Chocolate Strawberry Pie with Almond Flour
Strawberry adds fiber, vitamin C and a tart berry note, while eggs and almond flour give protein and a denser texture. Erythritol keeps the sugar load lower than in regular chocolate baking.
Strawberry (400 g): rinse the berries, remove the stems and pat them dry. Melt the Butter (80 g) and let it cool until warm.
Mix Egg (250 g), Almond flour (100 g), Erythritol (60 g), Coconut cream (50 g) and Cocoa powder (15 g) in a deep bowl until the chocolate batter is smooth. Stir in the melted butter.
Grease a 24 cm mold or line it with parchment. Spread the strawberries over the bottom, pour the batter over them and bake at 180°C for about 45 minutes, until the center is set and a skewer comes out without wet batter.
Cool the pie in the mold for 20 minutes so the berry layer stabilizes and the slices hold their shape.
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