January 05, 2021

Sugarfree and Low Carb Country Chocolate Pie (A fudge like chocolate pie with coconut and pecans in an almond flour crust)



This recipe is one many people might know of it it's original great-grandma version:  chocolate chips, coconuts, nuts and lots of sugar... in an old fashioned wheat flour pie crust.  That's not happening here so this is my take on it that I made up this week and it's a keeper.

 I LOVE pecans and walnuts but my husband does not.  So I used chopped pecans in the pie filling but I eat mine with extra pecans on the side that I scoop up and basically use like a spoon or fork for the fudge filling!


Country Chocolate Pie

1 c unsweetened, shredded coconut 
1 c chopped pecan pieces (or use whole and chop them yourself) 
1 c unsweetened chocolate chips (I used Lily's brand - milk chocolate but you can use semi-sweet or dark if that's more you) 
3/4 c real butter 
4 eggs 
1 t vanilla 
1 1/2 c sweetener alternative to sugar (I used an Allulose with Monk Fruit blend and Eyrithritol mixture - always use 2/3 sweeteners for best flavor) 
1 pie crust
(I made a simple almond flour pie crust using 1 1/4 almond flour, 1/4 c zero carb vanilla whey protein powder, 1/4 t salt, 1/3 c sweetener and about 1/4 plus 1 T melted butter; mix in bowl until it comes together and press into a glass or non-stick pie tin) 
Preheat your oven to 350 degrees while you mix up the pie.
Melt butter and chocolate chips together in a bowl in the microwave.  
Beat the eggs, add the coconut, sweetener, vanilla and nuts.  
Pour the butter/chocolate mixture in and mix.  Pour into your crust and bake about 40 minutes until done.  The edge will be rather firm but the center will still be jiggly.
Let cool completely before transferring to the refrigerator to chill.  This step is what will make your chocolate set up.  Best if chilled overnight.  Slice and serve.
Tiny thin slices if you are keto depending on how many carbs you can handle, but it's still low carb and sugar free for anyone just avoiding flour and sugar.  (You can use a site like FitDay to input your brand of ingredients to see what your exact carb counts will be.)
Another note is the level of sweetness is going to change with the brands you use and what sweeteners you use.  I have a container in the pantry where I mix 3 sweeteners and then use like sugar.  Mixing at least 2-3 sweeteners gives the best flavor in keto baking (I and many think so anyway).  Depending on what you use, you may want less or more sweetener;  you can start with 1 cup and taste the batter if you want, or use the full 1 1/2 cups this time and adjust next time, yada yada.  It's your food, play with it as you wish!  :)

The edge is really dark and firm but the center is still jiggly.  It will set up completely once it's been cooled and chilled.

Right before I ate it.

With extra pecans.

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