Your mission is to create a high-protein, low-carb French silk pie that’s rich, chocolaty and melt-in-your-mouth smooth. You may only use good-for-you ingredients like protein powder, coconut butter, cacao and erythritol, and it is essential that the pie is topped with vanilla cream icing, chocolate chips and fresh berries. You have thirty minutes to prepare the dessert. Impossible? Not with this quick, easy-to-follow recipe. Consider this mission accomplished.
Raspberry-Topped Chocolate Silk Pie
Serves 8
Macros per serving: 164 calories | 8.6 g net carbs | 13.5 g protein
Ingredients
1 scoop Quest Chocolate Milkshake Protein Powder
½ cup Swerve Granular Erythritol
½ cup cacao or cocoa powder
1 tsp. baking powder
1/8 tsp. cinnamon
12.3 oz. extra firm tofu
1 jumbo egg
8 oz. fat-free cream cheese, softened
1 Tbsp. Sweet Spreads Chocolate Brownie Coconut Butter, melted
1/8 tsp. vanilla
Icing
1 Tbsp. Swerve Confectioner’s Style Erythritol
2 Tbsp. sour cream
1 Tbsp. Sweet Spreads Vanilla Cupcake Coconut Butter, melted
Topping
6 oz. fresh raspberries
1 Tbsp. Lily’s Dark Chocolate Chips
Directions
- Preheat oven to 350 degrees F. Grease a spring form pan with non-stick spray.
- In a large mixing bowl, combine protein powder, granular erythritol, cacao, baking powder and cinnamon. Add in tofu, egg, cream cheese, chocolate coconut butter and vanilla. With a handheld mixer, mix until fully incorporated and smooth.
- Pour batter into prepared pan and smooth top. Bake for 15-20 minutes.
- Meanwhile, prepare icing. In a small bowl, mix together icing ingredients and transfer to a small plastic bag. When ready to frost, cut off the corner of a the bag.
- When pie has finished baking and cooled, drizzle icing over top and sprinkle with chocolate chips and raspberries.