 cup almond flour
1/2 cup pecan meal (sometimes it is cheaper to buy pecans and chop them in a food processor)
2 tbsp xylitol (or granulated)
1/3 cup butter (measured solid, then melted)
Preheat the oven to 350 degrees.
In a mixing bowl, stir together the almond flour, pecan meal, and xylitol. Stir in the melted butter. The dough will be crumbly but press evenly into the baking dish.
Bake 12-15 minutes until golden brown in color. Set aside and allow the crust to cool completely.
Chocolate Mocha Pie Filling
1 tbsp beef gelatin
1/4 cup cold strong black coffee
6 tbsp cacao powder
12 tbsp xylitol (can use less if you don’t want it as sweet)
1/2 cup boiling strong black coffee
4 lightly beaten egg yolks
4 egg whites
1 tsp vanilla
4 egg whites
6 tbsp xylitol
1/2 tsp powdered stevia
In a small bowl combine the gelatin and cold strong black coffee. Set aside.
In a separate medium bowl, combine cacao powder, 12 tbsp xylitol, and boiling strong black coffee until smooth.
Add the gelatin mixture to the ingrediets in the medium bowl.
Meanwhile, separate your egg yolks and whites into two different bowls. Lightly beat the egg yolks and then pour the mixture from the medium bowl over the egg yolks.
Move your mixture to a double boiler over boiling water and heat until the mixture thickens.
Allow the mixture to cool and then beat with a wire whisk. Add in the vanilla.
In a separate bowl, whip the egg whites with the 6 tbsp of xylitol and 1/2 tsp Stevia until they are stiff but not dry.
Carefully, fold egg whites into the chilled chocolate mixture. Fill the pie shell and chill until filling is set and firm.
Whipped Cream Topping
1 1/2 cup heavy whipping cream
2 tbsp xylitol
1/2 tsp vanilla
1 oz Lillys dark chocolate baking bar (shaved using a peeler, grater, or shaver)
Using a mixer, combine all the ingredients until stiff peaks are formed
Layer the whipped cream over the top of the Chocolate Mocha Pie once the pie has chilled and firmed up.
Grate the chocolate bar over the top of the whipped cream topping.
When living a sugar-free lifestyle, I find that it is important to keep healthy snacks on hand. This makes the lifestyle much more doable and I find that I am not as tempted to grab something else in the home that is off of my plan.
I would love to hear your favorite sugar-free sweet treats! Thanks for stopping by today. It means so much to me.
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