CHOCOLATE RASPBERRY PECAN TORTE
This pie could not be simpler to make. It is so good that low-carbers can bank on the fact that non low-carbers will not know it is low-carb. It tastes so naughty, that you can keep this treat for times when you know sweet treats and chocolate you cannot indulge in will abound - like the holidays!
"Graham Cracker" Crust:
1 cup ground almonds, OR almond flour (250 mL)
1/4 cup vanilla whey protein powder (60 mL)
1 tbsp powdered erythritol (15 mL)
6 tbsp butter, melted (90 mL)
Liquid sweetener to equal 1/2 cup (125 mL)
sugar
1 tbsp water, if necessary (15 mL)
Filling:
1/2 cup raspberry fruit spread (125 mL)
3/4 cup sugar-free chocolate chips (NEW!!) (175 mL)
40
pecans
Preheat
oven to 350°F (180°C).
"Graham Cracker" Crust: Preheat oven to 350°F (180°C). In medium bowl, combine ground almonds, OR almond flour, vanilla whey protein powder and powdered erythritol. In small bowl, combine melted butter and
liquid sucralose. Sprinkle water over crust ingredients, if needed. Using plastic wrap, press crust ingredients
into 9-inch (23 cm) pie dish and up the sides.
Bake 8 minutes. If using almond meal, bake 10 to 12 minutes. Allow to cool.
Filling: Spread
fruit spread carefully in bottom of crust.
Sprinkle with chocolate chips and arrange pecans on top. Bake 15 minutes. Serve chilled.
Yield:
8 servings
1
serving
282.3
calories
6.3
g protein
23.1
g fat
5.6
g net carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at:
http://amongfriends.us/Jen.php