Hi everyone! This is Daisy!

I used to love eating choco pie when I was a little hungry or my blood sugar was low but after starting the low carb ketogenic diet, I would envy my husband everytime he grabbed a choco pie. 

So I decided to make a low carb version.

It was so delicious and even my husband likes it. It said it's like an expensive choco pie.

It is a little bit difficult to make, especially the chocolate shell. I ended up throwing away expensive low carb chocolate because I messed up ㅠㅠ

I hope you can succeed by following my steps!

Take out the eggs in advance and melt the coconut oil.

You don't want the coconut oil too hot or it can cook the eggs so just melt it in advance.

On a side note, the allulose that I used is pretty sweet. If you are using a less sweeter allulose, make sure you add a little more.

Let's get started!

Ingredient

cake ingredients:

• Almond Flour 110g
• Baking powder 1/2T
• Lakanto Monk Fruit Sweetener 1/4cup
• Salt 1/8t (about 1 pinch)
• coconut oil 1/3 cup
• eggs 3
• vanilla extract 1/2t

marshmallow ingredients:

• gelatin 1.5T + cold water 1/4cup
• allulose 1/2cup + water 1/4cup
• vanilla extract 1 1/4t

chocolate coating ingredients:

  method #1:

• 100% cacao baking chocolate 91g

• cacao butter 91g
• heavy cream 4T*
• *If you want it to be a milk chocolate, add more heavy cream.
• vanilla extract 1t
• stevia 15drops**
• allulose 1.5T**
• **I don't like sweet chocolate so I made mine a little bitter like dark chocolate. If you like it sweeter, add more allulose or add more stevia drops at the end. 

  method #2:

• lily's dark chocolate 170g or other low carb chocolate
• coconut oil 2T

Click to see how to do method 2!

directions:

1.  Make the cake first. Mix dry ingredients in 1 bowl.
2.  In another bowl, mix the wet ingredients and mix well. **Make sure the eggs are at room temperature and the measure the coconut oil melted.
3.  Mix the dry ingredients with the wet and make sure everything is well incorporated.
4.  In a 10" x 14" baking dish, place parchment paper or oil the bottom and sides and pour the batter inside. Try to make it even.
5.  In a 350F preheated oven, bake for 15 minutes or until the sides are slightly golden. Then turn off the oven and keep the cake inside for 10 more minutes.
6.  After 10 minutes, open the oven door and cool for 10 minutes
7. When the cake is still warm, make circular shapes or square shapes.
8.  Make the marshmallow. Mix the gelatin with 1/4 cup of water and make sure all gelatin powder is wet. Then leave it alone for 5 minutes to bloom. **You need to use a big bowl as the gelatin/syrup will get everywhere as you beat it.
9.  While the gelatin is blooming, make the allulose syrup by boiling 1/4cup of water and the allulose. Once boiling lower heat and boil for 2 minutes.
10.  After 2 minutes, turn off heat and take pot off stove and add vanilla extract.
11.  In the bowl with the gelatin, pour the allulose syrup and use a electric hand mixer to mixed for 15 minutes or until the marshmallow is able to hold its shape. The marshmallow gets firm fast so you need to make the chocopie right away.
12.  On one piece of the cut cake, place some marshmallow and place another cake piece on top to make a sandwich.
13.  Once assembled, keep in the fridge until chocolate coating is ready.
14.  Chop the baking chocolate and cacao butter into small pieces
15. Place into a metal or glass bowl.
16.  Use a double broiler to melt or melt in microwave 20sec at a time (of course not in the metal bowl!!)
17. **double broiler: Place water in a pot and place a metal or glass dish on top. As the water boils, the steam/heat melts the ingredients in the bowl. The water does not need to be touching the bowl. I placed about 0.5 inch to 1 inch of water.
18.  As soon as the chocolate is melted, turn off heat and take bowl out of pot. The chocolate can harden and become weird if you heat it for too long so be careful!!
19.  It is ok if there are little cacao butter chunks. It will melt. You can try to chop it with a scissor to increase melting time.
20.  Put vanilla extract in the melted chocolate along with stevia. Give it a taste and if you want it more sweeter, add more stevia.
21.  Once chocolate is slightly cooled (Place your finger in it and once you feel like it is not hot you can start; if the chocolate is too hot it can melt the marshmallow. Also, if the chocolate is too cold, it can harden so keep an eye on it as it cools. I like to stir it as it cools so that it can cool evenly). Use 2 forks to roll the chocopie in the chocolate then place it on a baking sheet or parchment paper. 
22.  Once everything is well coated, place the baking sheet plus chocopie in the fridge until chocolate is hard. You can keep it in the fridge and take it out 1 hour before eating or you can eat it cold from the fridge. Both are good!

I had a little marshmallow left. You can double the recipe of the bread. Just make sure to cook it in 2 different pans or at 2 different times, you can add more marshmallow to your chocopie, you can keep the leftover marshmallow in the fridge to enjoy as a snack, or I think it would be great on top of hot chocolate too!

The directions are complicated huh? I hate complicated recipes yet as I was writing this, I realized that this recipe was getting complicated. As much as you poured your time and effort into this dessert, I hope you like it!

I have "poop hands", a term used in Korea when everything you make turns out ugly. But I am curious to see how yours turns out. If you make it, please tag me on instagram @koreanketoincali . I am excited to see how yours turns out!

If you want me to make a recipe for another dessert or food item, please let me know and I will do the best I can!