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Low-Carb Orange Ganache Cream Pie

This Low-Carb Orange Ganache Cream Pie recipe makes chocolate orange perfection! It's hard to believe it's suitable for diabetic, Atkins, low-carb, ketogenic and grain-free diets.
Servings 10
Author Harper Slusher

Ingredients

Crust Ingredients

Ganache Ingredients

Whipped Cream Topping

Optional

Instructions

Crust Directions

  1. Preheat oven to 350 degrees Fahrenheit. Generously butter a 9-inch pie pan
  2. In a medium bowl, combine almond flour, sweetener, baking powder, salt, cocoa powder and whisk until smooth.
  3. Cut butter into the dry ingredients using a pastry blender or fork until coarse crumbs form.
  4. Add vanilla and egg and stir until dough sticks together and forms a ball.
  5. Press dough into pie pan until it evenly covers the entire pan. Flute edges if desired. Poke holes into the bottom of the crust with a fork to prevent bubbles in the crust.
  6. Place crust in preheated oven and bake crust for 11 minutes. Remove crust from oven and cover the edges with foil to prevent burning. Bake for another 6 minutes.
  7. Remove from oven and let cool before adding ganache filling.

Ganache Directions

  1. In a double boiler, melt the dark chocolate and cream over medium-low heat, stirring consistently.
  2. Once the mixture is smooth, remove from heat and add zest and orange extract.
  3. Pour ganache in cooled pie crust and place in refrigerator, uncovered, until set.

Whipped Cream Topping Directions

  1. In a small bowl, beat heavy cream with an electric mixer until stiff peaks form.
  2. Add sweetener and vanilla extract and blend just until combined.
  3. Pour the whipped topping over the ganache and spread evenly over the entire pie.
  4. Drizzle pie with dark chocolate if desired. This pie is best served after being refrigerated for at least 1 1/2 hours. Store in an airtight container.

Recipe Notes

Serving size: 1/10th of the pie

Per serving:
Calories: 333
Fat (g): 31.7
Carbs (g): 14
Fiber (g) 8.8
Protein (g): 5.9
Net Carbs (g): 5.2

Net Carbs (g):