The ideal way to indulge without feeling guilty is with this scrumptious sugar-free KETO CHOCOLATE PIE! Even the pickiest sweet appetite will be satisfied after one mouthful of the flaky almond flour crust, silky chocolate, and sweet whipped cream topping.

Looking for a Christmas treat to enjoy with friends and family? or just hankering after a decadent chocolate dessert? Then you have to try this keto chocolate pie without a doubt.

Enjoy some silky, creamy chocolate on an almond flour crust with sweetened whipped cream on top. And if you’re going to share, your loved ones will be as well!

Ingredients

CRUST:

Two cups of finely crushed almond flour, one-half teaspoon of sea salt, two teaspoons of coconut oil, one tablespoon of grass-fed gelatin, one tablespoon each of lukewarm and hot water, and optionally two tablespoons of low-carb sugar alternative

FILLING:

2 ounces of unsweetened baking chocolate, 1 teaspoon of vanilla essence, and 1/8 teaspoon of sea salt. and 13 ounces of canned coconut cream or heavy cream. 3 egg yolks. Half a cup of a low-carb sugar replacement. 1 – 2 tablespoons of xanthan gum.

CREAM SUGAR:

Thirty drops of liquid stevia or two tablespoons of low-carb sweetener, 13 ounces of chilled canned coconut cream or heavy cream, one teaspoon of grass-fed gelatin, one tablespoon each of warm and hot water, and one teaspoon of vanilla essence

Instructions

CRUST

In a food processor, put almond flour, coconut oil, and salt. If desired, add a few tablespoons of low-carb sweetener, but I typically omit it.
Gelatin should be softened with warm water in a small bowl. After that, whisk in hot water to completely dissolve the gelatin.
Add gelatin and other ingredients to the food processor. In a food processor, mix all ingredients.
Create a dough ball, then flatten it on a piece of parchment paper.
Roll out the dough disc to form a pie crust circle that will fit a 9- to 10-inch pie pan after covering the top with plastic wrap.
Bake for 12 to 15 minutes at 350°F, or until just barely browned.

FILLING:

Warm up the coconut milk without bringing it to a boil. Egg yolks should be mixed in a small basin with a fork during this time.
While briskly mixing with a fork, slowly pour about 14 cups of the hot coconut milk into the egg yolks.
Slowly pour hot coconut milk into the yolk mixture.
Add xanthan gum and low-carb sweetener after turning the heat down to low.
Baking chocolate should be added and heated through. Put salt and vanilla extract after removing from the heat.
Spoon into a medium bowl(stop skin from forming) and cover with plastic wrap. Put for at least FOUR hours in the refrigerator.

CREAM SUGAR:

Gelatin can be softened with warm water. Once the gelatin has completely dissolved, add hot water and whisk.
Whip the chilled coconut cream in a chilled mixing bowl. Add the stevia, vanilla extract, and gelatin water to the cream gradually. Whip continuously until soft peaks begin to form.