This recipe is shared with permission from Kim at Low Carb Maven. Click here for the original recipe and notes, and explore her website for lots of other low-carb recipe ideas.
Servings: 10
Ingredients:
1 recipe Low Carb Flaky Pie Crust (pre-baked)
For the Base Custard:
- 1 ¼ cup heavy cream
- ¾ cup almond milk
- ¼ cup water
- 1 tablespoon gelatin
- ⅔ cup low-carb sugar
- 2 teaspoons cornstarch (or arrowroot powder)
- ¼ teaspoon xanthan gum
- ½ teaspoon salt
- 3 large egg yolks*
- 1 whole egg
For the Black Bottom Layer:
- 1 ½ oz unsweetened baking chocolate
- 1 cup custard from above
For the Chiffon Layer:
- remaining custard from above
- 1 tablespoon rum, bourbon, or brandy
- 1 teaspoon vanilla
- 3 large egg whites
- ½ teaspoon cream of tartar
For the Whipped Cream Topping:
- ½ cup heavy cream
- ¼ cup low-carb powdered sugar
- 0ptional: shaved chocolate
Instructions:
Prep:
Separate 3 of the eggs into yolks and whites. Make sure not to get any yolks in the whites or they won’t whip into a meringue, which is needed for the chiffon. Finely chop the unsweetened baking chocolate and place into a small heat safe bowl large enough to accommodate 1 cup of the custard, for later. Put the water in a small bowl and sprinkle the gelatin over the surface to bloom.
For the Custard:
- Mix the ⅔ cup sweetener, cornstarch (or arrowroot), xanthan gum and salt together in a small pot. Whisk in the egg yolks and whole egg. Whisk in the heavy cream and almond milk.
- Turn the heat to medium-low. Whisk slowly but continuously until the mixture begins to thicken, about 8-10 minutes, paying particular attention to the sides and bottom of the pot. Whisk briskly while the custard continues to cook and thicken, about 2-4 more minutes. Remove the custard from the heat and whisk for an additional 2 minutes.
For the Black Bottom Layer:
- Remove one cup of the hot custard and add it to the chopped chocolate. Whisk until the chocolate is blended. Let cool, then pour into the pie crust. Cover and refrigerate.
For the Chiffon Layer:
- Tear the bloomed gelatin into small pieces and add it to the remaining custard. Whisk until the gelatin melts completely. Cover the custard with cling film, leaving a small gap for steam to escape. Refrigerate for 2-3 hours until it has cooled.
- Once the remaining custard has cooled, place the egg whites in a medium bowl and sprinkle with the cream of tartar. Using a hand or stand mixer, whisk over medium-high speed until the egg whites quadruple in volume, are glossy and hold a stiff peak when the beaters are brought straight up from the bowl. Set aside.
- Remove the cooled custard from the refrigerator and whisk to loosen its texture with a hand or stand mixer. Add the vanilla and rum (or your flavoring of choice) and whip again. Now is the time to adjust the sweetness with powdered stevia or stevia glycerite if you want it sweeter.
- Add ⅓ of the meringue to the custard and mix gently with a hand mixer. Fold half of the remaining meringue into the lightened custard with a large rubber spatula. Gently but thoroughly fold the remaining meringue into the custard completing the chiffon layer. Spoon into the pie crust and smooth to the edges. Refrigerate uncovered for several hours. Then, cover loosely with cling wrap and refrigerate overnight.
For the Whipped Cream Topping:
- Whip the heavy cream with the sweetener until it’s thick. Spoon onto the pie and swirl with a spoon. Top with chocolate shavings if you wish. To shave the chocolate, use a vegetable peeler as if you were peeling a carrot.
*If using the Flaky Pie Crust recipe, add the extra yolk to the custard.
Nutritional Information for 1 Serving:
Calories 273: Fat 26g, Carbs: 8g, Fiber 4g, Protein 6g
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