Chocolate Pie..Less Sugar..Lower Carb..Gluten Free

Y’all, I made a mistake by using evaporated milk in this recipe..I should have used heavy cream, which has no carbs..It is still lower carb because I only used 1/4 cup sugar…So if you are watching your carbs, use heavy cream and coconut milk..Coconut milk has less than 1 carb in 1/3 cup…If you don’t want to use full heavy cream, you can cut it with half water and that will be fine…. Preheat oven 350 degrees Recipe for crust 1 cup almond flour 1/4 cup coconut flour 1/2 teaspoon baking powder 1/4 cup stevia 1/2 cup minus 2 tablespoons melted butter Mix all ingredients together and spread into a 9 “ pie plate, on bottom and up the sides..Bake in 350 degrees oven for 10-12 minutes Recipe for filling 4 eggs 1 13.5 ounce can coconut milk 1 1/4 cup heavy cream 1 cup stevia 1/4 cup sugar 3-4 tablespoons cocoa 3 tablespoons cornstarch Beat eggs with stevia, and sugar..whisk good..add milks, cocoa, and cornstarch and whisk until smooth..microwave for 3 minutes..remove and whisk..return to microwave and cook 2 minutes..remove and stir..return to microwave at 1 minute intervals until thick..pour in your baked pie crust Recipe for meringue 4 egg whites 1 teaspoon cream of tartar 1/4 cup stevia 1 teaspoon vanilla Beat egg whites and cream of tarter with mixer until it forms soft ..peaks..add vanilla and stevia and beat until stiff peaks..spread over your pie and bake 15 minutes or until it is golden brown..