Ingredients
– For the crust:
– 1 ½ cups almond flour
– ½ cup unsweetened cocoa powder
– ¼ cup erythritol or sweetener of choice
– ½ cup unsalted butter, melted
– 1 large egg
– 1 tsp vanilla extract
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For the filling:
- 1 cup heavy cream
- 1 package sugar-free chocolate pudding mix
- ¼ cup erythritol (adjust sweetness to taste)
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For the topping:
- 1 cup shredded unsweetened coconut
- ½ cup chopped pecans
- 2 tbsp unsweetened cocoa powder
- 2 tbsp coconut oil
- 2 tbsp erythritol
Equipment Needed
– Mixing bowls
– Whisk
– Pie dish (9-inch)
– Spatula
– Measuring cups & spoons
– Electric mixer (optional but makes it easier)
– Parchment paper (for easy crust removal)
Step-by-Step Instructions
First, I start by prepping the crust. In a mixing bowl, I combine the almond flour, cocoa powder, erythritol, and melted butter until it resembles wet sand. Then, I add in the egg and vanilla extract, mixing everything well until a dough forms. I press the dough into my pie dish evenly, making sure to cover the bottom and edges. Once it’s looking good, I pop it into a preheated oven at 350°F (175°C) for about 10-12 minutes until it’s set and slightly firm. The smell of warm cocoa fills my kitchen, and it’s heavenly! (See the next page below to continue steps…)