Making sugarfree orange MonChou pie

Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit). In a mixing bowl, combine almond flour, Kristal Sweet Vanilla, cocoa, and baking powder. Mix these ingredients well. Then, stir in the melted butter. Add the Steviala Dark Chocolate Chips to the dough and mix them in. Line a baking tin with parchment paper. Press the dough into the bottom of the springform pan. Bake for 20 minutes in the oven. Let the crust for the sugarfree orange MonChou cake cool down while you continue with the filling.

Creating a low carb filling

Soak the gelatin sheets for at least 10 minutes in cold water. Then, squeeze the oranges until you have 100 ml of orange juice. Whip the heavy cream, MonChou, quark, Kristal Sweet, and Orange Splash drops until creamy. Heat 30 ml of water in a saucepan. Now, squeeze out 4 gelatin sheets and add them to the boiling water while stirring. Once the gelatin has melted, turn off the heat. Stir the gelatin water into the MonChou filling while stirring. Then, scoop 150 grams of white MonChou filling into another mixing bowl. Heat 100 ml of orange juice in a saucepan. Add 1 gelatin sheet to it while stirring. Once the gelatin sheet has melted, turn off the heat. Pour the orange juice into the 150 grams of MonChou filling while stirring. If you want it to be more yellow, you can add natural yellow food coloring.

Then, first, distribute the orange MonChou filling in the springform pan. Make sure to line the edges with parchment paper as well. Next, spoon the white MonChou filling on top. Finally, distribute a few drops of orange juice on top of the sugarfree orange MonChou pie. Put the cake in the refrigerator for at least 4 to 6 hours, preferably overnight. You can store the sugarfree orange MonChou pie in the refrigerator for up to 7 days.