LILY SUGAR CREAM RECIPES

Steps:

• Preheat oven to 350 degrees.
• Whisk the heavy cream and cocoa powder in a sauce pan. Sprinkle and whisk in xanthan gum, salt and stevia .
• Bring it to a boil.
• Reduce to simmer for 3-4 minutes until it thickens like pudding.
• Remove from heat and add chocolate chips.
• Stir until smooth. Set aside.
• Add the rest of the ingredients to a stand mixer and blend until smooth.
• Pour a small amount of the chocolate mixture into the egg mixture and blend on low to temper the egg mixture. Add a little bit more at a time so you don't cook the eggs.
• Add the rest of the chocolate mixture into the stand mixer and blend until combined well.
• Pour into prepared pie shell and cover the crust edges with aluminum foil so it doesn't burn.
• Bake for 25-30 minutes until center is set but still slightly jiggly.
• Cool slightly then refrigerate to set for 6 hours or overnight.
• Top with homemade sugar free whipped cream and chocolate shavings if desired.

Steps:

• Use a double boiler or place a bowl over a pot of simmering water.
• Whisk the yolks and confectioner’s sweetener together in the bowl and continue to stir until it thickens, about 5-8 minutes.
• Stir constantly then test thickness by scraping a wooden spoon along the bottom of the bowl. If you can clearly see the bottom when you scrape, it should be done. Remove from heat and set aside.
• Pour the heavy cream, Allulose, salt and vanilla extract in a stand mixer with the whisk attachment. Blend until stiff peaks form. Taste and adjust sweetener if needed.
• Stir a spoonful into the egg mixture to temper the eggs. Continue to spoon about 3 more times. Place the mixer on low speed and pour in the egg mixture to combine them together.
• Pour this into your loaf pan and freeze for 4-5 hours.