With Walnut Cream Pie
1 1/4 cup chopped walnuts
4 large eggs, separated
1/4 cup granulated erythritol
16-20 drops stevia extract
1 cup heavy cream, chilled
2 tbsp powdered erythritol
1 tsp instant coffee crystals
3/4 tsp vanilla extract
12 drops stevia extract
2 tbsp chopped walnuts for garnish
Preheat oven to 350F and butter the bottom of a 9-inch springform pan.
Process 1 cup of walnuts in a food processor until finely ground, but not clumping together. Do not overgrind as you will get walnut butter!
In a large bowl, beat egg yolks with an electric mixer until light and fluffy, about 4 minutes. Gradually add erythritol and then stevia extract, beating until well combined. Stir in ground walnuts.
Using clean, dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold into nut mixture in two additions. Transfer batter to prepared baking pan and bake until a tester inserted in the middle comes out clean, about 40 minutes.
Cool for 5 minutes and then run a sharp knife between cake and pan sides to loosen. Remove pan sides and let cool completely on a wire rack. Cake will fall in center.
Using an electric mixer, beat cream, powdered erythritol, coffee, vanilla and stevia until peaks form. Spread coffee whipped cream onto top of cake. Sprinke with chopped walnuts and serve.
Makes 10 servings. 10.1g total carbs per serving but only 2.9g if you subtract erythritol.