As the annual dessert competition approached, Sarah found herself brainstorming ideas for a show-stopping keto-friendly creation. With her passion for baking and commitment to the keto lifestyle, she knew she had to come up with something truly special. After much experimentation and countless taste tests, Sarah finally perfected her recipe for Completely Keto Chocolate Cream Pie.
For the pie crust, Sarah combined grass-fed butter, eggs, and coconut flour, creating a tender and flaky base that would perfectly complement the rich and creamy filling. With each careful measurement and precise mixing, she poured her heart into crafting the perfect foundation for her masterpiece.
Turning her attention to the filling, Sarah opted for a decadent blend of coconut cream, cocoa powder, sea salt, vanilla extract, and a touch of Choc Zero Maple Syrup for sweetness. Balancing flavors and textures with finesse, she whipped up a velvety-smooth filling that would delight the taste buds of even the most discerning dessert connoisseurs.
As she carefully assembled her pie, Sarah couldn’t help but feel a surge of excitement. She knew that her Completely Keto Chocolate Cream Pie had the potential to steal the show and prove once and for all that keto desserts could be just as indulgent and delicious as their traditional counterparts.
With a confident smile, Sarah presented her creation to the judges, eagerly awaiting their verdict. As they took their first bites, their faces lit up with delight, confirming what Sarah had known all along: her Chocolate Cream Pie was a true masterpiece, worthy of praise and accolades.
Ingredients
Pie Crust
- 1 stick grass fed butter
- 2 eggs
- 1/2 cup coconut flour
Filling
- 2 cans coconut cream
- 2/3 cup cocoa
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
- 1/4 cup Choc Zero Maple Syrup
Instructions
Make the crust
-
Preheat the oven to 400 degrees. Mix together the softened butter and coconut flour in a medium sized bowl until a crumbly mixture forms. Add the eggs and mix until you have a dough.
-
Press into a greased 9-inch pie pan and bake for 10 minutes.
Make The Filling
-
To make the filling, add the solid portions of the coconut cream to a bowl, reserving the liquid for a later use. Whisk the cream until it is smooth with no lumps.
-
Stir in the cocoa powder, Choc zero maple syrup, vanilla and salt.
-
Once the pie crust has cooled completely, pour in the filling and spread with an offset spatula. Refrigerate for 2 hours or until firm
-
Top with chocolate shavings and coconut whipped cream.
Recipe Notes
