Tropical Keto Hula Pie

Allergens

Nuts (Macadamia nuts), Coconut

Ingredients

• 1 cup unsalted macadamia nuts, finely ground
• 1/4 cup unsweetened cocoa powder
• 1/2 cup erythritol (granular)
• 3 tablespoons coconut oil
• 1/4 teaspoon salt
• 1/2 cup canned coconut milk
• 1/2 cup unsweetened dark chocolate, chopped
• 1 teaspoon vanilla extract
• Fresh raspberries, for garnish

Instructions

1. In a medium bowl, combine ground macadamia nuts, cocoa powder, and erythritol. Mix well.
2. In a small saucepan, melt coconut oil over low heat. Add the dry mixture to the saucepan and stir until completely combined.
3. Transfer the mixture to a 4 inch springform pan and press it down firmly to create an even crust layer. Set aside.
4. In a separate bowl, combine chopped dark chocolate and coconut milk in a microwave safe bowl. Microwave in 30 second intervals, stirring between each, until the chocolate is completely melted and the mixture is smooth. Stir in vanilla extract.
5. Pour the chocolate mixture over the crust, smoothing out the top with a spatula. Refrigerate for at least 4 hours or until set.
6. To serve, carefully remove the pie from the springform pan and place it on your desired serving plate. Garnish with fresh raspberries.

Chef’s Insight

The silky ganache and crunchy macadamia nut crust create an unforgettable combination that transports you to a tropical island paradise.

Notes

This recipe is for those who want a low-carb dessert without compromising on taste and indulgence.