Keto German Chocolate Pie Recipe

Keto German Chocolate Pie Recipe

Ingredients

FOR THE CRUST:

• 1 cup (70 g) Angel-Flaked Coconut
• 1 cup (125 g) finely chopped pecans
• 6 tablespoons (84 g) butter, melted
• powder
• 3 tablespoons (4.5 g) Splenda

FOR THE FILLING:

• 4 ounces (115 g) cream cheese, softened
• 1 package (4-serving size) sugar-free chocolate instant pudding
• 1 package (4-serving size) sugar-free vanilla instant pudding
• 2 3/4 (660 ml) low-carb milk
• 1/2 cup (35 g) Angel-Flaked Coconut

FOR THE TOPPING:

• 1/2 cup (35 g) Angel-Flaked Coconut
• 1/2 cup (65 g) chopped pecans
• 2 tablespoons (28 g) butter
• 1 teaspoon vanilla
• 3 tablespoons (4.5 g) Splenda
• 1/2 cup (120 ml) heavy cream, chilled

Method

1. Preheat oven to 325°F (170°C, or gas mark 3)
2. To make the crust: Combine all the crust ingredients well
3. Turn out into a 10-inch (25-cm) pie plate you’ve sprayed with nonstick cooking spray and press firmly into place, building all the way up the sides
4. Bake for 12-15 minutes or until it browns a little
5. Let cool before filling
6. To make the filling: Beat the cream cheese until smooth
7. Now beat in the two pudding mixes and the low-carb and then fold in the coconut
8. Spread this in the pie shell
9. To make the topping: In a big skillet over medium-low heat, saute the coconut and pecans in the butter until the coconut is golden
10. Stir in the vanilla and the Splenda and let the mixture cool
11. Now scatter it evenly over the pie
12. Chill the pie for several hours
13. Whip the cream and use it to decorate the pie before serving

Makes 8-12 servings

1. Assuming 12, each will have 10 g protein; 10 g carbohydrate; 2 g dietary fiber; 8 grams usable carbs

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