The hands-on prep time is just 15 minutes! The rest is the time needed for it to bake and then rest and set until you can slice it. I love pies, and I love flaky, buttery pie crust 🥧. But I often feel that the extra carbs/calories are just not worth it. After all, it’s the filling that gives pies most of their flavor. This wonderful keto chocolate pie is just perfect for satisfying that sweet tooth while avoiding gluten and too many carbs. I had to experiment quite a bit to get it right, but I’m so glad I didn’t give up! It’s perfect.
Ingredients
You’ll only need a few simple ingredients to make this tasty pie. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Eggs: I use large eggs in most of my recipes, this one included. Coconut milk: Canned full-fat coconut milk. You could possibly use heavy cream instead, but I haven’t tried that. Sweetener: I use stevia glycerite. You can use a granulated sweetener instead. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Cocoa powder: I use unsweetened Dutch-processed cocoa powder. Coconut flour: An excellent flour substitute. Try to measure it by weight - it’s extremely absorbent, so each extra gram can make a difference. Kosher salt: If using fine salt, use just a pinch. Baking powder: Make sure it’s fresh. And if you need this recipe to be gluten-free, verify that too.
Instructions
Expert tip
The edges of the pie will darken much faster than its center. To make sure they don’t burn, you should shield them midway through baking by placing loose strips of foil on top of them, as shown in the video below. In a large bowl, use a hand whisk to mix the ingredients in the order listed, starting with the liquid ingredients, and then adding in the dry ingredients. Pour the mixture into a greased 9-inch pie plate. Bake the pie in a 325°F oven until the edges are puffed and set but the center is still jiggly, about 25 minutes. Shield the edges with strips of foil after the first 15 minutes. Cool the pie for 2 hours in the pan on a wire rack, and then for 2 more hours in the fridge before slicing and serving.
Frequently asked questions
Variations
The best way to vary this recipe is to use different flavor extracts. So instead of a tablespoon of vanilla extract, you could use a teaspoon of almond extract, coconut extract, or orange extract.
Serving suggestions
Storing leftovers
Related recipes
👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time. It’s also very good with a scoop of frozen yogurt (or ice cream) or drizzled with melted peanut butter. Take them out of the fridge 30 minutes before enjoying them. Or warm them very briefly in the microwave (10 seconds on 50% power per slice), just to take the chill off. Chocolate is always better at room temperature.
Recipe card
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