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The Most Decadent
Sugar Free Dessert Recipe!
You won't believe it's sugar free.
My all-time favorite! It's another of my grandmother's recipes re-done into a sugar free dessert recipe that's still just as decadent! This sugar free pie recipe uses coconut oil, a superfood that ignites weight loss, and the sweet herb, stevia. The chocolate is another superfood that's filled with health-promoting antioxidants.
It's very low-carb, but tastes SO sinful! In case you don't have some of these ingredients, I've included links to great places to buy them (and with the best prices on the internet). You can also get them in your local health food store (or some grocery stores). But internet shopping is much more convenient--and a real money saver! If you need an explanation of what some of the ingredients are, visit
my recommended weight loss products page.
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Uncooked Chocolate Pie
This sugar free pie recipe has a rather boring name,
but the taste is incredible!
Note that this sugar free dessert recipe (per its name) is not cooked. Although that's wonderful for hot weather (no oven!), it means the eggs are raw. If you use fresh, high quality eggs, there shouldn't be a problem. Just wash the outside of the shell before you crack the egg open. If you have a compromised immune system, it would probably be safer for you to avoid raw eggs.
4 TBSP butter (organic, preferably)
2 TBSP
extra virgin coconut oil
¾ cup
erythritol
½ tsp
stevia powder
1 square of unsweetened chocolate
1 tsp
organic vanilla extract
2 large Omega-3 (or free range) eggs, at room temperature
Place butter, coconut oil, and chocolate square in a heavy-bottom sauce pan. Melt over low heat, stirring frequently. In a small bowl, mix erythritol and stevia. Once the butter mixture has melted, add the erythritol and stevia mixture and stir thoroughly. Continue to heat over low until the erythritol has dissolved. Then remove from heat, and place mixture into a medium bowl. Let cool to room temperature. Add vanilla to chocolate mixture. Using a hand mixer or stand mixer, beat the chocolate mixture for about 30 seconds. (A stand mixer is recommend due to the length of time needed to mix in each egg.) Add ONE egg and beat for about 4 minutes. You'll see the texture of the mixture change after a few minutes--this is what we're looking for! Add remaining egg and beat for 2 minutes. Turn the mixture into a cooled pie shell. For the most low-carb version, use the
Low Carb Coconut Pie Crust.
For a more traditional flour-based pie crust, use my
Better Pie Crust.
Then, refrigerate the pie for about 2 hours. Keep refrigerated until ready to serve. Want extra decadence for this sugar free dessert recipe? Top the pie with sweetened whipped cream: use 1 pint of heavy cream, and add ¼ tsp of stevia extract powder and ½ tsp vanilla. Beat with hand mixer until light and fluffy (not too long, or you'll have butter!) Buy organic cream if you can. Like this sugar free dessert recipe?
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