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Keto Chocolate Pie
A rich, flavorful, intensely chocolatey keto chocolate pie, exquisite with a dollop of homemade whipped cream.
canned unsweetened full-fat coconut milk
(equals 1 cup sugar)
pure vanilla extract
unsweetened cocoa powder,
ideally Dutch-processed (80 grams)
Diamond Crystal kosher salt
(or a pinch of fine salt)
(gluten-free if needed)
Preheat your oven to 325 degrees F. Grease a 9- inch glass pie plate. Line it with a circle of parchment paper and grease the parchment paper too.
In a large bowl, use a hand whisk to whisk together the eggs, coconut milk, stevia, and vanilla extract.
Use a fine-mesh strainer to gradually sift in the cocoa powder. Whisk until smooth, scraping the sides of the bowl with a rubber spatula as needed.
Whisk in the coconut flour, then the salt and baking powder.
Pour the mixture into the prepared pie plate. Bake for 15 minutes.
Loosely cover the edges of the pie with strips of foil. Continue baking until the center is still wiggly but not completely liquid, about 10 more minutes.
Cool 2 hours in the pan on a wire rack, then 2 more hours in the fridge before slicing.
To slice, use a sharp, non-serrated knife. Run the blade under very hot water and wipe it with a clean kitchen towel between cuts. This will help prevent the knife from sticking and tearing the pie.
Keep leftovers covered in the fridge for up to a week. Remove from fridge at least 30 minutes before enjoying
Keto Chocolate Pie https://healthyrecipesblogs.com/crustless-chocolate-pie/