• 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!