Low Carb Chocolate Cream Pie

• 2 cups almond meal
• 2 tablespoons coconut oil
• 3 tablespoons ghee
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup Splenda granular (sugar substitute)
• 1 pint heavy whipping cream
• 4 ounces cream cheese
• 2 (1 ounce) boxes sugar-free instant chocolate pudding mix
• 2 tablespoons water

1. Crust.
2. Melt coconut oil or butter, add sweetener, vanilla and butter extract, salt and almond meal in a bowl. Take mixture and press into a deep dish pie pan. Bake at 350* for about 15 to 20 minutes. Cool crust.
3. Filling.
4. Whip heavy whipping cream till it forms a peak (about 5 minutes). Add brick of cream cheese that is at room temperature (really clumpy if added cold). **Can add some Truvia if you want a little more sweetness, Joe prefers no added sweetness**. Add both boxes of pudding mix. Mixture will be very thick, add water as needed to make mixture smooth not thick. Pour into cooled crust and refrigerate for about 1 hour.
5. I have substituted sugar free pudding with sugar free lime jello and fresh squeezed limes to make Key Lime Pie!

almond meal, coconut oil, ghee, salt, vanilla, splenda, cream, cream cheese, sugar, water

Taken from www.food.com/recipe/low-carb-chocolate-cream-pie-508209 (may not work)