Sharkolate Chip Pie

First, I understand this isn’t a great Sharketo “macro” and it is about half of my daily carb intake, however- they are delicious and great for once you get down to one meal a day and really want a great dessert.

My wife and I celebrated the 15th anniversary of meeting so I decided to make this for her and it turned out pretty amazing.

I’m still learning to cook so I accidentally used baking powder instead of baking soda but it didn’t seem to be that big of a deal.

The next time I will be trying to thin it out a bit so it isn’t as thick. I would also start checking it at the 20 minute mark of cooking- I let mine cook for about 25 minutes and I think it could have used a few more minutes.

If you try to remove a piece before it gets cold, then it is bit crumbly and may not look amazing on the dish but it tastes great. I did find that the next day, you could pick up a piece and just eat it like a cookie. You can also warm it up in the microwave and throw a scoop of low carb vanilla ice cream on there as well.

I wouldn’t suggest making this until you really get into ketosis and understand that you are doing- they are a rare treat and really only work when you have gotten good at keeping your carbs down. It’s perfect when you are doing intermitted fasting really well and are a little too high on protein- which happens to me all of the time.

I normally only eat one meal, from 5:30pm – 6:30pm so if I have a lot of protein and some veggies- these are perfect to give you a hit of fat and carbs to help even out your macros.

The key is always moderation but especially when it comes to stuff like this on Sharketo- great little rare treat that I like to have on the weekend to give you that “cheating” feeling without actually eating an entire pack of Chips Ahoy.

Love, Peace and Sharkyness
~~~~~shArky~~~~~

RECIPE

1 cup almond flour
½ cup coconut flour
½ teaspoon baking soda
1 teaspoon salt
½ cup coconut oil (see tip below)
¼ cup sugar substitute (we used erythritol)
1 large egg
1 teaspoon vanilla extract
1 cup sugar-free chocolate chips (we used Hersey’s)
Olive oil cooking spray or coconut oil for preparing the skillet

1. Pre-heat the oven to 350 degrees. Spray/Grease a 9-inch iron skillet, pie dish or cake pan with the olive oil cooking spray or coconut oil

2. In a large bowl mix the almond flour, coconut flour, baking soda and salt. After that is mixed up add the coconut oil (we first tried room temperature but it wouldn’t mix so we microwaved it for 30 seconds to help melt), sugar substitute, egg and vanilla extract. Mix all of this stuff together and then add the chocolate chips and finish mixing.

3. Put the mix into the oil dish and bake for 20 to 25 minutes, or until brown on the edges.

4. Let cool for 5 to 10 minutes

Makes 8 servings

390 Calories
9g Carbs
32g Fat
5g Protein



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Posted October 22, 2018 by Administrator in category "Recipes

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