Description
A rich and creamy keto-friendly German Chocolate Pie with a low-carb crust and sugar-free filling.
Ingredients
Scale
- For the Crust:
- 2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup erythritol
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- For the Filling:
- 1 cup unsweetened coconut milk
- 1/2 cup erythritol
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter
- 4 large egg yolks
- 1 tsp vanilla extract
- For the Topping:
- 1/2 cup chopped pecans
- 1/4 cup unsweetened shredded coconut
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp erythritol
Instructions
- Preheat oven to 350°F (175°C).
- For the crust: Combine almond flour, shredded coconut, and erythritol in a bowl. Pour in melted butter and vanilla extract. Mix until well combined. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate.
- Bake the crust for 10-12 minutes, or until lightly golden. Remove from oven and let cool.
- For the filling: In a saucepan, whisk together coconut milk, erythritol, and cocoa powder. Cook over medium heat, stirring constantly, until the mixture thickens slightly.
- In a separate bowl, whisk the egg yolks. Temper the egg yolks by gradually whisking about half a cup of the hot chocolate mixture into the yolks. Then, pour the tempered yolk mixture back into the saucepan with the remaining chocolate mixture.
- Cook, stirring constantly, until the filling thickens enough to coat the back of a spoon. Remove from heat. Stir in the butter and vanilla extract until smooth.
- Pour the filling into the cooled pie crust.
- For the topping: In a small saucepan, combine pecans, shredded coconut, heavy cream, butter, and erythritol. Cook over medium heat, stirring, until the butter is melted and the mixture is heated through.
- Spread the topping evenly over the pie filling.
- Bake for another 20-25 minutes, or until the topping is golden brown and the filling is set.
- Let the pie cool completely before slicing and serving.
Notes
- Ensure all ingredients are at room temperature for the filling to combine smoothly.
- Chill the pie for at least 2 hours before serving for best results.
- This pie can be stored in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 150mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 150mg
Keywords: Keto German Chocolate Pie, low carb pie, sugar free dessert, almond flour crust, coconut pie