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Personal chocolate pie


Mix all the ingredients without the egg, and get a granular dough.

Add the egg. It is advisable to cool slightly in the refrigerator.

Make small rounds and patterns.

Blind bake the dough in a preheated oven to 180c/300F degrees until the dough is ready.

Cool and let the dough harden.


Chocolate cream: 

Whip heavy cream with the sugar substitute.

In a small pot, melt the chocolate with the cream.

Cool and fold into the whipped cream.

Fill the molds and serve chilled.

What's inside?

For the dough:

150 g almond flour

100 g of cold butter cut into small cubes

50 g of Erythritol

1 egg

For Chocolate cream:

Heavy cream (less than 2 tablespoons for chocolate melt)

3 tablespoons Erythritol


100g dark chocolate (minimum 85%)

Heavy cream

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