Completely Keto Mexican Vegan Chocolate Pie

In the bustling, eclectic heart of a city known for its vibrant food scene, Diego, a culinary wizard with a flair for keto cuisine, embarked on a quest. His mission? To create a dessert that would dazzle at the annual neighborhood potluck, a dish so unique and delectable that it would unite the diverse tastes of his community. Diego, known for his adventurous palate and innovative recipes, decided to blend the rich traditions of Mexican cuisine with the principles of vegan and keto diets. Thus, the idea for the Completely Keto Mexican Vegan Chocolate Pie was born.

Diego’s inspiration came from his love for the complex flavors of Mexican chocolate, known for its deep cocoa notes and the subtle heat of chile. He envisioned a pie that would encapsulate these flavors while adhering to a strict keto guideline, making it a guilt-free indulgence. The crust, a nutty, coconutty base made from almond meal, shredded coconut, and finely ground pistachios mixed with coconut oil, was the first step in bringing this vision to life. The addition of Pink Himalayan Salt was Diego’s secret touch, enhancing the crust’s flavors and setting the stage for the filling.

The filling was where Diego’s creativity truly shone. Ripe avocados, the stars of his concoction, provided a creamy, buttery texture that served as the perfect canvas for the bold flavors he planned to introduce. He meticulously measured chile powder, cinnamon, and more Pink Himalayan Salt, weaving the warmth of Mexican chocolate into the velvety smoothness of the avocados. Swerve Granular sweetened the deal without adding carbs, and unsweetened bulletproof cocoa powder deepened the filling’s rich, chocolatey essence.

As the pie set in the refrigerator, Diego’s kitchen was aflutter with anticipation. Friends and neighbors, having heard of his culinary undertaking, began to gather, eager to taste the fusion of flavors Diego promised. When the pie was finally unveiled, its aroma alone was enough to draw a collective gasp from the crowd. Each bite was a journey through the vibrant tastes of Mexico, with the warmth of cinnamon and chile dancing on the palate, all enveloped in the luscious, chocolatey richness of the avocado filling.

Diego’s Completely Keto Mexican Vegan Chocolate Pie was not just a hit; it was a sensation, sparking conversations, laughter, and a shared appreciation for culinary innovation. It became a symbol of the potluck, a testament to Diego’s ingenuity, and a beloved new tradition among his friends and neighbors. More than just a dessert, it was a celebration of community, diversity, and the joy of delicious, health-conscious food.

Harlan Kilstein’s Completely Keto Mexican Vegan Chocolate Pie

Course: Dessert
Cuisine: Mexican
Servings: 9
Calories: 150 kcal




Pie Filling:


  1. Top with berries or shavings of chocolate whichever your preference
  2. Sprinkle Swerve Powdered Sweetener on top


  1. Combine all ingredients in a food processor until well combined
  2. Press into a 9 inch pie oven safe dish
  3. Make sure to press crust up against the sides
  4. You can use your fingers or a spoon or measuring cup to press down into the dish
  5. Place in freezer to solidify while working on the filling

Pie Filling:

  1. Rinse and dry out the food processor very well
  2. When choosing avocados only select ripe, not overly ripe avocados as this will affect the flavor of the pie
  3. Peel and remove pits of avocados
  4. Place in food processor
  5. Add all other filling ingredients
  6. Pulse until smooth
  7. Remove pie crust from freezer
  8. Pour filling into pie crust
  9. Smooth out with a spatula
  10. Cover and place in the refrigerator for a few hours or overnight
  11. When ready to serve top with berries or chocolate shavings
  12. Sprinkle Swerve Powdered Sweetener on top

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