KETO SINFUL PIE RECIPE

Keto Sinful Pie is a delicious keto-friendly dessert that reminds of the flavors of either a German Chocolate Cake or a Coconut Pecan frosted Brownie. Despite looking like a cheat day type of treat, this delicious pie is packed with dietary fiber that helps keep the carb count considerably low.

Now that I have been able to find the Lily’s Chocolate Chips in more varieties than just the “plain old” Dark Chocolate, I am excited to try them in more recipes. We came across these Semi-sweet chips when we were shopping at the Sprouts Farmer’s Market, and there was another new type there too that we didn’t pick up on this trip.

I often get asked about the monk fruit sweeteners that I use in most of my baked treats. There are so many sugar-free sweetener options out there on the market, but they do not all have the same nutrition, or the same flavor, or bake equally well. The reason that I personally lean towards using the Lakanto Monkfruit sweeteners is due to the fact that I personally find Stevia to taste bitter, and that bitterness get exaggerated upon baking it, so any hint of sweetness to me goes away and the bitter Stevia taste just intensifies. I know different people claim to have different tastebuds, but that’s at least 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

1. Pre-heat Oven to 300*F.
2. In a Large Mixing Bowl combine 1 Cup Almond Flour, 1 Large Free-Range Egg, and 2 Tablespoons of Grass-Fed Butter. Mix together well into a consistent dough.
3. Lightly grease a Baking dish with some Grass-Fed Butter and press the dough into the bottom of the dish by hand. Poke tiny holes across the dough with a fork, and bake crust for about 40 minutes until golden brown.

The Caramel Sauce

1. Warm up a Large Sauce Pan over Medium Heat and add 1/2 Cup Heavy Whipping Cream, 1/2 Cup Grass-Fed Butter, 1/2 Cup Lakanto Golden Monkfruit, and 1 Teaspoon Pure Vanilla Extract.
2. Raise heat to bring the sauce to a boil, and whisk well for about 4-5 minutes being careful not to burn the sauce.
3. Once the sauce begins to thicken, pour from the Sauce Pan into another dish and set it aside for later.

The Pie Filling

1. Sprinkle a 9oz Bag of Lily’s Semi-Sweet Chocolate Chips on top of the Pie Crust and spread them out into an even layer.
2. Coat the Chocolate Chip layer with 3/4 Cup Unsweetened Coconut Flakes.
3. Cover the top of the Filling with 3/4 Cup chopped Pecan Pieces.
4. Pour the Caramel Sauce slowly and evenly on top of the Pie Filling to make sure that it pours into all of the voids within the pie.
5. Bake at 300*F for about 5-10 Minutes longer, then remove the pie from the oven and allow it to cool completely before cutting and serving.
6. You can cover and store any remaining pie in the refrigerator if you wish.