Low carb, keto friendly Greek souffle chocolate pie (sokolatopita) sugar free, wheat flour free, gluten free, dairy free and also diabetic friendly!
Keto / low carb
This chocolate pie is so fluffy that really melts in your mouth!
Its relatively moist texture enhances the taste of cocoa and gives a wonderful flavour of chocolate.
In this recipe I use olive oil and I recommend not to replace it with other fat as it's the secret of success to have a fluffy chocolate pie!
If you are wondering whether olive oil has a strong aftertaste or heavy smell in the dessert, I guarantee, it's not.
The ganache is optional because, although it makes the dessert taste heavenly, it provides extra carbohydrates.
In the registered macros you will see both versions (with choco ganache and without) to decide which one fits your data.
Of course, this chocolate pie can be served with bio whipping cream or keto ice cream.
If you want to see the texture of the batter and the final result as a cake, watch the relevant video.
Keto Greek Chocolate Pie Souffle (Sokolatopita)
Portions: 12
• Ingredients:
140 ml / Almond milk
55 g / Cocoa powder
1 tsp / Instand coffee
180 g / Almond flour
2 Tbsp / Bamboo fiber flour
1/2 tsp / Baking soda
1/8 tsp / Salt
5 / Medium-sized eggs
160 - 180 g / Erythritol stevia blend or other natural sweetener 1:1 of your choice
1 tsp / Homemade vanilla extract
1 Tbsp / Apple cider vinegar
160 ml / Olive oil
• As a syrup:
100 ml / Cold almond milk
• Topping ganache:
100 ml / Coconut cream
100 g / Dark chocolate (>85% Cocoa content)
1 Tbsp / Erythritol stevia blend or other natural sweetener 1:1 of your choice
• Instructions:
1 Heat the almond milk in a small saucepan add the cocoa and mix well.
2 Add instand coffee and stir to have
a thick chocolate sauce.
3 Preheat the oven at 150° C (fan assisted).
4 In a bowl mix the almond flour, bamboo fiber flour, baking soda and salt.
5 In a second bowl, beat the eggs, olive oil and sweetener with a mixer, until light in colour and creamy (for about 5-7 minutes).
6 Add the apple cider vinegar, vanilla extract and gradually the cocoa mixture, beating on low speed.
7 Then pour the dry ingredients and continue beating for another minute with the mixer.
If you want to see the consistency of the batter and the final result as a cake, click on the video below:
8 Pur the batter into a baking pan and bake for about 45-50 minutes.
9 After baking, and still hot, make several holes with a toothpick and pour the 100 ml of cold almond milk spoon by spoon.
Notes:
• If you use a cake form to bake, you may notice that it hasn't been totally set in the middle but that's ok.
After getting the dessert out of the oven, let stay in the baking tin for another 15 minutes and then put out of the form.
It will also look a bit "oily" but that's the way it should be.
Like any soufflé-type dessert, it can lose some of its height after baking, but this is also normal.
• Ganash topping:
For this "sokolatopita" you can optionally make a choco ganache as a coating.
1 Heat the coconut cream.
2 Before boil starts, remove from the heat and add the chocolate (in pieces) and the sweetener.
3 Mix well to get a smooth ganache and wait for a while to cool.
4 Spread the ganash over the chocolate pie.
• Storage:
Store sokolatopita in the fridge, in a container with a lid.
It is natural for the ganache to freeze in the fridge but becomes runny again if you put your portion for a few seconds in the microwave oven (at the lowest temperature).
• Serve and enjoy!
Macros for 1 serving (without ganache)
Protein: 6.5 g
Carbohydrates (net): 1.8 g
Fat: 26.5 g
Energy: 273 Kcal
Macros for 1 serving (with ganache)
Protein: 7.6 g
Carbohydrates (net): 3.6 g
Fat: 34 g
Energy: 352 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
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