No bake low carb 3-layer chocolate cream pie. If you do not like to use pumpkin, you can totally omit it by just whipping up the cream with allulose, vanilla extract and stevia then continue with the remaining steps. Hope you like this. Enjoy!

Total serving: 16 pieces

MACRO PER PIECE
• 212 kcal
• Net carbs: 6.3g
• Protein: 3.8g
• Fat: 19.1g

*** (1) PREPARE PIE CRUST ***

PIE CRUST INGREDIENTS
• 150g roasted walnut (ground finely). The walnuts were roasted at 180°C for 6-7mins
• 1g (1/4 tsp) salt
• 15g coconut flour
• 100g almond flour
• 65g melted unsalted butter (melt in microwave 1000w for 40sec-1mins)

METHOD
1. Grind the pie crust ingredients to powder form.
2. In a large mixing bowl, pour in the pie crust ingredients. And add in melted butter. Then mix together until it becomes dough.
3. Press the dough down onto a pie pan (8 inch) to form the pie base.
4. Freeze it for at least 15 mins.

*** (2) PREPARE CHOCOLATE CREATE LAYER ***

CHOCOLATE CREAM LAYER INGREDIENTS
• 150g sugar free chocolate chips
• 150ml whipping cream

METHOD
1. In a mixing bowl, add in 150g sugar-free chocolate chips.
2. Add in whipping cream.
3. Melt them in microwave 1000W for 1 min. And let the mixture sit for 30 seconds.
4. Start stirring until the chocolate cream is smooth.
5. Pour the chocolate cream onto the frozen pie base.
6. Freeze it for at least 15 mins.

*** (3) PREPARE PUMPKIN CREAM LAYER ***

PUMPKIN CREAM LAYER INGREDIENTS
• 150g pumpkin puree
• 20g allulose
• 1g (1/2 tsp) cinnamon powder
• 2g liquid stevia extract (~50 drops)
• 1 tsp vanilla extract
• 150ml cold whipping cream (~60% whipped). pour in pumpkin mixture
• 6 g gelatin sheet
• 1.5tbsp water

METHOD
1. In a large mixing bowl, add in pumpkin puree, allulose, stevia, vanilla extract and cinnamon powder. Mix with spatula
2. In a medium mixing bowl, pour in cold whipping cream and whip until ~60% whipped. Set it aside and keep cold in the fridge if space allows.
3. Lightly wet the gelatin sheet. Add in water, and melt it in microwave for 10 secs.
4. Add 1 tsp vanilla extract and the whipped cream into the pumpkin cream mixture. Mix well.
5. Lastly, add in gelatin mixture.
6. Pour the pumpkin cream onto the frozen chocolate layer.
7. Freeze the pie for at least 15 mins.


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