Keto Chocolate Coconut Cream Pie

Allergens

Tree nuts, eggs, dairy

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1/3 cup erythritol or other keto
• friendly sweetener
• 1/4 teaspoon salt
• 6 tablespoons cold, unsalted butter, cut into small pieces
• 1 large egg
• 2 cups unsweetened coconut milk
• 1/3 cup unsweetened cocoa powder
• 1/2 cup erythritol or other keto
• friendly sweetener
• 1 tablespoon vanilla extract
• 2 teaspoons unflavored gelatin
• 1/4 cup boiling water
• 1 1/2 cups unsweetened shredded coconut
• 1/2 cup sugar
• free chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C). In a medium bowl, combine almond flour, 1/2 cup cocoa powder, 1/3 cup erythritol, and salt. Add butter and egg mix until dough forms.
2. Press dough into the bottom and up the sides of a 9 inch pie plate, forming an even crust. Bake for 10 minutes, or until set. Allow to cool completely on a wire rack.
3. In a large bowl, whisk together coconut milk, 1/3 cup cocoa powder, 1/2 cup erythritol, and vanilla extract. Sprinkle gelatin over boiling water in a small bowl stir until fully dissolved, then add to the mixture and whisk until smooth.
4. In another large bowl, mix shredded coconut and sugar free chocolate chips. Stir in 1/2 of the coconut mixture into the chocolate pudding, leaving the other half for garnish. Chill both mixtures in the refrigerator for at least an hour.
5. Pour the chocolate mixture into the cooled pie crust and smooth the top. Refrigerate until set, about 4 hours or overnight. Garnish with reserved coconut mixture just before serving.

Chef’s Insight

This dessert is perfect for those following a keto diet but will please any chocolate lover.

Notes

Adjust sweetener as needed based on personal preference.