Keto German Chocolate Pie
Indulge in this decadent Keto German Chocolate Pie, combining a rich chocolate filling, almond crust, and delicious coconut-pecan topping. Perfect for satisfying your dessert cravings without breaking your keto diet.
Ingredients
Crust:
- 1½ cups almond flour
- ¼ cup melted butter
- 2 tbsp erythritol
- ½ tsp vanilla extract
- Pinch of salt
Chocolate Filling:
- 4 oz unsweetened chocolate chopped
- 1 cup heavy whipping cream
- 2 large eggs
- ½ cup powdered erythritol
- 1 tsp vanilla extract
Coconut-Pecan Topping:
- 1 cup unsweetened shredded coconut
- ¾ cup chopped pecans
- ½ cup butter
- ½ cup heavy cream
- ½ cup erythritol
- 1 tsp vanilla extract
Instructions
For the Crust:
- Preheat oven to 350°F (175°C).
- Mix almond flour, melted butter, erythritol, vanilla extract, and salt in a bowl.
- Press evenly into a pie pan.
- Bake for 10-12 minutes until golden; cool completely.
For the Chocolate Filling:
- Melt chocolate over low heat, stirring until smooth.
- Gradually whisk in heavy cream until creamy.
- Beat eggs, erythritol, and vanilla extract in a separate bowl.
- Mix chocolate and egg mixtures thoroughly.
- Pour filling into cooled crust and bake for 20-25 minutes until set.
- Allow to cool.
For the Coconut-Pecan Topping:
- Combine butter, heavy cream, erythritol, and vanilla in a saucepan; cook on medium heat until thickened, stirring constantly.
- Remove from heat; stir in coconut and pecans.
- Spread topping over cooled pie; refrigerate at least 2 hours before serving.
Notes
- Store covered in the refrigerator for up to 4 days.
- Pie freezes well; thaw overnight in the refrigerator before serving.
- Almond flour can be replaced with pecan flour for a different flavour.