Keto Chocolate Pudding Pie Recipes

THE BEST KETO SUGAR-FREE CHOCOLATE PUDDING RECIPE

Steps:

• Pour 1/4 cup heavy cream into a small bowl. Sprinkle the gelatin powder on top (don't just dump it in), and whisk together immediately. Set aside.
• In a medium saucepan over medium-low, stir together the remaining heavy cream, powdered sweetener, cocoa powder and sea salt. Heat, whisking constantly, for about 5 minutes, until the mixture is smooth and bubbling near the edges.
• Remove from heat. Stir in the vanilla extract.
• Add the gelatin, which will be thick, to the pan. Whisk until smooth and dissolved.
• Let the pudding cool for about 10 minutes, until cooled enough not to melt plastic wrap to be placed over it. Whisk again to get rid of any film on top.
• Cover with plastic wrap flush against the top to prevent a film from forming. Refrigerate for at least 2 hours, until firm.

KETO CHOCOLATE PUDDING PIE

Steps:

• Finely chop pecans.
• Place chopped pecans and almond flour in a skillet. Heat over medium heat stirring frequently until golden brown. This takes about 10 minutes for the flour and nuts to be toasted and golden.
• Mix toasted flour, powdered Swerve, and melted butter in a medium-size bowl. Stir until evenly mixed.
• Press the mixture into the bottom and up the sides of a pie pan. Set aside.
• In a large bowl, using an electric mixer mix pudding mix, and whipping cream. Mix on low until smooth.
• Add in cool whip and continue mixing until well incorporated.
• Spread the pudding mixture evenly into the pie crust.
• Place in the refrigerator for an hour.
• When ready to serve make the whipped topping.
• With an electric mixer cream the cream cheese until light and fluffy. Add in powdered sugar and vanilla and mix until creamy and soft peaks form.
• Add in whipping cream and beat. Start on low to combine and then gradually increase the speed to high and mix until stiff peaks form.
• You can spread the whipped cream mixture across the top of the pie, pipe it around the edges, or just serve each piece with a dollop on top!
• Store pie covered and refrigerated. The whipped cream will keep for 2-3 days in an airtight container in the refrigerator

KETO CHOCOLATE PIE

Steps:

• Add all ingredients for the pie crust to a food processor and process until a thick, sticky dough forms. Note: You may need to stop the food processor a couple of times to scrape the sides in order to help it out. If your mixture isn't easily forming a dough mixture, add 1 to 2 more tablespoons of coconut oil.
• Transfer the crust mixture to a parchment-lined 8-inch springform pie pan and press it into an even layer. Set aside until ready to use.
• Add all of the ingredients for the chocolate filling to a blender and blend until completely smooth. Taste the filling for flavor and add more sea salt, sweetener, and/or cacao powder to taste.
• Pour the chocolate pie filling over the prepared pie crust and smooth into an even layer.
• Freeze the pie for at least 3 hours, until it has completely set up.
• When ready to serve, thaw the pie at room temperature (if it has been in the freezer for 6 to 24 hours or longer), or in the refrigerator (if it has been in the freezer for less than 6 hours).
• Slice and serve with whipped cream (you can serve with dairy-free homemade coconut milk whipped cream to keep the whole recipe dairy-free).