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. This keto chocolate pie is a beloved Thanksgiving tradition in my family. I make it every year and serve it alongside my keto pumpkin pie. Those of us who aren’t fans of pumpkin pie appreciate its rich texture and chocolaty flavor. One of the best things about it is that it keeps improving as it sits in the fridge! It’s just as good on the last day as it was when freshly baked.
Ingredients
Instructions
Recipe Card
Eggs: I use large eggs in most of my recipes, including this one. Coconut milk: I use canned full-fat coconut milk. 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: Try to measure it by weight - it’s extremely absorbent, so each extra gram can make a difference. Kosher salt: A small amount of salt in sweet baked goods highlights and balances out the other flavors. Baking powder: Make sure it’s fresh. And if you need this recipe to be gluten-free, please verify that, too.
In a large bowl, use a hand whisk to mix the ingredients in the order listed, starting with the liquid ingredients and then adding 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 and the center is still jiggly, about 25 minutes. Here’s a photo of a slice from Thanksgiving 2021: yes, we like it with a BIG mound of homemade whipped cream! It’s also very good with a scoop of frozen yogurt (or ice cream) or drizzled with melted peanut butter.
