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No Bake German Chocolate Pie with a Carnivore Crust

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Prep Time 15 minutes
Course Carnivore, Nut Free
Cuisine CARNIVORE
Servings 12 servings
Calories 260

Ingredients
  

CARNIVORE CRUST

GERMAN CHOCOLATE GANACHE FILLING

  • 2 ounces unsweetened baking chocolate chopped fine
  • 1/3 cup powdered allulose
  • 1 packet Chocolate Caramel LMNT
  • 2 large eggs
  • 1/2 cup unsweetened coconut milk
  • 1/3 cup unsalted butter (or butter flavored coconut oil)
  • 1 1/2 teaspoons stevia glycerite (optional)
  • 1 teaspoon vanilla extract

COCONUT PECAN TOPPING (NOTE: feel free to double the topping for extra goodness!)

  • 1/2 cup unsweetened coconut flakes toasted
  • 1/2 cup chopped pecans toasted
  • 3 tablespoons powdered allulose
  • 2 tablespoons salted butter
  • 2 tablespoons heavy cream
  • 3/4 teaspoon stevia glycerite
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Grease an 8 inch pie pan (and line with parchment paper in the bottom if desired) and set aside.
  • To make the crust, place the butter into a large saucepot and heat over high heat. Stir often. After about 3 minutes, the butter will start to froth up and brown flecks will appear. Keep whisking and once the butter is medium brown, lower the heat to low and stir in the milk powder, and sweeteners. Whisk the mixture well while gently heating. Whisk until the mixture is well combined. Remove from heat. Place the mixture into the prepared 8 inch pie pan. Set in the fridge to cool.
  • To make the German Chocolate filling, place the chopped chocolate, sweetener, LMNT in a blender (click HERE to find my favorite blender and Discount CODE! Makes a GREAT gift!). Pulse for a few seconds or until the mixture is very fine. Add the eggs and pulse until well combined.
  • Place the coconut milk and butter in a saucepan and bring to a boil over medium-high heat. Remove from the heat and, with the blender running on low speed, slowly pour the hot milk mixture into the blender jar. Add the stevia glycerite and vanilla. Puree until light and fluffy, about 1 minute. Taste and adjust sweetness to your liking.
  • Pour the chocolate filling over the chilled crust. Place in the fridge to set completely before topping with coconut pecan topping.
  • To make the coconut pecan topping, in a small saucepan melt butter and heat over medium high heat while whisking often and the butter turns golden brown. Add the allulose, cream, stevia glycerite and vanilla. Stir until thick and golden, about 3 minutes. Remove from heat and fold in toasted coconut and pecans.
  • Once the chocolate filling is completely chilled and set, pour the cooled coconut topping over the top. Serve chilled.

Video

Nutrition

Calories: 260 | Fat: 24.6g | Protein: 4.6g | Carbohydrates: 6.1g | Fiber: 1g | Sugar: 3.5g | P:E Ratio: 0.2