Low Carb Triple Layer Mud Pie Recipe

Gluten Free
Vegetarian
4.7/5
(2365 reviews)
Low Carb Triple Layer Mud Pie
Zylo Recipes

Description

Imagine a dessert that satisfies your deepest chocolate cravings while aligning perfectly with your dietary goals. This chocolate dream starts with a delectable almond-based crust, providing a delightful textural contrast to the smooth layers that follow. The crust, baked to a perfect golden brown, offers a subtle nutty flavor that complements the intense chocolate notes beautifully.

Nestled within this almond embrace is a rich and velvety chocolate ganache. This ganache, made with high-quality dark chocolate and luscious cream, melts in your mouth with each bite, releasing a wave of pure chocolate bliss. Studded throughout the ganache are toasted walnuts, adding a delightful crunch and a warm, nutty counterpoint to the decadent chocolate.

The walnuts are carefully toasted to bring out their inherent flavors, enhancing the overall sensory experience of the dessert. As if that weren't enough, this exquisite treat is crowned with a generous layer of creamy chocolate pudding. This pudding, made with wholesome ingredients, is unbelievably smooth and rich, offering a lighter yet equally satisfying chocolate experience.

Its delicate sweetness balances the intensity of the ganache, creating a harmonious blend of flavors. Finally, a cloud of freshly whipped cream adorns the top, adding a touch of airy lightness and a hint of sweetness. The whipped cream, light and fluffy, provides the perfect finishing touch, creating a visually stunning and utterly irresistible dessert.

This chocolate creation is not just a treat; it's an experience. It's a symphony of textures and flavors that will leave you feeling completely satisfied and utterly guilt-free. Perfect for special occasions or simply as a well-deserved indulgence, this dessert is sure to become a new favorite.

Preparation Time

Prep Time
30 min
Cook Time
10 min
Total Time
40 min

Nutrition Information

Per 1 servings serving
C
Calories
500 Kcal

C
Carbs
25 g
Fi
Fiber
8 g
Sugar
5 g

P
Protein
12 g

C
Fats
45 g
Saturated Fats 25 g
Unsaturated Fats 15 g

Cholestrol 150 mg
Sodium 200 mg
Potassium 150 mg
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Ingredients

    1.
    Almond Flour
    Almond Flour
    1-½ cup
    2.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    4 tablespoon
    3.
    Butter
    Butter
    6 tablespoon
    4.
    100% Cocoa Special Dark by Hershey's
    100% Cocoa Special Dark by Hershey's
    3 tbsp
    5.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ⅛ tsp
    6.
    Heavy Cream
    Heavy Cream
    ¾ cup
    7.
    Chocolate Chips, Sugar Free
    Chocolate Chips, Sugar Free
    6-½ ounce
    8.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    4 tablespoon
    9.
    100% Cocoa Special Dark by Hershey's
    100% Cocoa Special Dark by Hershey's
    3 tbsp
    10.
    Baking Aids Xanthan Gum by Bob's Red Mill
    Baking Aids Xanthan Gum by Bob's Red Mill
    1 teaspoon
    11.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ⅛ tsp
    12.
    Original Coconut Milk Unsweetened by Silk
    Original Coconut Milk Unsweetened by Silk
    1 cup
    13.
    Vanilla Extract
    Vanilla Extract
    ½ teaspoon
    14.
    Whipped Cream, Unsweetened
    Whipped Cream, Unsweetened
    8 tablespoon
    15.
    Walnuts
    Walnuts
    ½ cup

Instructions

    1.
    Preheat oven to 350°F (175°C). In a bowl, combine almond flour, 4 tablespoons of Swerve, 3 tablespoons of dark cocoa powder, and 1/8 teaspoon of kosher salt. Add 6 tablespoons of melted butter and mix until well combined.
    2.
    Press the mixture into a 9-inch pie pan, covering the bottom and sides evenly.
    3.
    Bake for 10-11 minutes until slightly puffy and set. Reduce oven temperature to 300°F (150°C).
    4.
    Heat cream in the microwave until boiling (approximately 45 seconds, then another 30 seconds). Pour over chocolate chips and let sit for 5 minutes. Stir until smooth ganache forms.
    5.
    Pour the prepared ganache into the cooled pie crust.
    6.
    Bake walnuts for 7-10 minutes until toasted and fragrant.
    7.
    Crumble the toasted walnuts over the ganache layer.
    8.
    In a separate bowl, whisk together 6 tablespoons of Swerve, 1/4 cup of dark cocoa powder, 1 teaspoon of xanthan gum, and 1/8 teaspoon of kosher salt.
    9.
    Ensure the xanthan gum is thoroughly whisked in to prevent lumps. Add cold coconut milk and vanilla extract.
    10.
    Whisk until the mixture thickens, then pour on top of the ganache and smooth. Place the pie in the refrigerator until completely chilled and set.
    11.
    Serve chilled with fresh whipped cream and enjoy!