This easy recipe for Low-Carb Chocolate Coconut Pie makes a keto-friendly dessert in the blender. This pie has a creamy, fudge-like texture and tastes like a Mound bar. It can be part of a keto, Atkins, diabetic, or gluten-free diet. I provide substitutions to make this pie a dairy-free dessert.
Preheat ovent to 350 Fahrenheit. Spray a glass deep dish pie dish with coconut oil or your preferred oil. (Melt butter and set aside)
Place heavy whipping cream, eggs, granulated sweetener, coconut flakes, cocoa powder, baking powder, sea salt, vanilla extract in a blender. Pulse to blend. Scrap down sides of the blender with a silicone scraper and pulse again.
With blender running on low speed, open the small hole in the blender lid and stream in the butter.
After butter is incorporated, turn off the blender and pour the contents into the prepared baking dish.
Bake in the preheated oven for 47 to 53 minutes, or until the pie set. If gently shaken, the pie will move like a gelatin dessert. Remove from oven and allow to cool to room temperature, uncovered. Refrigerate. I like to refrigerate for 3-5 hours before serving, but this is not entirely necessary. Cut into 12 pieces.
If desired, serve with whipped cream and toasted coconut on top. Both are optional. To make whipped cream, check out this recipe for maple whipped cream and substitute vanilla for the maple flavoring. For instructions on how to toast the coconut, see the write-up above
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