Low Carb Chocolate Pie That Is PSMF Friendly!
I love dessert!
But sometimes on a low carb, low fat, high protein day (a.k.a. PSMF day or “lean” day) it can feel like a drag because desserts usually mean higher fat.
This Low Carb Chocolate Pie shakes up that thought and is friendly for those leaner days without sacrificing the feeling of indulgence!
It’s nice to have something that is highly satisfying but doesn’t impede your goals. I would enjoy a slice of this pie on a lean day with a couple of raspberries.
But a fat spoonful of homemade whipped cream makes this pie phenomenal on those “regular” or “higher fat” days!
So. Many. Egg Whites…
Lean day cooking usually means lots of egg whites. They’re wildly versatile while being practically pure protein!
Egg whites can be made into the obvious things: egg white scrambles, egg white omelettes, poached egg whites, etc.
But they can also become so much more! Egg white bread that has a light, fluffy texture, egg white salad to put on that egg white bread, grab and go egg white muffins, etc.
Some of my most favorite ways to use egg whites is to create some delicious desserts that still align with my food lifestyle choices.
While they’re versatile on their own, egg whites become so much more than they ever imagined when you add a few other keto kitchen staples.
Add some keto kitchen staples!
Gelatin is hands down one of my most favored keto pantry items! It helps improve the texture of the egg white bread, adds some fantastic amino acids, and can gel all the liquids!
It takes such a tiny amount of this powerhouse ingredient to achieve some amazing results. A 16oz bag of beef gelatin lasts me for months, so it’s cost effective to boot!
Egg white protein powder is one of those trickier ingredients. It adds body and structure to the liquid egg whites and can be used on its own. It’s a little more expensive to keep on hand, but with the number of delicious recipes that can be made with it, I’d dare say it has a permanent spot in my pantry.
Beware, it can easily be over-whipped when using it, so keep an eye on it when you’re making meringues!
Sunflower lecithin is kind of an “out there” ingredient. I don’t use it often, and when I do it takes very little to achieve the desired outcomes. Typically it’s used as an emulsifier which helps the texture of different recipes.
Feel free to leave it out if you don’t have any, or substitute the same amount with acacia fiber (or even xanthan gum).
Most of the other ingredients are fairly common and can typically be found in your local grocery stores.
It’s Pie Time!
Low Carb Chocolate Pie
Equipment
- Stand Mixer
- High Powered Blender
Ingredients
Crust
- 60 g egg white protein powder
- 24 g allulose
- 3 g cream of tartar
- 3 pinches salt
- ¾ cup water
- 5 g whole egg powder
- ½ tsp vanilla
Chocolate Filling
- 1 tbsp gelatin
- ½ cup cool water
- 10 egg whites cooked to a soft scramble
- ¾ cup almond milk
- ½ cup erythritol stevia blend granular
- ⅓ cup cocoa powder
- ¼ cup collagen
- 1 tsp sunflower lecithin
- ⅛ tsp stevia powder
- ⅛ tsp salt
- 2 tsp vanilla extract
Instructions
- Preheat oven to 325℉. Grease a pie plate with oil or butter of your choice.
Crust
- In stand mixer bowl, combine egg white protein powder, cream of tartar, allulose, and salt. Add water to bowl. Place in stand mixer and beat on high with whisk attachment until stiff peaks form (approximately 10 minutes).
- Scrape sides down on bowl. Add whole egg powder and vanilla. Beat on low-medium speed to incorporate (approximately 10 seconds).
- Spread batter into prepared pie plate using a spatula. Try to create an even thickness throughout the while plate, including the sides.
- Bake crust in preheated oven for 20 minutes, or until baked through. When crust is fully baked, set it aside to cool until filling is prepared.
Chocolate Filling
- In microwave safe container, sprinkle the gelatin over the cool water and set aside for a few minutes to bloom.
- In a blender, pour egg whites, almond milk, sweetener, cocoa powder, collagen, sunflower lecithin, stevia powder, salt, and vanilla. Blend on high until mixture is smooth and lump-free.
- Warm the bloomed gelatin in the microwave until it’s liquefied (usually 15-20 seconds) to activate the gelatin.
- With the blender on a low-medium speed, slowly pour the activated gelatin into the chocolate mixture. Blend until fully incorporated.
- Pour the chocolate filling into the prepared, cooled pie crust. Refrigerate for several hours, up to overnight, to fully set the filling.
- Serve with a couple of low carb berries on top, or if you’d like to add some fat, a dollop of homemade whipped cream. Enjoy!
