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Dairy Free Keto Chocolate Silk Pie

This makes a total of 8 servings of Dairy Free Keto Chocolate Silk Pie. Each serving comes out to be 421 Calories, 41.31g Fat, 6.6g Net Carbs, and 8.7g Protein.
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Ingredients
  

  • 27 ounce canned coconut milk chilled, liquid discarded
  • ½ cup almond butter
  • 1 teaspoon vanilla extract
  • ¼ cup granulated erythritol
  • 4 ounces low-carb dark chocolate
  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons granulated sweetener
  • 1 teaspoon xanthan gum
  • ½ teaspoon sea salt
  • 2 tablespoons ghee
  • 1-2 tablespoons water
  • 2 tablespoons slivered almonds to garnish

Instructions
 

  • In a saucepan, heat the coconut cream, sweetener, vanilla, and almond butter until they’re completely melted together.
  • Remove from heat and stir in the chocolate until the mixture is smooth and the chocolate is melted.
  • Refrigerate the mixture while you prepare the crust.
  • Whisk or sift the flours, sweetener, salt, and xanthan gum.
  • Using a fork, cut in the ghee until the mixture is crumbly and beginning to resemble dough.
  • Add half the water and knead into dough. If it’s looking dry, add more water so the mixture is sticky to the touch.
  • Press into a pie tin and bake at 350F for 15 minutes or until the edges brown.
  • Once the crust is baked, pour the chocolate filling into the pie tin and place in the freezer for at least 4 hours.
  • Slice the pie and serve cold. Refrigerate any leftovers!