Directions

1. Preheat the oven to 180°C and grease a 9 inch pie tin.

2. Measure the blanched ground almonds, oat fibre and salt and add to a food processor. Pulse to combine.

3. Cut the butter into chunks and add in with the dry ingredients, pulse until combined and the butter is the size of small peas.

4. In a separate bowl, mix the egg white with 1 tsp water and pour into the dry ingredient mix. Pulse until it comes together.

5. Refrigerate the dough for 30 minutes.

6. Roll the pastry between 2 sheets of cling film until its the right size for your baking dish.

7. Remove the top piece of cling film and place dough over the baking dish. Gently push the dough into the sides and the bottom of the dish. Remove the cling film and shape the edges. Pierce the dough with a fork.

8. Bake the crust for 10 - 15 minutes, until it begins to turn a nice golden brown. Let it cool completely, and cover until ready to use.

9. Finely chop the chocolate and melt in a water bath.

10. Put the butter and sweetener in a mixing bowl and beat the butter for about 2 minutes. Add the melted chocolate and beat for another 1 minute.

11. Add the double cream, vanilla, liquid stevia and beat for a further 2 minutes.

12. Change to a whisk. Add one egg at the time, while whisking and let the mixer run for about 3 minutes between each egg.

13. Finish mixing with a quick burst at high speed.

14. Spoon the filling mixture onto the pie base and refrigerate for at least 6 hours or overnight, uncovered.

15. To serve, whip 180ml of double cream with your favourite sweetener and top the pie. You can also add some low-carb chocolate chunks or shavings.