What is great about this recipe is how versatile it can be. It can double as a brownie or a pie!
- 1 tbsp coconut oil
- 1 medium low carb tortilla (I use mission) (for the handmade crust, see bottom)
- 6 ounces of cream cheese
- 1 large square of unsweetened chocolate (or two small ones)
- 1 large egg
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 4 tbsp of low sugar peanut butter (I prefer skippy)
- 6 drops of liquid stevia
- 1/4 cup Truvia (or your choice of granulated fake sugar)
- 1/4 cup chopped walnuts or pecans. (For brownie version. I prefer walnuts for these)
- 1/4 cup unsweetened chocolate chips (I prefer Lily’s) You can also chop up their tasty chocolate bars for a fun twist!
*Optional: Swerve powdered sugar sprinkled on top
Hand-Made Crust (optional)
- 2 cups blanched almond flour (almond meal for a more rustic crust)
- 2 tablespoons granulated fake sugar of your choice
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 tablespoons chilled butter (or coconut oil)
- 1 egg
- 1/4 teaspoon vanilla
Crust Baking instructions:
- Grease a 9-inch pie dish very well, and preheat the oven to 350 degrees F.
- Place the flour, sugar, baking soda and salt in a food processor and pulse several times.
- Add the egg and vanilla, and then scatter small pieces of coconut oil over top. Pulse until the mixture forms a ball.
- Press the dough evenly into a 9-inch pie dish, working the dough all the way up the sides. I find that pressing the dough into a flat disk helps before doing this step.
- With a fork, prick the crust several times over the bottom and sides, and then bake for 8-12 minutes. The bottom will be just dry, don’t over-bake.
- Keep oven to 350 degrees
- In a medium saucepan over medium-low heat, combine cream cheese, peanut butter, granulated sugar, vanilla, cinnamon, cocoa powder (or half a package of sugar-free chocolate pudding), unsweetened baking chocolate, chopped nuts and chocolate chips (if you are doing the brownie type pie), and 6 drops of liquid stevia. Melt it down and stir until well combined. It will have the consistency of slightly smooth cake pop batter.
- Remove from heat and set to the side.
- For the quick crust – In a medium skillet (make sure your skillet can go in the oven with a metal handle) take your 1 – 1 1/2 tbsp of coconut oil and heat at 60% (or 6 on your dial) Place the tortilla in the skillet and rotate until the oil has evenly coated the bottom. Allow to bubble and brown on the bottom, and then flip.
- For a more crispy, buttery crust – check out my keto crust recipe.
- Take the 1 large egg and mix it in with the pie filling. Blend them together and then smooth the mixture on top of the tortilla. Immediately place it in the oven and cook for 10-15 minutes. If you prefer a firmer texture (like brownies) do 15, if you want your pie more creamy, cook for 8 – 10 minutes.
- Remove and let cool completely before adding the powdered sugar on the top.
If you like chocolate chess pie, this is for you! Happy Holidays, friends. ❤