Keto Chocolate Cream Pie

• Preheat oven to 400 F
• Melt butter in large bowl.
• Add almond flour, eggs, sweetener, and salt to butter mix together well.
• Add Coconut flour and shredded coconut and combine until a dough forms.
• Using your fingers, press the dough into the bottom and sides of a tall pie pan, as you would a crumb crust.
• Using a fork, poke small holes throughout the crust.
• Bake crust at 400°F for 10 minutes. then cool on the counter as you make the filling.

Filling

• Decrease the oven temperature to 350 F
• Whisk the heavy cream and cocoa powder in a sauce pan. Add arrowroot powder, salt and sweetener.
• Bring mixture to a boil.
• Reduce the temperature and simmer for 1-2 minutes until thick as pudding then set aside.
• Combine Eggs, Egg yokes, and Vanilla in a large bowl and beat with an electric mixer until smooth.
• Pour a small amount of the chocolate mixture into the eggs and beat with the electric mixer to temper the eggs. Slowly add more chocolate until all is incorporated.
• Pour Chocolate mixture into the pie shell. You may want to cover the edges with foil or a crust shield to keep the crust from getting too dark.
• Bake for 25 minutes.
• Cool pie on counter for 10-20 minutes before transferring the pie to the fridge to cool completely. About 4 hours.

Whipped cream

• Once the pie is cool combine the whipping cream and sweetener and whip with electric mixer until stiff peaks form.
• Top the chilled pie with the whipped cream and Enjoy!