The Hungry Elephant

Who doesn’t miss chocolatey goodness?? I know I do! I crave it allll the time, so of course I had to make a low-carb version.

A subscriber alerted me to the deliciousness that is Mississippi Mud Pie – a lovely chocolate custard layered between whipped cream and a chocolate base (sometimes cake)

I cant even believe this stuff. It tastes amazing and so much better than I thought a low-carb chocolate dessert would taste!

What you’ll need:

1st layer

  • 1/2 cup (1 stick) butter
  • 5 tbsp cocoa
  • 1/4 cup sugar substitute
  • 1 egg beaten
  • 1 cup almond flour
  • 1 cup unsweeted coconut

Custard (2nd layer)

  • 2 cups heavy cream
  • 1/4-1/2 cup sugar substitute
  • 3 egg yolks
  • 5 tbsp cocoa
  • 1/4 tsp(or a little less) xanthan gum

Whipped cream (top layer) (I used Cool Whip but you can make your own)

  • 1 cup heavy cream
  • 1/4 cup sugar substitute
  • tsp vanilla

Ok – let’s make the bottom crunchy layer. In a pot, melt your butter and sugar substitute and cocoa on medium heat. Stirring until all the sugar sub melts. Turn the heat down to low.

Beat your egg and slowly pour it into the butter mix while you whisk.. stirring until it has mixed in.

Take the pot off the heat and immediately stir in your coconut and almond flour. It should be able to be easily pressed down without it breaking apart.

Spread your almond flour/chocolate mixture onto the bottom of a casserole dish. Let it cool to room temp.

Your second layer, you need to work quickly. Heat up your two cups of cream on medium. Whisk in your cocoa.. let it heat up to a simmer.

In a separate bowl, place your egg yolks. Whisk in your sugar substitute. Now this is the important part.

When your chocolate cream has heated up, place it beside the yolks. Slowly add in your xanthan gum to the eggs, whisking continuously. DO NOT STOP. Slowly pour in the chocolate cream into the eggs as you continue to whisk.

Mix it all together and then pour the mix back into the stovetop pan, putting it back onto medium heat.

Stir continuously for about 5 minutes or until it has thickened up a bit. Pour the mix ontop of the almond flour bottom.. and let it cool.

Once it’s at room temperature, you can either top it with some cool whip like I did, or make your own using a hand or stand mixer. Just whip all the ingredients together until you have hard peaks.

Top the custard with the whipped cream and voila! Put in the refridgerator for 4 hours and serve! I topped mine with a bit more cocoa

Nutrional Information (/15)

CALS: 201
FAT: 17.5
CARBS: 9.6
FIBRE: 2.7
PROTEIN: 4.2

 


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8 Comments

  1. Danielle

    August 28, 2017 at 3:00 pm

    Why does one part of the recipe call for cream and the other call for heavy cream? This is throwing me off

    Reply
    • hungryelephant

      August 28, 2017 at 3:02 pm

      Lol sorry, I realize how that can be confusing! I’ll change it. It’s heavy cream for BOTH. thanks for pointing that out 😉🙌

      Reply
  2. Vicki

    September 1, 2017 at 12:13 pm

    Unsweetened Coconut what ? Shredded, cream, milk, water ? Thanks. Confusing

    Reply
    • hungryelephant

      September 1, 2017 at 1:43 pm

      Hi Vicki, sorry for the confusion. It’s unsweetened coconut flakes. Thanks.

      Reply
  3. Val

    September 15, 2017 at 8:44 pm

    Do you have to use the coconut?

    Reply
    • hungryelephant

      September 16, 2017 at 5:06 pm

      Hi Val, no you don’t but I’d suggest adding the same size serving of almond flour in its place (so you’d basically double the almond flour)

      Reply
  4. Belinda Savoie

    September 22, 2017 at 8:03 pm

    Have you ever used Chia seeds in place of the xanthan gum?

    Reply
    • hungryelephant

      September 23, 2017 at 11:42 am

      No I haven’t! Is it a good thickener??

      Reply

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