We are super happy to announce that we're in the August 2017 Keto Krate. For those who don't know what Keto Krate is, it's a subscription service that rounds up the best low carb products and delivers them to you monthly.
Not only are we in the box with tons of other brands we totally admire, we're their FEATURED PRODUCT for August. This is an honor for us. It's also awesome news because it means the talented people at the Krate made an awesome sugar free recipe out of ChocoNite!
We have gotten a lot of emails about the recipe card and people asking if they could have the recipe in this month's krate. Unfortunately, since the Keto Krate is sold out for August, the card isn't available to order. As such, we've transcribed it here as a reference for anyone who wants to make this yummy no bake chocolate pudding pie!
Ingredients for Low Carb Chocolate Pudding Pie (No Bake)
- 1 cup canned full fat coconut milk
- 1 cup heavy cream
- 1 cup ChocZero ChocoNite Hot Cocoa
- 5 egg yolks
- 1 tsp Xanthan gum
- 4 tbsp butter, softened
- 1 1/2 cups almond flour
- 1/4 cup powdered erythitol
- 1 tbsp almond butter
- 3/4 cup heavy cream
- 1 tbsp powdered erythritol
- Optional: 1 oz shaved ChocZero squares
Instructions for Low Carb Chocolate Pudding Pie (No Bake)
In a small saucepan over medium, heat the coconut milk and heavy cream to a simmer. Whisk in the hot cocoa until smooth. Whisk in the egg yolks into a mixing bowl. Very slowly pour the warm cream and cocoa mixture over the egg yolks while whisking vigorously to temper the eggs. Add the mixture back to the pan, heat over medium until think. Cool for 10 minutes. Whisk in the xanthan gum. Refrigerate until chilled, at least 6 hours.
For the crust, stir in the crust ingredients until well mixed then press into the bottom and sides of a pie plate. Refrigerate until chilled, at least 6 hours.
To assemble: spread the pudding over the crust, spread the cream on top of the pudding, garnish chocolate. Store in the fridge.