SUGAR FREE WHIPPING CREAM RECIPES

Name: Sugar Free Chocolate Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: 1 prepared low carb pie crust; 3 1/2 cups heavy cream; 1/2 cup unsweetened cocoa powder; 1 teaspoon xanthan gum; 1/4 teaspoon sea salt; 1/2 teaspoon chocolate liquid stevia (or vanilla stevia); 1/2 cup sugar free chocolate chips (like the brand Lily's); 2 eggs; 2 egg yolks; 2 teaspoons vanilla extract; 2 teaspoons chocolate liquid stevia; Optional topping: 1 cup heavy whipped cream whipped with 1 teaspoon vanilla liquid stevia

SUGAR FREE KETO CHOCOLATE CREAM PIE (LOW CARB, NUT FRE…

Sugar Free Keto Chocolate Cream Pie (Low Carb, Nut Fre… image

Provided by Brenda Bennett | Sugar-Free Mom

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12

Number Of Ingredients 12

Ingredients

1 prepared low carb pie crust
3 1/2 cups heavy cream
1/2 cup unsweetened cocoa powder
1 teaspoon xanthan gum
1/4 teaspoon sea salt
1/2 teaspoon chocolate liquid stevia (or vanilla stevia)
1/2 cup sugar free chocolate chips (like the brand Lily's)
2 eggs
2 egg yolks
2 teaspoons vanilla extract
2 teaspoons chocolate liquid stevia
Optional topping: 1 cup heavy whipped cream whipped with 1 teaspoon vanilla liquid stevia

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.

Nutrition Facts : ServingSize 1 serving, Calories 409 kcal, CarbohydrateContent 9 g, ProteinContent 3 g, FatContent 36 g, SaturatedFatContent 22 g, CholesterolContent 106 mg, SodiumContent 213 mg, FiberContent 4 g

SUGAR-FREE LEMON CREAM PIE {KETO, LOW CARB, GLUTEN FREE}

Sugar-Free Lemon Cream Pie {Keto, Low Carb, Gluten Free} image

Provided by Brenda Bennett | Sugar-Free Mom

Categories Dessert

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 12

Number Of Ingredients 13

Ingredients

1 pre-baked coconut flour pie crust
4 eggs
1/2 cup Swerve sweetener (or 1 cup sugar substitute)
1/2 cup sour cream
1/4 tsp salt
3/4 cup fresh lemon juice
1 tsp lemon liquid stevia (eliminate if not using Swerve)
Topping
1 tsp unflavored gelatin
2 tbsp water
1 1/2 cups heavy whipping cream
1 tsp vanilla liquid stevia
Optional: lemon zest over the top

Steps:

Preheat oven to 350 degrees F.
In bowl whisk together eggs, Swerve, sour cream and salt.
Slowly whisk in lemon juice and lemon stevia.
Pour filling into pre-baked pie crust.
Place pie onto a baking sheet and cover around the crust with aluminum foil.
Bake until barely set, about 30-35 minutes. Center of pie will still jiggle slightly.
Cool pie completely before adding topping.
To make topping, place the water into a small saucepan and sprinkle over the gelatin.
Heat on low stirring constantly until gelatin is dissolved. Set aside.
Pour heavy cream into a stand mixer with vanilla stevia.
Whip until peaks form.
Slowly pour in the gelatin mixture.
Spread this over the cooled lemon pie.
Refrigerate 1 hour and up to a day, loosely covered.
Top with lemon zest if desired when serving.

Nutrition Facts : ServingSize 1 piece, Calories 271 kcal, CarbohydrateContent 8.9 g, ProteinContent 5.4 g, FatContent 23.8 g, SaturatedFatContent 13.5 g, CholesterolContent 164 mg, SodiumContent 213 mg, FiberContent 4.1 g, SugarContent 1.3 g

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