This one here…. you gotta try it. It’s so rich and so smooth and when using good clean ingredients, makes a perfect Keto dessert. This one packs a powerful punch and is super rich! Have a drink ready 🙂
As a precautionary note, this recipe uses raw eggs. The pie filling is not cooked. Therefore, you should select pasteurized eggs to eliminate the chances of getting sick from eating raw eggs.
Use this recipe from my pumpkin pie crust –> Keto Pumpkin Pie – The Keto Guru (justaketoguru.com)
- 4 oz. keto approved chocolate chips (I prefer lilly’s, but you do you boo)
- 1 cup (16 tbs) grass fed butter
- 1 and 1/2 cup keto approved sweetener
- This is a great option -> https://amzn.to/3yLUgzT
- I used a granular sweetener and it made it a little grainy. It’s not bad but you’d be better off using powdered
- 2 tsp vanilla extract
- 4 pasteurized eggs
Make the crust ahead of time using the recipe link provided. Allow this time to cool down. On the stove top, make yourself a double-boiler set-up. Get the water in the pot below boiling.
Throw your butter and chocolate chips in the double-boiler and start letting them melt. You need to stir continuously to keep the chocolate from burning. This only takes a few minutes.
Once your chocolate and butter have been combined and everything is nice and melted, take off the stove top and set aside and allow to cool a few minutes.
Add your 1.5 cups of sweetener and vanilla and stir together really well.
Get out your hand mixer or stand mixer and get ready to work. This is probably the most important step you need to ensure you follow. If not, the filling will not form correctly.
You need to start adding your eggs but you’re going to do this one at a time and mix for about 5 minutes between each. Yes, 5 minutes between each egg (4×5=20 minutes). It probably makes sense to use a stand mixer. I unfortunately used a hand mixer and that got a bit tiring. After each 5 minute set, add the next, repeat the 5 minutes until all your eggs have been used.
As you see, as the eggs get added, the color is changing lighter and the filling is firming up.
Now that our filling is made, our crust has cooled, just dump the filling into the crust and you’re done!
Before you eat, let this set-up in the fridge for at least 3 hours. Top with homemade whip cream and enjoy!