Chocolate Ricotta Pie or Tart




1 cup  golden flaxseed meal

1 scoop  whey protein, Pure Protein, Vanilla Creme -- (1/3 cup) - whatever brand you have, this is the brand I used.

1/4 cup  equivalent of sugar -- (1 Tbsp + 2 tsp Truvia, or 6 packets)

1/4 cup  coconut oil -- (OR butter), melted


1 pound  ricotta cheese

3/4 cup  equivalent of powdered sugar -- (I powdered 5 tbsp. + 1 tsp Truvia in my coffee grinder)

2 teaspoons  vanilla extract

1/2 cup  Nestle Dark Chocolate Morsels (OR sugar free chocolate chips - I found the carb count is about the same for most, and most have malitol.)

1 1/4 cups  heavy cream

1/2 tablespoon  sugar-free vanilla pudding and pie filling mix

1/8 teaspoon  stevia extract


Crust: In medium bowl, add flaxseed meal, whey protein, powdered sweetener, and coconut oil OR butter.  Mix well with a fork.  Press into the bottom of a 10-inch pie plate. Bake in 350F oven preheated, for 10 minutes. Let cool.

Filling: In medium bowl add ricotta cheese and powdered sweetener.  Mix with electric beater and set aside.

In a food processor add chocolate morsels and pulse until chopped but not too fine.

Fold chopped chocolate morsels into ricotta mixture and chill.

In another bowl add heavy cream, sugar-free pudding mix, and stevia extract. Whip until stiff.

Fold into ricotta and chocolate mix, half at a time. Spread over cooled crust.  freeze 2 hours, or chill overnight in refrigerator.  (I like it partially frozen myself!)

If desired you can drizzle some sugar-free chocolate syrup over the top or just top with whipped cream.


439 Calories; 38g Fat (74.2% calories from fat); 13g Protein; 16g Carbohydrate; 5g Dietary Fiber (11g net carbs)