Ingredients
Scale
- Crust
- 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
- Filling
- 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
Nutrition
439 Calories; 38g Fat (74.2% calories from fat); 13g Protein; 16g Carbohydrate; 5g Dietary Fiber (11g net carbs)
Directions
- 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.