Frozen Chocolate Fudge Tart
5.89
Net Carbs
6.83
Protein
29.43
Fat
4.39
Fiber
310.64
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 7 tablespoons Sucralose Based Sweetener (Sugar Substitute)
- 4 tablespoons Unsalted Butter Stick
- 2 teaspoons Vanilla Extract
- 1 teaspoon dried Coffee (Instant Powder)
- 5 tablespoons Cocoa Powder (Unsweetened)
- 2 1/2 cups Heavy Cream
- 1/2 teaspoon Cinnamon
- 3 ounces Cream Cheese
- 4 ounces Lily's Sugar Free Chocolate Chips
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix, you will need 1/2 cup.
- Preheat oven to 425°F. Cut a round of parchment paper to fit in the bottom of a 9-inch pie plate, spray pie plate with oil, and place parchment in the bottom.
- For the crust: In a food processor, pulse the 1/2 cup baking mix, 4 tablespoons cocoa powder, cinnamon and 3 tablespoons granular sugar substitute to combine, about 10 seconds. Add cold chopped butter and pulse until mixture resembles a coarse meal, about 30 seconds. Add cream cheese and pulse until mixture begins to come together, about 30 more seconds.
- Transfer dough to prepared 9-inch pie plate and pat into an even layer on bottom and sides. Prick the dough about 15 times with a fork and crimp edges decoratively. Cover lightly with aluminum foil and bake 10 minutes, until set. Uncover and bake 8-10 more minutes until light golden brown. Cool crust before filling.
- For the filling: Place chocolate and 1 teaspoon vanilla extract in a medium bowl. Heat one cup cream and instant coffee over medium-high heat until just about to boil, about 4 minutes. Pour over chocolate, let stand 3 minutes, then whisk until chocolate is melted. Pour into pie shell, smooth top and chill 30 minutes.
- In a medium bowl with an electric mixer on high speed, beat remaining cream, 4 tablespoons sugar substitute, 1 teaspoon vanilla extract and 1 tablespoon cocoa powder until medium peaks form, about 4 minutes. Spread over chocolate layer and freeze at least 2.5 hours or until firm. Remove from freezer 10 minutes before serving.
