Ingredients
For the Fudgy Crust & Filling:
- 1 ½ cups almond flour
- ⅓ cup powdered erythritol (or your preferred granulated keto sweetener, blitzed into powder)
- ¼ cup unsweetened cocoa powder
- ⅓ cup melted unsalted butter
- 1 large egg
- A pinch of fine sea salt
For the Gooey German Chocolate Topping:
- ½ cup heavy whipping cream
- ¼ cup powdered erythritol
- 1 large egg yolk
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup unsweetened shredded coconut
- ½ cup chopped pecans
Equipment Needed
- 9-inch pie dish (I use glass)
- Two medium mixing bowls
- Whisk and rubber spatula
- Small saucepan
- Measuring cups and spoons
- Fork (for mixing the crust)
Step-by-Step Instructions
Let’s start with the crust, which is more of a press-in situation than a roll-out dough, and I love it for its simplicity. In my first bowl, I whisk together the almond flour, powdered sweetener, cocoa powder, and salt. The key here is ensuring there are no lumps of sweetener, so I often give it a quick sift or whisk extra vigorously. Then, I pour in the melted butter and crack in that whole egg. I use a fork to mix it at first, then my hands, until it comes together into a dark, sticky, chocolatey dough that smells like brownie batter. Pressing this evenly into the pie dish is oddly therapeutic—just make sure you get it up the sides.(See the next page below to continue steps…)