Low Carb Chocolate Pots De Creme Pie Recipe

As you know I am doing Bake-a-thon event this December, where a group of bloggers post baked dishes thrice a week. This is the second week and we are on to the sixth dish of the month. I have been using coconut flour in my daily diet nearly for a year. At first the recipes were not so great but after some experience, I am getting better. When I was listing out recipes for this event, my first list was full of bakes for Sruti. But then I couldn’t feed her all the maida based dishes for a whole month. So I went and changed the list consisting mostly of low carb dishes which I made for myself. I know Sruti is disappointed, but I won’t mind this time.

I wanted to try recipes with coconut flour and listed out some from other blogs. And for some, I came up with ideas. Today’s recipe is one such brilliant idea of mine even if I say so! I book marked a tart / pie base with coconut flour and wanted to do a dessert with it. While thinking about the filling to be included, I decided upon a chocolate filling, as I bought a pack of 99% dark chocolate recently. Then I remembered the recently made No Bake Pots De Creme which we totally loved. Then I went in search of recipes which bake the pots de creme and I found that the same mix can be baked. So I combined both the crust recipe and the pots de creme recipe to make this pie. I didn’t know how it would turn out and things could go seriously wrong while being inventive. I kept my fingers crossed.

When the crust came out of the oven, it looked fine and I was happy. Then the filling went in and I baked it. When it came out of the oven, it was slightly jiggly which was perfect. And then I refrigerated the pie and the next day I was so curious. Due to refrigeration, the pie crust was stuck to the tin. But still I didn’t panic. I rubbed the sides of the tin with towel until the pies left the tin. And I successfully removed the whole pie without damaging it! When I sliced a wedge, I was on the moon. The pots de creme has set beautifully and the crust was crisp. This was such a huge relief. And it tasted amazing. I left a small piece for Sruti as I didn’t want to serve a whole slice because of the sugar substitutes added. She loved it so much. I need to make it another time, but with normal sugar for her.

Serves 4

Ingredients:

For The Crust:

Coconut Flour – 1/2 cup

Egg – 1

Ghee – 2 1/2 tbs

Erythritol – 1 tsp

Stevia – 1/3 tsp

For The Pots De Creme:

Amul Cream – 1/2 cup

Dark Chocolate – 50 gm

Egg Yolks – 2

Stevia – 1/4 tsp

Erythritol – 1 tsp

Procedure:

For The Crust:

Preheat oven to 200°C.

Process all the ingredients until it forms a soft slightly crumbly dough.

Grease a 4″ round tin or a tart pan and transfer the dough to it.

Spread it to even thickness with a height of 1 1/2″.

Crease the edge with a fork.

Cover the bottom part of the pan with aluminium foil.

Bake in preheated oven for 20 minutes or until golden at the edges.

For The Pots De Creme:

Preheat oven to 175°C

In a pan heat cream until bubbling at the sides.

Remove from flame and add chopped chocolate.

Mix together until the chocolate melts and forms a light creamy mix.

In another bowl beat together egg yolks and stevia and erythritol.

Add a scoop of the chocolate mix into the egg yolks and whisk to combine.

Now take this mix and pour it into the chocolate mix.

Fold in with a spatula until combined.

Pour this mixture into the baked crust.

Cover the base and top of the tin with aluminium foil and place it in a water filled tray.

Bake it in preheated oven for 35 – 40 minutes.

Remove from oven and let it come to room temperature.

Refrigerate overnight.

Remove it from fridge and let it sit on counter for 10 minutes. Gently rub the sides of the tin with a towel.

Place the pan on a tumbler and gently remove the outer ring.

With the help of a spatula, remove the pie from the base plate and arrange on a serving plate.

Slice it up and serve.

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Low Carb Chocolate Pots De Creme Pie Recipe - Bake-a-thon

Print Recipe Pin Recipe

Course Desserts, Sweets

Cuisine International

Servings 4 Persons

Ingredients

  

• For The Crust:
• Coconut Flour - 1/2 cup
• Egg - 1
• Ghee - 2 1/2 tbs
• Erythritol - 1 tsp
• Stevia - 1/3 tsp
• For The Pots De Creme:
• Amul Cream - 1//2 cup
• Dark Chocolate - 50 gm
• Egg Yolks - 2
• Stevia - 1/4 tsp
• Erythritol - 1 tsp

Instructions

 

• For The Crust:
• Preheat oven to 200°C.
• Process all the ingredients until it forms a soft slightly crumbly dough.
• Grease a 4" round tin or a tart pan and transfer the dough to it.
• Spread it to even thickness with a height of 1 1/2".
• Crease the edge with a fork.
• Cover the bottom part of the pan with aluminium foil.
• Bake in preheated oven for 20 minutes or until golden at the edges.
• For The Pots De Creme:
• Preheat oven to 175°C
• In a pan heat cream until bubbling at the sides.
• Remove from flame and add chopped chocolate.
• Mix together until the chocolate melts and forms a light creamy mix.
• In another bowl beat together egg yolks and stevia and erythritol.
• Add a scoop of the chocolate mix into the egg yolks and whisk to combine.
• Now take this mix and pour it into the chocolate mix.
• Fold in with a spatula until combined.
• Pour this mixture into the baked crust.
• Cover the base and top of the tin with aluminium foil and place it in a water filled tray.
• Bake it in preheated oven for 35 - 40 minutes.
• Remove from oven and let it come to room temperature.
• Refrigerate overnight. 
• Remove it from fridge and let it sit on counter for 10 minutes. Gently rub the sides of the tin with a towel.
• Place the pan on a tumbler and gently remove the outer ring.
• With the help of a spatula, remove the pie from the base plate and arrange on a serving plate.
• Slice it up and serve.

Check out the other bloggers doing this Bake-a-thon

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