Pie Shell:
Melt butter in a medium microwavable bowl.
Add almond flour, eggs, Swerve and salt. Mix well. Stir in sifted coconut flour.
Knead dough with hands for about one minute, then shape dough into a ball.
Roll out between wax paper to about 1/8 inch think and turn dough into 9 inch pie pan.
Prick bottom and sides of crust with fork.
Bake crust at 400 degrees F for 10 minutes. Set aside.
2
Mousse Filling
Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften.
Add boiling water; stir until gelatin is completely dissolved and mixture is clear.
Cool slightly.
Combine sweetener and cocoa in large bowl; add whipping cream and vanilla.
Beat on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff.
Pour in gelatin mixture; beat until well blended.
Spoon into pie crust.
Refrigerate at least 30 minutes.
Garnish as desired.
3
In a small bowl, combine the gelatin powder and cold water. Stir carefully to dissolve lumps. Let the mixture sit for about 5 minutes. The gelatin will re-hydrate and turn into a very thick gel.
Microwave the gelatin for about 10 seconds to bring it back to a liquid state.
Using a stand mixer fitted with the wire whip attachment, pour the cream into the mixing bowl and whip it at the highest speed.
Once the cream begins to thicken, pour the melted gelatin into the cream and let it continue to whip at high speed.
Sweeten the whipped cream to your liking. The cream is ready once it reached the “stiff peak” stage.
