Ingredients
- ½ cup butter
- 10 tablespoons cocoa powder (divideed)
- ½ cup erythritol (divideed)
- 1 whole egg
- 3 egg yolks
- 2 cups almond flour
- 3 cups heavy cream, divideed (divideed)
- 1 teaspoon vanilla extract
- ¼ teaspoon xanthan gum
Nutrition Info Per Serving
Serving Size
½ cup
Carbohydrates
13
g
Protein
5
g
Fat
29
g
Calories
283
Looking for the most delicious mississippi mud pie? Make this scrumptious recipe next time you have a craving for low carb mississippi mud pie. Made with only a few ingredients, this low carb mississippi mud pie is easy to whip up and very mouthwatering while also a ideal choice for a diabetes-friendly diet.
Instructions
- Grease a casserole dish and set aside.
- In a large pot over medium-high heat, melt the butter.
- While it’s melting, beat the egg in a separate bowl. Set aside.
- Once the butter is melted, add in ¼ cup erythritol and 5 tbsp of the cocoa powder.
- Add in the beaten egg and almond flour. Stir to combine.
- Immediately remove from heat.
- Pour into the greased casserole dish. Set aside and allow to cool completely.
- In a separate, large, heat-proof bowl, whisk together the 3 egg yolks.
- Add in ¼ cup of the erythritol. Set aside.
- Heat 2 cups of the heavy cream in another pot on the stove until it simmers.
- Add in the rest of the cocoa powder (5 tbsp) and stir thoroughly. Remove from heat.
- While whisking continuously, add xanthan gum to the egg yolk mixture.
- Then, slowly pour the cream mixture into the egg mixture bowl.
- Now that the egg yolk and cream mixtures have combined, heat on medium for 5-10 minutes until it thickens, whisking continuously.
- Remove the chocolate cream from heat and pour over the completely cooled bottom layer.
- While waiting for it all to cool again, make whipped cream with the remaining cup of heavy cream and vanilla extract.
- Spread on top of the completely cooled mud pie and enjoy!