This keto chocolate pie might be my favorite recipe! With its buttery mock graham cracker crust and rich creamy filling, it's the perfect keto dessert!
Preheat oven to 350 degrees Fahrenheit.
Mix pecan cookie pieces, almond flour, and 2 tbs Swerve on the bottom of a 9-inch springform pan.
Next, melt down the butter and pour into the dry ingredients and mix well.
Using silicone spatula, press the mixture down evenly on the bottom of the springform pan.
Place the crust in the preheated oven for 8-10 minutes. Then take the crust out of the oven to cool down while you start to make the filling.
Pour the can of coconut cream into a bowl and mix the cream and coconut water together until there is an even consistency. Pour a half cup of the coconut cream into a pot along with 1 and 1/4 cup almond milk, cocoa powder, and sweetener. Turn the stove to medium-high and bring to a simmer, stirring constantly.
In a separate bowl mix egg yolks, 1/4 cup almond milk, vanilla extract, and xanthan gum. Use an electric mixer to mix well. Pour mixture into the pot and continue to stir for about a minute.
Turn off the stove and add 12 oz of cream cheese to the filling and whisk together until well mixed. After letting the filling cool down for a few minutes pour the custard on top of the pie crust.
Enjoy a slice of keto chocolate pie!
Place a mixing bowl and beaters in the freezer for one hour.
Next, pour the remaining coconut cream, the 1/4 cup swerve confectioners, and 1/2 tsp vanilla extract into the mixing bowl and mix on medium to high for about 15 min.
The whipped cream might not come out as fluffy as many others do, but it's a good way to make use of the remaining coconut cream and is super tasty.