These mini keto chocolate cream pies are a fabulous no-bake dessert. Rich and creamy, with no added sugar and an easy brownie crust, these little desserts are fun and easy to make. And a hit with chocolate lovers!
Take a rolling pin or a meat mallet and crush the brownie bites until they are coarse crumbs. Pour into a bowl and stir in the melted butter.
Divide the mixture among 6 small dessert dishes (each about 4 oz capacity). Press firmly into the bottom.
In a medium saucepan over medium heat, combine the cream, hemp milk, and Swerve. Bring to a simmer, stirring occasionally.
In a medium bowl, whisk the egg yolks until smooth. Slowly add ½ cup of the hot cream mixture into the egg yolks, whisking continuously.
Slowly whisk the tempered egg yolks back into the saucepan of hot cream. Reduce the heat to medium low and sprinkle with the glucomannan, whisking continuously. Stir in the cocoa powder and cook until the mixture thickens, about 3 to 4 minutes.
Remove from heat and stir in the butter and vanilla extract until smooth. Divide between the 6 dessert cups and refrigerate until set, 2 to 3 hours.
Whip the cream with the powdered sweetener until it holds stiff peaks. Spoon or pipe over the filling once it sets.