Low-Carb French Silk Pie
If you have about 15 minutes to spend in the kitchen, Low-Carb French Silk Pie might be a super gluten free recipe to try. This recipe serves 12 and costs $1.01 per serving. One portion of this dish contains about 2g of protein, 17g of fat, and a total of 164 calories. This recipe is liked by 7776 foodies and cooks. It works well as a reasonably priced side dish. If you have cocoa, egg, vanilla, and a few other ingredients on hand, you can make it. Plenty of people really liked this Mediterranean dish. It is brought to you by Lowcarb-ology. With a spoonacular score of 14%, this dish is rather bad. Try Chocolate French Silk Pie (Copycat Bakers Square's French Silk), French Silk Pie, and French Silk Pie for similar recipes.
Servings: 12
Preparation duration: 15 minutes
Ingredients:
1/3 cup black or dark cocoa
4 eggs room temperature, or equivalent in pasteurized egg product
1 cup unsalted butter, cool room temp
2 teaspoons pure vanilla
1 1/4 cups Xylitol, ground to a powder in the blender
Equipment:
pie form
Cooking instruction summary:
Cream butter and xylitol with the paddle attachment until blended.Switch to the whipsBlend in the cocoa and vanilla on low speed.Switch to high speed and beat in one egg.Beat at high speed for about a minute.Add the next egg and repeat until all the eggs are used.Continue to beat at the highest speed until the French Silk is fluffy but not so much that it begins to melt.Spread in a well buttered 9-inch pie pan, cover tightlly, and chill overnight.Freeze for about 30 minutes before cutting to make it easier. Then let the slices stand at room temperature for 15 minutes or so.Top with whipped cream if desired.
Step by step:
1. Cream butter and xylitol with the paddle attachment until blended.Switch to the whips
2. Blend in the cocoa and vanilla on low speed.Switch to high speed and beat in one egg.Beat at high speed for about a minute.
3. Add the next egg and repeat until all the eggs are used.Continue to beat at the highest speed until the French Silk is fluffy but not so much that it begins to melt.
4. Spread in a well buttered 9-inch pie pan, cover tightlly, and chill overnight.Freeze for about 30 minutes before cutting to make it easier. Then let the slices stand at room temperature for 15 minutes or so.Top with whipped cream if desired.
Nutrition Information:
covered percent of daily need
