Description
Indulge in this decadent Keto Mississippi Mud Pie that is both keto-friendly and nut-free, perfect for satisfying your sweet tooth without the guilt.
Ingredients
Scale
- Crust – 1 cup (110 g) sunflower seed flour (or almond flour)
- 1/4 cup (45.5 g) powdered Swerve Sweetener
- 3 tbsp cocoa powder
- 1/4 cup (56.75 g) butter, melted
- Brownie Layer – 1/4 cup (56.75 g) butter, melted
- 1/3 cup (60.67 g) powdered Swerve Sweetener
- 2 large eggs, room temperature
- 1/2 tsp vanilla extract
- 1/4 cup (33.5 g) sunflower seed flour (or almond flour)
- 3 tbsp cocoa powder
- 1/4 tsp baking powder
- Pinch salt
- Chocolate Pudding Layer – 2/3 cup (158.67 g) heavy whipping cream
- 2/3 cup (157.33 g) unsweetened hemp milk (or almond milk)
- 1/4 cup (45.5 g) powdered Swerve Sweetener
- 3 large egg yolks
- 1/4 tsp glucomannan (or xanthan gum)
- 1/4 cup (21.5 g) cocoa powder
- 2 tbsp butter
- 1/2 tsp vanilla extract
- Topping – 1 cup (238 g) whipping cream
- 1/4 cup (45.5 g) powdered Swerve Sweetener
- 1/2 tsp vanilla
- Sugar-free chocolate sprinkles (optional)
Instructions
- Preheat the oven to 350ºF and lightly grease a 9-inch springform pan.
- In a medium bowl, whisk together the sunflower seed flour, sweetener, and cocoa powder. Stir in the butter until the mixture begins to clump together.
- Press firmly into the bottom and about an inch up the sides of the pan. Bake for 10 minutes, then remove and let cool for at least 20 minutes to firm up.
- In a large bowl, whisk together the melted butter and the sweetener until well combined. Whisk in the eggs and vanilla extract.
- Add the sunflower seed flour, cocoa powder, baking powder, and salt and stir until well combined. Pour into the cooled crust and bake for another 15 to 20 minutes, until just barely firm to the touch.
- Remove and let cool completely.
- In a medium saucepan over medium heat, combine the cream, hemp milk, and Swerve. Bring to a simmer, stirring occasionally.
- In a medium bowl, whisk the egg yolks until smooth. Slowly add ½ cup of the hot cream mixture into the egg yolks, whisking continuously.
- Slowly whisk the tempered egg yolks back into the saucepan of hot cream. Reduce the heat to medium low and sprinkle with the glucomannan, whisking continuously. Stir in the cocoa powder and cook until the mixture thickens, about 3 minutes.
- Remove from heat and stir in the butter and vanilla extract until smooth. Pour over the cooled brownie layer and refrigerate for at least 2 hours.
- In a large bowl, beat the cream with the sweetener and vanilla until it holds stiff peaks. Spread over the chilled pudding layer. Chill for at least 1 more hour.
- Sprinkle with the chocolate sprinkles, if desired. Run a sharp knife around the inside of the pan to loosen, then carefully remove the pan sides.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a richer flavor, use high-quality cocoa powder.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving = 1/12th of pie
- Calories: 296 kcal
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 28.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6.3 g
- Fiber: 3 g
- Protein: 4.9 g
- Cholesterol: 0 mg