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Recipe Category: Pie
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Ingredients
- 2 packages (4-serving size) sugar-free vanilla instant pudding mix
- 1 cup (240 ml) water
- 1 cup (240 ml) heavy cream
- 3 tablespoons (9 g) instant coffee crystals
- 2 cups (280 g) sugar-free vanilla ice cream, softened (but not melted!)
- 1 Keto Choc Cookie Crust
- 1 batch Keto Chocolate Sauce
Method
- Put the pudding mix, water, and heavy cream in a large mixing bowl and beat with an electric mixer until well blended
- Beat in the coffee crystals, then the softened ice cream
- Beat just long enough to get everything mixed together and then pour half of the filling into the prepared Keto Choc Cookie Crust
- Top with half of the chocolate sauce
- Add the rest of the filling and top with the remainder of the sauce
- Stash the pie in the freezer for at least several hours
- Then take it out about 15 to 20 minutes before you serve it to let it soften a bit (but not thaw!)
Makes 12 servings
- Each serving will have 9 grams of carbohydrate and 3 grams of fiber, for a usable carb count of 6 grams
- Analysis includes Keto Choc Cookie Crust out not the polyol in the Keto Chocolate Sauce
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