1/3cupXylitolSubstitution: Use favorite granulated sweetener
2tablespoonsHeavy Whipping CreamSubstitution: Heavy cream or milk
1cupSugar-Free Semi-Sweet Chocolate Chips
1Egg
1/2teaspoonVanilla extract
1/3cupGluten-Free All Purpose Flour Blend
1pinchSalt
Coffee Pudding Layer
3tablespoonsCornstarch
2cupsMilk
1/2cupXylitolSubstitution: Use favorite granulated sweetener
2tablespoonsUnsalted Butter
2tablespoonsInstant Coffee
1teaspoonVanilla extract
1pinchSalt
Mocha Pudding Layer
4tablespoonsCornstarch
2cupsMilk
3/4cupSugar-Free Semi-Sweet Chocolate Chips
1/2cupXylitolSubstitution: Use favorite granulated sweetener
2tablespoonsUnsalted Butter
1tablespoonInstant Coffee
1teaspoonVanilla extract
1pinchSalt
Whipped Cream Layer
1cupHeavy Whipping Cream
2tablespoonsXylitol
1teaspoonVanilla extract
Instructions
Brownie
Preheat oven to 325 degrees F. In a medium saucepan, melt butter, xylitol, and heavy whipping cream over medium heat. Bring to a boil. Once boiling, remove from heat and add semi-sweet chocolate chips. Stir until fully melted.
Add egg and vanilla extract followed by the gluten-free all purpose flour and salt. Stir until batter is smooth. Pour batter into 9 inch pie pan. Bake for 18-23 minutes, or until toothpick comes out clean.
Coffee Pudding
While brownies are baking, make the Coffee Pudding. Add cornstarch to a medium saucepan. Slowly add milk, whisking until cornstarch is fully dissolved. Add remaining milk, xylitol, butter, coffee, vanilla, and salt. Heat over medium-high heat until boiling. Heat for another 1-2 minutes, whisking continually, until thickened.
Once brownies have baked and have cooled for 5 minutes, add the coffee pudding in an even layer over the brownies.
Mocha Pudding
Add cornstarch to a medium saucepan. Slowly add milk, whisking until cornstarch is fully dissolved. Add remaining milk, chocolate, xylitol, butter, coffee, vanilla, and salt. Heat over medium-high heat until boiling. Heat for another 1-2 minutes, whisking continually, until thickened.
Add the mocha pudding in an even layer on top of the coffee pudding. Cover with plastic wrap, pressing plastic wrap to the edges of the pudding. Chill for 3-4 hours, or until pie is chilled throughout.
Whipped Cream
After pie has been chilled thoroughly, make the whipped cream. Add heavy whipping cream, xylitol, and vanilla extract to a mixing bowl. Whisk until stiff peaks form and whipped cream is light and fluffy. Don't over mix!
Add the whipped cream to the top of the chilled pie. Serve chilled. Store leftovers in the refrigerator.