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Ingredients
Swerve Amaretto
Recipe by the Boozy Ketones!
Chocolate Amaretto Filling
- ⅔ cup Swerve Confectioners
- ¼ cup tapioca flour
- ¼ teaspoon salt
- 6 large egg yolks
- 1½ cups whole milk
- 1 cup unsweetened almond milk
- ¼ cup amaretto or ¼ teaspoon almond extract
- 4 ounces chopped sugar free chocolate or use sugar-free baking chocolate chips
Whipped Cream Topping
- ½ cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 TBS Swerve Confectioners
- ¼ tsp ground cinnamon (optional)
Instructions
Chocolate Amaretto Filling
- Combine ⅔ cup Swerve, Confectioners, tapioca flour and salt in a large saucepan. Whisk egg yolks, whole milk, and almond milk in a medium bowl, then whisk into the Swerve/flour mixture. Cook over medium-low heat, whisking constantly, until steaming and thick enough to coat the back of a spoon, 16 to 18 minutes. Whisk in amaretto (or almond extract) and cook, whisking constantly, for 2 minutes more. Remove from heat. Add chocolate and stir until melted.
- Pour the filling into the cooled crust and let cool for 20 minutes. Press a piece of plastic wrap on the surface of the filling and refrigerate overnight until set.
Assembly
- Before serving, beat cream, the remaining Swerve Confectioners, and vanilla with an electric mixer until soft peaks form. Serve the pie topped with the whipped cream and toasted almonds and/or grated chocolate.
To make ahead: Refrigerate, loosely covered, for up to 2 days.
Note: If you want this pie to set firmly, then add an extra 4 TBS of tapioca flour. If you want to keep it as low carb as possible and don’t mind if it runs a little when cut, you can keep the tapioca flour to ¼ cup.

Nutrition Facts Serving Size 1 Servings 16 |
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Calories 170 |
Total Fat 14g |
Total Saturated Fat 6g |
Cholesterol 85mg |
Sodium 60mg |
Total Carbs 20g |
Dietary Fiber 5g |
Sugars 2g |
Swerve 11g |
Protein 5g |
Net Carbs: 4g |