Keto German Chocolate Pie
This crustless Keto German Chocolate Pie is rich, fudgy, and loaded with coconut and pecans. Made in one pot with only 3g net carbs per slice, it's the perfect low-carb dessert that tastes just like the classic!
Ingredients
- 1/3 cup butter 75.67 g, or coconut oil for dairy-free
- 1/3 cup brown sugar replacement 66.67 g
- 1/3 cup allulose 66.67 g, can substitute xylitol
- 1/2 cup heavy whipping cream 118.29 ml
- 1 tsp vanilla extract pure extract recommended
- 3 tbsp cocoa powder 15.22 g, Dutch process preferred
- 1/4 tsp salt
- 3 large eggs room temperature
- 1 cup shredded coconut 80 g, unsweetened only
- 1 cup chopped pecans 109 g
- 1/3 cup sugar-free chocolate chips 60 g
Instructions
- Preheat oven to 325°F. Thoroughly grease a 9-inch glass or ceramic pie plate with butter or cooking spray, making sure to coat every corner.
- In a medium saucepan over medium-low heat, add butter, brown sugar replacement, and allulose. Whisk constantly for 3-4 minutes until sweeteners are completely dissolved and mixture is smooth and golden.
- Add heavy cream, vanilla extract, cocoa powder, and salt to the saucepan. Whisk continuously until mixture is glossy and silky with no lumps.
- Remove saucepan from heat. Crack eggs into a small bowl, then whisk them into the chocolate mixture until uniform and smooth.
- Fold in shredded coconut, chopped pecans, and sugar-free chocolate chips until evenly distributed throughout the batter.
- Pour batter into the greased pie plate and spread evenly. Bake for 25-35 minutes until edges are set and center has just a slight jiggle when shaken.
- Remove from oven and cool on a wire rack. For clean slices, allow pie to cool completely before cutting. Serve warm for a gooey texture or chilled for firmer slices.
Notes
Storage: Store covered at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze individual slices wrapped in plastic wrap for up to 3 months.
Dairy-Free Option: Substitute butter with coconut oil and use full-fat coconut cream instead of heavy whipping cream.
Tips: Use room temperature eggs for best texture. Don't overbake - the center should jiggle slightly. Reheat slices in microwave for 10-15 seconds to restore gooey texture.
Serving Suggestions: Top with sugar-free whipped cream, keto caramel sauce, or low-carb vanilla ice cream.