Keto Sinful Pie is a delicious keto-friendly dessert that evokes the flavor of a German Chocolate Cake or a Coconut Pecan frosted Brownie. Although it looks like an indulgence for cheat days dessert, this tasty pie is loaded with fiber which keeps the carb count down.
After locating chocolate chips from Lilly’s available in varieties other than the “plain old” Dark Chocolate, I am looking forward to exploring them in other recipes. We stumbled across these semi-sweet chips while browsing Sprouts Farmer’s Market, and there was a different kind in the market that we didn’t find on our trip.
I often question the monk-fruit sweeteners I use in my most baked goods. There is a myriad of sugar-free sweeteners available on the market. However, they’re not all made with the same nutritional value or flavor and bake the same way. I favor lakanto monk fruit as a sweetener because of my personal experience of finding Stevia to be bitter. The bitterness can be amplified when baking, meaning that any slight hint of sweetness disappears while the bitter Stevia flavor gets stronger. Many people say to have different taste buds, but this is my personal experience.
KETO SINFUL PIE RECIPE
EASE OF PREPARATION: Easy
PREP TIME: 30 Minutes
COOKING TIME: 1 Hour
TOTAL TIME: 1 Hour 30 Minutes
INGREDIENTS
CRUST
1 Cup Almond Flour
1 Large Free-Range Egg
2 Tablespoons Grass-Fed Butter
FILLING
9oz Bag Lily’s Semi-Sweet Chocolate Chips
3/4 Cup Unsweetened Shredded Coconut Flakes
3/4 Cup Pecan Pieces
CARAMEL SAUCE
1/2 Cup Heavy Whipping Cream
1/2 Cup Grass-Fed Butter
1/2 Cup Lakanto Golden Monkfruit
1 Teaspoon Pure Vanilla Extract
INSTRUCTIONS
The Crust
Pre-heat Oven to 300*F.
In a large Mixing Bowl, combine 1 Cup of Almond Flour and 1 large Free-Range egg, and 2 Tablespoons Granulated Butter. Mix it all to make a uniform dough.
Lightly grease a baking dish with Grass-Fed butter and press the dough on the inside of the dish using your hand. Make tiny holes in the dough using a fork. Bake the in the Oven for around 40 minutes, until the crust is golden brown.
The Caramel Sauce
Heat a large Sauce Pan over Medium Heat and add 1/2 Cup heavy whipping cream as well as 1 Cup Granulated Butter and 1/2 cup Lakanto Golden Monkfruit, and 1 Teaspoon Pure Vanilla Extract.
Increase heat to make the sauce to the point of boiling, then whisk it well for about 4-5 minutes. Be careful not to scorch the sauce.
When the sauce starts to get thicker, pour the sauce and the contents of the Sauce Pan into another dish and place it in a dish for future use.
The Pie Filling
Sprinkle a 9oz Bag of Sweet Chocolates from Lily’s over your Pie Crust, and spread them out in a uniform layer.
Cover with the Chocolate Chip layer with 3/4 Cup Unsweetened Coconut Flakes.
Then, cover all the edges of the filling with 3/4 Cup cut Pecan Bits.
Make sure to pour the Caramel Sauce slowly and evenly over the pie filling to cover every void inside the pie.
Bake at 300°F for approximately 5-10 minutes more, then take the pie out of the baking pan and let the pie be completely cool before serving and cutting.
You can cover and keep any leftover pie in the refrigerator if you’d like.
