Hazelnut Swirl Pie

I know there is someone out there who can take better pictures. Please send me one. I will credit you.
This is what the hazelnut version looks like when you overbake it. 

The holidays approacheth. You should make this for all the chocolate lovers in your life.

I have tried this pie numerous different ways. If you like a darker chocolate flavor add a tablespoon of cacao powder. Omit if you don't.

I have tried almond flour, hazelnut flour and macadamia nut flour for the crusts. To me the hazelnut was the most bitter.

I have tried peanut butter, almond butter and hazelnut butter. All of them work.

(I still want to try Carb Killa's White Chocolate Cookie. For the white chocolate cookie I want to use sugar free marshmallow flavored coffee syrup for a Smore's version of this pie.)

Cream cheese is interchangeable with mascarpone. It is all really about flavor preference.

This pie is best served cold with a dollop of whipped cream.

Ingredients

Crust:

2 cups macadamia nut flour

2 tablespoons sugar substitute

3 tablespoons melted butter

Filling:

1 cup sugar free chocolate chips (heaping, 196 grams if using a scale)

3/4 cup heavy cream

2 tbsp butter, softened

1 tsp vanilla

3 eggs

2 squeezes hazelnut stevia

1 tbsp cacao powder (Optional for a dark chocolate flavor)

Marble:

5 oz mascarpone, room temperature

1/4 cup hazelnut sugar free coffee syrup

1/2 cup sugar free hazelnut spread

2 tablespoons heavy cream

Directions

For the crust:

Preheat oven to 350°F.

Combine nut flour and melted butter in a pie or springform pan. 9” 

Press into the bottom and up the sides of the pan. Bake 10 mins. 

Remove from oven and set aside to cool. 

Reduce oven heat to 325°F.

For the filling:

Combine chocolate chips, heavy cream and butter in small saucepan over medium heat until melted. Set aside once melted.

In a medium bowl beat eggs on medium-high until thickened.

Stir chocolate mixture and vanilla into eggs.

For the marble:

Combine mascarpone, coffee syrup, hazelnut spread and heavy cream in mixer until light and fluffy.

Peanut butter version

Assembly

Pour half of the filling into the pie crust. Dollop half the swirl mixture in small evenly placed circles. Pull a butter knife through to create a swirl pattern. (This is your practice round, don’t worry if isn’t perfect.) Repeat with the rest of the filling and swirl mixture. (This is the layer everyone will see.)

Bake for about 40 to 45 minutes. (I have a convection oven.) Insert a toothpick, if it comes out clean your pie is ready to cool. If it starts to crack you have overbaked it, but it will still taste good.

5.87 net carbs when factoring in sugar alcohols and fiber.
As always figure out your macros, with your ingredients. Mine are just a guide.

Yes I have an amazon shopping addiction...but they have so many ingredients readily available. If you buy from my links I do get help spending more money for more ingredients.