Keto Chocolate Cream Pie
Thick, rich and decadent topped with a pile of whipped cream.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Crust
- 1/4 Cup Butter Melted
- 1/2 Cup Almond Flour
- 2 Large Eggs
- 1/4 Cup Monkfruit Sweetener
- 1/2 tsp Kosher Salt
- 1/2 Cup Coconut Flour
- 1/3 Cup Shredded Unsweetened Coconut
Filling
- 3 1/2 Cups Heavy Whipping Cream
- 1/2 Cup Unsweetened Cocoa Powder
- 2 1/2 Tbsp Arrowroot Powder
- 1/2 tsp Kosher salt
- 3/4 Cup Monkfruit Sweetener
- 1/2 Cup Sugar-free Chocolate Chips
- 2 Large Eggs
- 2 Large Egg Yolks
- 2 tsp Vanilla Extract
Whipped Cream
- 1 1/2 Cup Heavy Whipping Cream
- 5 Tbsp Powered Swerve
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.