Are you noticing that sugar alcohols are not sitting well with your stomach?
I have been trying to figure out ways to use not so much or none at all. One great alternative is Lakanto Monkfruit extract, which has a 0 glycemic index.
I tried it in my coffee first and it wasn’t so good, but I wasn’t ready to give up so quickly! The monk fruit in some heavy cream mixed with a couple drops of liquid stevia made a delicious whipped cream topping, and thought, okay now we’re getting somewhere, like maybe on the express train to pie town!
With both of these alternative sweeteners, you’re working with sprinkles at a time, so go slow if you experiment. With monk fruit you only just a pinch to really kick up the sweetness and the same goes for stevia. Be moderate or you run the risk of ruining your dessert and waisting a lot of healthy (and expensive!) product. I like using stevia and monk fruit together they because both seem to complement each other and cancel out their separate slightly bitter aftertastes. Adding small amounts of either or both of these to sugar alcohols not only lets you use much less, they can give a very sweet flavor that is almost indistinguishable from sugar.
This chocolate pie has only 3 1/2 tablespoons of erythritol and tastes wonderful with no funny after taste. If your tummy is looking for a dessert with low sugar alcohols, this is the pie for you. Let me know what you think in the comments below!
For the crust
1 cup Almond Flour
2 tbsp Coconut Flour
1/2 tsp baking powder
1/8 tsp salt
3 tbsp butter
2 tsp vanilla
2 tbsp sweetener Lakanto Monkfruit 1:1 Sugar Substitute (Golden)
For the filling
16oz cream cheese
5 tbsp butter
3 tbsp sour cream
1 tbsp vanilla
1/2 cup sweetener Lakanto Monkfruit 2:1 Powder Sugar Substitute
1/2 cup coco powder
For the whipping
1 and 2 tbsp cup heavy cream
1 tsp vanilla
1 tbsp powdered Lakanto Monkfruit 2:1 Powder Sugar Substitute
Start with the crust by mixing the dry ingredients first. Then add the liquid ingredients and mix until it forms a ball. Use whatever pie dish you have on hand. Mine was too big but it still worked out great even though the pie was a touch shallow. I also used coconut oil to help grease up my hands so that the dough doesn’t stick. Cook the crust at 375 degrees for 10-13 minutes. Then cover the edges with foil and cook an additional 8-10 minutes. Let cool in the fridge while you make the filling.
For the filling start with the cream cheese, butter, sour cream, vanilla, stevia, monk fruit, erythritol and coco powder and mix on low speed until mostly incorporated, then mix on high speed until thoroughly blended.
In a separate bowl, combine the heavy cream, powdered erythritol and vanilla then whip up till you get firm peaks. Add this to the chocolate mixture and blend well. Once your crust is cool, spoon in the filling and make it beautiful. I drizzled some ChocZero on top to really dress it up. Then it’s ready to serve… No wait time and no storing in the freezer!